Occasion: Barat
Portuguese Grilled Fish Set
Ingredients
Instructions
Portuguese Grilled Fish
Blend all ingredient (B) until it forms a smooth paste.
Lay the banana leaves on top of the aluminium foil.
On top of the banana leaf, smear and marinate the fish with the paste. Make sure the fish is well coated.
Add in tomato, okra and kaffir lime leaves. Wrap the fish with the foil nicely.
Grill your fish over a hot grill for 10-15 minutes each side or until cooked.
Serve it hot with a squeeze of calamansi.
Salad with Sambal
For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Lala Clams Soup
Heat oil, sauté garlic, yellow onion, ginger and lemongrass until fragrant.
Add the water and TUMIX®, boil over medium heat.
Add in the bird’s eye and lala clams.
Sprinkle the coriander leaves and spring onion. Serve while it is hot.
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