Milkfish Fillet in Tomato Curry
INGREDIENTS:
- 3 slices bangus fillet (butterflied milkfish)
- 1 tbsp. calamansi lime juice
- 3 cloves garlic
- 2 pcs. red Thai chilies
- 2 pcs. medium-sized tomatoes
- 1 tbsp. tomato paste (optional)
- ½ tsp. cumin powder
- ½ tbsp. vinegar or to taste
- 1 small onion, finely chopped
- ¼ cup water or as needed
- sugar to taste
- salt and pepper to taste
- 1-2 tbsps. olive oil (for sautéing)
- ½ tsp. red chili flakes (for garnish)
- a handful of coriander leaves, chopped (for garnish)
PROCEDURE:
- Marinate the fish fillet in the mixture of calamansi juice and salt and pepper for about 15 minutes.
- In a food processor or blender, grind to form into smooth paste the garlic, red Thai chilies, tomatoes, tomato paste (optional), cumin powder, salt and vinegar. Set aside the mixture until needed.
- In a medium-sized saucepan, heat the oil and sauté the onions until the color turns light brown.
- Add the blended tomato mixture and bring to light simmer.
- Add the marinated fish fillet and cover the pan. Set the heat to low and let it simmer for 5 to 7 minutes or until the fish is tender.
- Add some water if the curry begins to dry. Remove the lid and cook for another 2 minutes. Adjust the seasonings.
- Remove from heat and transfer in a serving bowl. Garnish with chili flakes and coriander leaves. Serve along with hot steamed rice. Enjoy!
**Number of Servings: 1 to 2
TIPS FROM ENZ:
- Aside from milkfish, you can also use other local white flesh fish like tilapia and galunggong (mackerel scad).
- This can also be served together with bread.