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:
  1. Marinate the fish fillet in the mixture of calamansi juice and salt and pepper for about 15 minutes.
  2. 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.
  3. In a medium-sized saucepan, heat the oil and sauté the onions until the color turns light brown.
  4. Add the blended tomato mixture and bring to light simmer.
  5. 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.
  6. Add some water if the curry begins to dry. Remove the lid and cook for another 2 minutes. Adjust the seasonings.
  7. 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:
  1. Aside from milkfish, you can also use other local white flesh fish like tilapia and galunggong (mackerel scad).
  2. This can also be served together with bread.