Bonito with Achar from the Philippines
TRIED WITH TILAPIA. Note: No. The fish becomes tasteless. Next time I will leave it to soak in all the vinegar and ginger in the fridge and only pat it dry at the end.
Ingredients
| — | bonito (or tilapia), filleted |
| — | coconut vinegar |
| — | chilli peppers, chopped |
| — | ginger |
| — | green beans |
| — | shallot |
| — | radishes |
| — | carrots |
| — | arugula |
| — | sea grapes |
| — | onion |
| — | tomatoes |
| — | lime or tangerine juice |
| — | olive oil |
| — | tuba (coconut wine) or mirin |
| — | red and green chilli peppers |
| 1 spoonful | brown cane sugar |
| — | salt and pepper |
Instructions
- Fillet the fish. Coat it in coconut vinegar with chopped chilli peppers and ginger. Pat dry and place in the fridge for at least 30 min. Then pat dry again.
First salad 2. Cut green vegetables into thin julienne: green beans, shallot, radishes and carrots, grate a little ginger, arugula and a little of the coconut vinegar and salt and set aside to season.
Second salad 3. Sea grapes, finely chopped onion, finely chopped tomatoes, salt, black pepper and a little lime or tangerine juice.
Dressing for the fish 4. Lime juice, olive oil, tuba (coconut wine or mirin), red and green chilli peppers, a spoonful of brown cane sugar, salt, pepper. 5. Take the fish out of the fridge, pat dry, place on a grill over the stove, oiling both the grill and the fillet.