Larang ni Corazon
Ingredients:
Cooking oil
Ginger, minced
Onion, minced
Garlic, minced
Leeks, chopped
Tomato wedges
Iba/kamias (the number depends on your desired sourness)
Fish
Salt and pepper
1. In a big wok, sauté ginger, onions and garlic in cooking oil.
2. Add the tomatoes and iba, and continue sautéing until the iba softens.
3. Mash the iba into the mixture. Season with salt and pepper. Cover and let it simmer.
4. Add the fish and mix. Let it simmer again.
5. Add hot water according to desired amount of water for your soup. Add fingers of chili and leeks. Cover and bring to a boil. Taste and adjust
seasoning. Serve.
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Moving towards Fuente Osmeña, head on to Fuente O Restaurant inside Rajah Park Hotel and avail of its ongoing promo. Rockin’ Oysters Delights serves the Rockefeller – fresh oysters baked with cheese and spinach – nine pieces for P260 nett, while fresh oysters are pegged at P190 nett.
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Seriously digging for a fish diet, District 50 (a 50s-inspired foodie haven at the J Centre Mall) also includes fish-based options in its extensive menu to help you get through the healthy shift. There’s the Tuna Aglio Olio of spaghetti cooked in garlic-infused olive oil with tuna, for the pasta fan, and the savory Salmon Belly in creamy sauce with potato cubes. Oh, and don’t forget to order either one of their light and creamy soup selection of Squash Soup and the Potage Cracy (carrot soup).
Below is another way to cook salmon:
Pan-seared salmon with ginger-lime sauce and peanuts
1/4 cup vegetable oil
Four 6- to 7-ounce skinless salmon fillets
2 cloves garlic, sliced
3 cups celery or hothouse cucumbers (seeded), cut lengthwise into thin strands, soaked in ice cold water to a crisp, then completely drained
1/3 cup chopped basil
2/3 cup Ginger-Lime Sauce (recipe follows)
3 tablespoons chopped, roasted peanuts
Heat the vegetable oil in a large nonstick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time) until they’re golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.
Combine the celery with the basil in a small bowl, Place a small amount of the celery mixture on individual plates. Arrange the salmon fillet on top, garnish with the celery mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle about 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
Ginger-Lime Sauce
1 teaspoon finely chopped garlic
3 Thai bird chilies or 1 serrano chili, chopped
3 tablespoons sugar
3 tablespoons minced ginger
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons water
Combine the garlic, chilies, sugar, ginger, fish sauce, lime juice and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving. (AP)
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