Meatless Pinakbet, Fish Pinakbet
Meatless
Pinakbet, Fish Pinakbet. This is my take of meatless pinakbet. Instead of using pork
I used fried tanguigue cubes. I am
sharing my Fish Pinakbet in time for
the Holy Week or Lenten Season. To
make my Meatless Pinakbet, Fish Pinakbet
I have to cut the tanguigue steak slices
in to serving pieces cubes. The fish is fried to a crisp to hold together the
fish and to prevent it from crumbling. The fried fish are then set aside and
added to the vegetables during the final stages of cooking.
The vegetables are cooked similar to any pinakbet
recipe. My vegetables are only limited to string beans, eggplants and squash. I am in Australia and most of the time it is difficult to find the right vegetables for pinakbet. Now if all the
usual pinakbet vegetables are
available at your location, you are lucky. Just use whatever vegetables that is
available it does not matter as long as you have the must have salted shrimps ingredients
Here is the recipe of my Meatless Pinakbet, Fish Pinakbet. A must
try during this meatless Lenten Season.
Ingredients:
2 tanguigue steak slices, cut into large
cube or serving pieces
1 bunch small size eggplant, trimmed,
sliced diagonally
1/8 of a whole squash, skinned, deseeded,
cut into wedges
1 small bundle string beans, trimmed, cut
into 2” lengths
1-2 pieces long red chili cut crosswise
1 medium size tomato, chopped
1 small size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
1-2 thumb size ginger, skinned, cut into
thin strips
1/2 cup bagoong alamang
1 tbsp. fish sauce
cooking oil
Cooking
procedure:
Heat generous amount of cooking oil in a
wok. Fry the fish in batches for 3 to 5 minutes or until crisp and golden
brown. Keep aside. Drain the extra oil in the wok. Now sauté the garlic, ginger
and stir cook until fragrant. Then add in the onion and tomato and stir cook
for another 1 to 2 minutes. Add in half of the bagoong alamang and the fish
sauce. Continue to stir cook for about a minute. Add in about 1 cup of water
and let boil. Add in the eggplant and string beans. Stir cook for about 2 to 3
minutes. Now add in the squash, chili and the remaining bagoong alamang.
Continue to stir cook for 3 to 5 minutes or until the vegetables are just half
cooked. Add in the fried fish and cook for another minute. Season with fish
sauce if necessary cook for another minute. Serve immediately.
Try our other Pinakbet recipes;
Ginataang Pinakbet
Pinakbet Tagalog
Pakbet with Bagnet, Pinakbet Ilokano
Pinakbet, Overseas Pinoy Version
Pakbet Ilocano
Pinakbet
Ginataang Pinakbet
Pinakbet Tagalog
Pakbet with Bagnet, Pinakbet Ilokano
Pinakbet, Overseas Pinoy Version
Pakbet Ilocano
Pinakbet
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