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Pickled Fish Appetizer Recipe
|Sea bass/Red snapper/halibut||3⁄4 Pound (Saltwater Fish)|
|Chopped ginger root||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), peeled and finely chopped|
|Lime juice||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Hot chilies||5 Small (Or To Taste)|
|Green bell pepper||1⁄4 , julienned|
|Red bell pepper||1⁄4 , julienned|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 519 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.2%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 1743 mg72.6%
Total Carbohydrates 41 g13.8%
Dietary Fiber 6.8 g27.1%
Sugars 10 g
Protein 69 g138.8%
Vitamin A 162.4% Vitamin C 409.1%
Calcium 22% Iron 34.7%
*Based on a 2000 Calorie diet
Place ginger root, onions, and garlic in a blender or food processor with the lime juice and vinegar.
Blend or process to puree these ingredients.
Pour this marinade on top of the slivered fish.
Slice as many hot chilies as desired into very thin strips.
Add the chilies and the julienned green and red peppers to the fish.
Stir in the salt and pepper.
Cover and chill Kilawing Isda for at least 4 hours, stirring once or twice.
When "cooked," remove the fish from the bowl with a slotted spoon, allowing excess liquids to drain.