Pickled Fish Appetizer Recipe
Try this delicious version of Pickled Fish Appetizer. An easy to prepare recipe, this Pickled Fish Appetizer is a dish that you would love to talk about with us!
Ingredients
| Sea bass fish | 3/4 pound | |
| Root ginger | 1/4 Cup (16 tbs), chopped | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Garlic | 6 Clove (5gm), peeled, finely chopped | |
| Lime juice | 3/4 Cup (16 tbs) | |
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Chilies | 4 | |
| Green bell pepper | 1/4 To taste, julienned | |
| Red bell pepper | 1/4 To taste, julienned | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Lettuce leaves, chopped fresh parsley | ||
Directions
Cut the fish fillets in paper-thin slivers about 2 inches long and put them into a glass, or ceramic bowl.
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.
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.
Chef
