Panlasang Pinoy Meaty Recipes

Ingredients:

200gms fresh red snapper {Maya-Maya)
1 medium-sized green mango
1 cup stringbeans, cut into 3-inch long pieces
6 cups rice washing {hugas bigas)
1 peeled and sliced radish (labanos)
Lea & Perrins Worcestershire Sauce
2 cups kangkong leaves, selecting with tender stalks
Calamansi zest
1 sliced large onion
Salt or fish sauce (patis)
3-4 chopped tomatoes

How to cook Red Snapper In Sour Broth

• Wash and cut kangkong leaves. Peel and seed mango and cut into large strips.
• Set kangkong and mango strips aside. To make sour broth, saute onion then add tomatoes and mango strips.
• Cook until tender then add rice washing and bring to a boil.
• Add fish to sour broth mixture. Simmer and season with salt and Lea & Perrins Worcestershire Sauce.
• Add vegetables while continuing to simmer broth mixture in low heat.
• Cover for a few minutes or just when fish is cooked and vegetables are soft but not mushy.
• Mix calamansi zest, Lea & Perrins Worcestershire Sauce and patis to serve as dipping sauce for the fish.
• As an option, fry fish until golden brown before adding to the sour broth. Serves 1-2.

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