This is a lighter alternative to your favorite kare-kare. It’s not too heavy on the tummy, but still decadent to the palate. Use any white fish to ensure a light yet hearty meal.
Serves 4 to 5 Prep Time 5 to 10 minutes Cooking Time 15 minutes
3 tablespoons canola oil for frying 4 tablespoons garlic, minced 4 whole tilapia, cleaned and scaled salt and pepper 3 tablespoons achuete oil (1 tablespoon achuete seeds + 3 tablespoons canola oil) 2 bulbs white onions, finely chopped 1 tablespoon ginger, minced 1 tablespoons or more bagoong 4 tablespoons peanuts, finely ground or chopped 2 cups fish or shrimp broth 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional) cilantro for garnish
1 Heat canola oil to medium high and cook garlic until golden brown. Strain toasted garlic but leave oil in the pan.
Photography by Miguel Nacianceno
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