I intended to grill the gindara over the weekend. But I got up so late, forgot to thaw anything from the freezer overnight and the kids would be home for lunch. They spent the morning preparing for the school fair and we will all be there later in the afternoon. So, there I was, sipping my first cup of coffee for the day at 11.45 a.m. and the kids were due home in about 30 minutes. I took the vacuum-packed gindara from the freezer, placed the pack in a bowl of water, prepared the vegetables, changed the soaking water every five minutes to thaw the fish faster… The kids were home no more than five minutes before lunch was ready.
Now that we’re done with all the asides, let’s go to the recipe for the gindara fillets in coconut cream. It might seem like the tired old ginataang isda (fish in coconut cream) but the addition of lemon juice gives this dish a twist and kick that is truly refreshing. Click the link to page 2. In large font, below.
Serves 5 to 6.
500 grams of gindara fillets1
2 potatoes, about 250 grams
1 whole garlic
1 onion (I used red)
1 plump and juicy tomato
1 bell pepper2
a handful of chicharo (snow peas, mangetout)
2 finger chilis (siling haba)
2 celery stalks
half a cup of cut onion leaves for garnish
2 cups of coconut cream (I used canned)
patis (fish sauce), to taste
juice of one lemon, or about 3 tablespoonfuls of kalamansi juice
3-4 tbsps. of cooking oil3
Cooking procedure :
Peel the potatoes and cut into 1-1/2 inch cubes.
Heat the cooking oil in a wok or frying pan. Cook the potatoes until done and the edges lightly browned. This will take about 10 minutes if the potatoes have been cut into 1-1/2 inch cubes. While the potatoes fry, prepare the rest of the ingredients.
Crush and peel the garlic. Mince.
Peel the onion and slice finely.
Dice the tomato.
Trim the celery sticks and cut diagonally, about half an inch thick.
Core the bell pepper, scape off the seeds and veins and dice.
Trim the ends and sides of the chicharo.
Cut the finger chilis into 2 to 3 portions.
Cut the gindara fillets into bite-size pieces, roughly the same size as the potatoes.
When the potatoes are done, add the garlic, onion and tomato to the pan and cook for a few seconds. Next, add the celery, chicharo, chilis and bell pepper. Stir fry for a few minutes. Add the fish. Cook, tossing, until the fish starts to turn opaque. Pour in the coconut cream, season with patis and stir. Simmer4 until the fish is done.5
Turn off the heat, pour in the lemon or kalamansi juice, stir and transfer to a serving bowl. Garnish with onion leaves.
Serve hot with rice.
1 Any white, firm, fleshy fish can be substituted
2 Red, green or yellow bell pepper will be good.
3 If you are not using a non-stick pan, you will need more cooking oil to cook the potatoes. Just pour off any excess after the potatoes are done.
4 Let the coconut cream simmer without allowing it to reach boiling point to prevent curdling.
5 The fish will be done in five to seven minutes. Do not overcook to prevent the fish from crumbling. It should be cooked through but not mushy.