This Fish recipe for Kare Kare sa gata is easy to make.
In this kare kare dish, fish is used in place of the oxtail, and coconut milk (fresh gata) is added. The sauce on this “Kare Kare” dish is flavorful, creamy, and thick. It is a popular dish served in the Philippines on special occasions.
This dish is prepared based on a traditional kare kare recipe using ox tail. This is another variation of the traditional kare kare recipe. The key difference between our preparation and the original kare kare version is that we use fish and coconut milk (gata). Our fish kare kare version includes basic veggies, including string beans, eggplant, and pechay or bok choy. That makes the dish more nutritious and delicious.
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Easy Fish recipe for Kare Kare sa gata
Description
This Fish recipe for Kare Kare sa gata is easy to make. In this dish, fish is used in place of the oxtail, and coconut milk (fresh gata) is added. The sauce on this "Kare Kare" dish is flavorful, creamy, and thick. It is a popular dish served in the Philippines on special occasions.
This dish is prepared based on a traditional kare kare recipe using ox tail. This is another variation of the traditional kare kare recipe. The key difference between our preparation and the original kare kare version is that we use fish and coconut milk (gata). Our fish kare kare version includes basic veggies, including string beans, eggplant, and pechay or bok choy. That makes the dish more nutritious and delicious.
Ingredients
Instructions
Preparation:
Clean the fish of your choice, and then cut them into serving pieces. Wash and drain them, then dash with salt to taste.
Peel the garlic and onion, and then finely chop. Slice the string beans, eggplant, and pechay or bok choy; set aside.
Soak the annatto seeds in 1/2 cup hot water for minutes (remove the seeds).
Cooking:
In a nonstick skillet, heat 2 tablespoons of oil. Fry the fish on both sides until the color changes to golden brown once the heat is sufficient. Take out the fried fish from the skillet and let the oil drain.
On a separate pan, heat a small amount of oil, then saute the garlic and onion. Stir in the shrimp paste for a minute. Add the annatto liquid extracted from the annatto seeds. Stir well.
Note: If you can't find annatto seeds, use annatto powder instead; start with 1/2 teaspoon. Add more if desired.Pour in 1 cup of water, or beef broth if available; it is better than water.
Stir in the slurry mixture and bring to a gentle boil. Add the coconut milk; let it sit for 3 minutes, uncovered. Stirring is occasionally required.
Add the peanut butter. Stir well until the peanut butter is fully dissolved.
Add the string beans and eggplant then cover the pan. After 5 minutes, add the young pechay or bokchoy and cover again. After 3 minutes, stir and mix well to combine.
Put the fried fish into the sauce. Mix; season with salt and ground pepper to taste. Keep cooking for 2 to 3 minutes.
Taste the sauce. Adjust it as necessary. If salt is needed, add another tablespoon of salt or shrimp paste.
Once cooked, turn off the heat, transfer the dish to a serving plate, and serve hot.
Happy cooking! Share and enjoy the food.
Servings 4
- Amount Per Serving
- Calories 666kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 26.1g131%
- Cholesterol 125mg42%
- Sodium 596mg25%
- Potassium 1520mg44%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 4.5g18%
- Sugars 6.3g
- Protein 65.8g132%
- Calcium 11 mg
- Iron 31 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.