Super Easy Fish Kare Kare Recipe

Preparation:

1. Clean and cut the Mackerel fish (tangigue) into serving pieces. Wash and drain them, then dash with salt to taste.

2. Peel the garlic and onion, then finely chop. Slice the string beans, eggplant, and pechay; set aside.

Cooking:

1. In a nonstick skillet, heat 2 tablespoons of oil. Once the heat is sufficient, fry the fish on both sides until the color changes to golden brown. Take out the fried fish from the skillet and let the oil drain.

2. On a separate pan, heat a small amount of oil, then saute the garlic and onion. Stir in the shrimp paste for a minute.

3. Pour in 1 to 1.5 cups of water, or beef broth if available; it is better than water.

4. Add the toasted ground rice. Stir and bring to a simmer over medium heat for 5 minutes.

   Note: If ground rice is not available, substitute it with cornstarch.

5. Add the annatto powder and start with 1/2 teaspoon. Add more if desired.

   Note: If you can't find annatto powder, substitute with annatto seeds, soak them in hot water for about 1/2 cup, and then discard the seeds.

6. Stir and cover the pan, and bring it to a boil. Add the peanut butter. Stir well until the peanut butter is fully dissolved.

7. Add the string beans and eggplant. Cover the pan. After 5 minutes, add the young pechay. Cover the pan. After 3 minutes, stir and mix well to combine.

8. Put the fried fish into the sauce. Season it with salt and ground pepper to taste then mix. Keep cooking for 2 to 3 minutes.

9. Taste the sauce. Adjust it as necessary. If salt is needed, add another tablespoon of shrimp paste or salt.

10. Once cooked, turn off the heat, transfer to a serving dish, and serve hot.

    Happy cooking! Share and enjoy the food.