Fish Kare-Kare (Fish in Peanut Butter Sauce)

Fish Kare-Kare

In this recipe you can use any kind of fish that has firm meat.  Kare-Kare (Peanut butter sauce dish) is normally cooked with either pork or beef.

What to Prepare:

3/4 kilo labahita, deboned and cut into large cubes

1/2 cup cornstarch

6 cloves garlic, crushed

1 medium onion, chopped

5 strings sitaw (100 g), cut into 2" pieces

1 medium puso ng saging (banana heart), trimmed and sliced

3 medium eggplants, sliced

1 tbsp atsuete juice

1 can (140 g) Del Monte Tomato Sauce

2 tbsp rice flour

1/2 cup toasted peanuts, pounded

3 heads native pechay

Start Cooking:

Marinate labahita cubes in 1 tbsp calamansi juice, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper for 30 minutes.

Coat each piece with cornstarch, then fry in oil until golden brown. Set aside.

Saute garlic, onion in oil.  Add 1 1/2 cups water, sitaw, puso ng saging, eggplant and atsuete juice.

Season with salt, pepper and sugar according to taste.

Simmer for 20 minutes.

Add the rest of the ingredients except fish. 

Simmer, stirring occasionally until pechay is cooked.

Add fish just before serving.

Serve with sauteed bagoong alamang (shrimp paste).

Did you know?

Roll lemon with palm over a hard surface or heat lemons before squeezing to get more juice from them.