How to Cook Fish Kare-Kare (Labahita)
Servings: 6 servings
Ingredients
- 3/4 kilo labahita deboned and cut into large cubes
- 2 tbsp rice flour
- 1/2 cup cornstarch
- 1/2 cup toasted peanuts pounded
- 6 cloves garlic crushed
- 3 heads native pechay
- 1 pc medium onion chopped
- 1 Tbsp. calamansi juice
- 5 strings sitaw 100grams, cut into 2" pieces
- 1/3 tsp iodized salt or 1 tsp rock salt
- 1 pc medium puso ng saging banana heart, sliced
- 1/4 tsp pepper
- 3 pcs medium eggplants sliced
- 1 to 1/2 cups water
- 1 tbsp atsuete juice
- 1 tsp sugar
- 1 can 140 grams Tomato Sauce
- Cooking oil for frying
- Bagoong alamang or shrimp paste sauteed
Instructions
How to cook Fish Kare-Kare
- Marinate labahita cubes in calamansi juice, iodized or rock salt and pepper for 30 minutes.
- Coat each piece with cornstarch, then fry in oil until golden brown. Set aside.
- Saute onion and garlic in oil. Add 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.