Fish Kare Kare Recipe, Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare. Kare-kare is Rich in Niacin, promotes normal digestion and healthy skin.
Makes 6 servings.
Fish Kare Kare Ingredients:
Fish Kare Kare Cooking Instructions:
SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper.
Coat each piece with cornstarch, then fry until golden brown. Set aside.
SAUTÃ‰ garlic, onion and bouillon cube.
Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice.
Season with salt and pepper to taste.
Simmer for 20 minutes.
Add DEL MONTE Tomato Sauce, Simmer for 5 minutes.
ADD remaining ingredients and fish. Simmer until pechay is cooked.
Serve with sautÃ©ed bagoong alamang.
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