Meatless Pinakbet, Fish Pinakbet

Meatless Pinakbet, Fish Pinakbet
Meatless Pinakbet, Fish Pinakbet. This is my take of meatless pinakbet. Instead of using pork I used fried tanguigue cubes. I am sharing my Fish Pinakbet in time for the Holy Week or Lenten Season. To make my Meatless Pinakbet, Fish Pinakbet I have to cut the tanguigue steak slices in to serving pieces cubes. The fish is fried to a crisp to hold together the fish and to prevent it from crumbling. The fried fish are then set aside and added to the vegetables during the final stages of cooking.

Meatless Pinakbet

The vegetables are cooked similar to any pinakbet recipe. My vegetables are only limited to string beans, eggplants and squash. I am in Australia and most of the time it is difficult to find the right vegetables for pinakbet. Now if all the usual pinakbet vegetables are available at your location, you are lucky. Just use whatever vegetables that is available it does not matter as long as you have the must have salted shrimps ingredients


Here is the recipe of my Meatless Pinakbet, Fish Pinakbet. A must try during this meatless Lenten Season.

Ingredients:

2 tanguigue steak slices, cut into large cube or serving pieces
1 bunch small size eggplant, trimmed, sliced diagonally
1/8 of a whole squash, skinned, deseeded, cut into wedges
1 small bundle string beans, trimmed, cut into 2” lengths
1-2 pieces long red chili cut crosswise
1 medium size tomato, chopped
1 small size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
1-2 thumb size ginger, skinned, cut into thin strips
1/2 cup bagoong alamang
1 tbsp. fish sauce
cooking oil

Cooking procedure:

Meatless Pinakbet, Fish Pinakbet - Cooking Procedure

Heat generous amount of cooking oil in a wok. Fry the fish in batches for 3 to 5 minutes or until crisp and golden brown. Keep aside. Drain the extra oil in the wok. Now sauté the garlic, ginger and stir cook until fragrant. Then add in the onion and tomato and stir cook for another 1 to 2 minutes. Add in half of the bagoong alamang and the fish sauce. Continue to stir cook for about a minute. Add in about 1 cup of water and let boil. Add in the eggplant and string beans. Stir cook for about 2 to 3 minutes. Now add in the squash, chili and the remaining bagoong alamang. Continue to stir cook for 3 to 5 minutes or until the vegetables are just half cooked. Add in the fried fish and cook for another minute. Season with fish sauce if necessary cook for another minute. Serve immediately.

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