San Ton Pa (mincemeat Of Raw Fish) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh fish, sole, halibut, flounder
1 tsp: Salt,
1/2 cup: Water,
Juice of 5 to 6 lemons,
5 medium: Onions,
5 Cloves: garlic,
3: To 4 fresh pimentos,
2 tbsp: Finely chopped fennel, cilantro, shallots
Directions:
Reduce the fish to mincemeat after removing all the bones. Place in a
bowl. In another bowl mix the salt in the water, then add the lemon
juice. Pour this mixture over the fish and let stand for 15 minutes.
Chop the onions, garlic and pimentos very fine. Press out the water
from the fish and boil this water. Set aside to cool. Mix this juice
with the fish. Add the herbs and the onions, garlic and pimentos. The
resulting dish is a pale-pink mincemeat of fish, with green speckles
from the added condiments. Serve cold with a green salad.
From: PEARL S. BUCKS ORIENTAL COOKBOOK, SBN 671-21366-0 Posted by:
Karin Brewer, Cooking Echo, 6/92
Source from luhu.jp
bowl. In another bowl mix the salt in the water, then add the lemon
juice. Pour this mixture over the fish and let stand for 15 minutes.
Chop the onions, garlic and pimentos very fine. Press out the water
from the fish and boil this water. Set aside to cool. Mix this juice
with the fish. Add the herbs and the onions, garlic and pimentos. The
resulting dish is a pale-pink mincemeat of fish, with green speckles
from the added condiments. Serve cold with a green salad.
From: PEARL S. BUCKS ORIENTAL COOKBOOK, SBN 671-21366-0 Posted by:
Karin Brewer, Cooking Echo, 6/92
Source from luhu.jp