Bangsamoro Halal Dish

with Maria Fhebie Ortil

OMG! Alhamdulillah we are now on the 52nd Issue that is Vol. 1 No. 52 of the Philippine Muslim Today. Hence, we are now 1 year in existence as Digital Online Newspaper.

Be that as it may, the Bangsamoro Halal Cuisine is still here and we continue to serve you by giving free service for you on the different Halal delicacies that you might try to prepare in your kitchen. 

I have presented to you several Halal foods and so for the 1st Anniversary Issue of PMT-19 since it was found on June 19, 2020 when the COVID-19 was just starting to create havoc on the normal lives of the Filipino people.

And so for this issue the Bangsamoro Halal Cuisine will deal with the Sweet and Sour Fish.

Sweet and Sour Fish – Simple and yet it left me satisfied. Find it hard to believe? Well, give the following sweet and sour fish recipe a try then!

Most of my friends do not cook as they find that cooking is a chore rather than an activity they’d enjoy. They are always bewildered that I am willing to put in a lot of effort to cook, even when I’m dining alone at home.

Contrary to what these friends may think, I usually do not spend long tedious hours in the kitchen. I do, occasionally, whip up some complicated dishes but that might not be something I’d like to do everyday.

Just like the others, I do have those moments when I just don’t feel like doing anything at all.

But no matter how unwilling I am to cook, I still need to eat, especially after eating similar dishes for several days. That’s when I turn to piles of cookbooks and look for the simple yet satisfying recipes to try out.

The sweet and sour fish only took less than 45 minutes, from wok to tummy, including cleaning up the dishes and oh, that also included the several minutes of photo or selfie taking at leisurely pace. 

This sweet and sour fish dish is that simple and yet it left us gastronomically satisfied. Find it hard to believe? Well, give the following sweet and sour fish recipe a try then!

1 whole fish, about 400 g
1/2 onion, chopped
1 teaspoon preserved soy bean paste, tau cheo
100 ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water

Coriander aromatic leaves or kinchay 

Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside. 
To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft. 
Add preserved soy bean paste and stir-fry until fragrant. 
Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
Add cornstarch solution and stir quickly for a few more minutes. 
Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.
Now you are ready to serve this  sweet and sour fish dish. As I have stated earlier it is that simple and yet will left us gastronomically satisfied. Well, give the following sweet and sour fish recipe a try again if you would like the taste then!


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