Char-grilled hito (cat fish) dipped in bagoong (fish sauce), calamansi & labuyo (hot chili peppers)

The closest fish I can find here in Madrid for this recipe is the Caballa or the Atlantic Mackerel. Well, at least it is a mackerel.

Ingredients:

• Caballa (Mackerel)
• Garlic
• Mushrooms
• Pimiento de Padrón (green chili pepper)
• Soy sauce (naturally fermented)
• Lime juice or cider vinegar
• Ginger
• Laurel (bay leaf)
• Olive oil
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Salt & pepper
• Pimientos del piquillo, for garnish

Procedure:

1. Cut the mackerel in halves then rub with hierbas provenzales. Set aside.
2. In a pan, mix the soy sauce, lime juice, garlic, ginger, laurel, olive oli, salt & pepper
3. Put the mackerel in the marinade and cook in medium-low heat
4. Slow cook until the liquid is reduced & add the mushrooms and chilis
5. When the marinade has been reduced, it will start to sizzle. Let it fry until the skin of the mackerel is crispy.

Garnish with pimientos del piquillo & drizzle with extra-virgin olive oli. As always served with steamed rice. Goes well with beer.

Happy cooking & Kain na! (now you know how to say “Eat Well” in Tagalog)

That was my initial plan but end up with this

The reason is that I didn’t have the wrappers so I will just do it some other day when I find where to buy it here in Madrid or perhaps learn how to make it.

Recipe: Stir-fried Mung Bean Sprouts

1. Heat the wok or pan and the oil. Saute 2 gloves of garlic and a pinch of chopped ginger.
2. Throw in all the vegetables and the soy sauce.
3. Season with salt & pepper.

Serve it with fried fish and steamed rice.

P.S. I saved and planted the seeds hoping it will grow. Just hoping…