Fish Kaldereta

Fish Kaldereta

Ingredients

  • 2 TBSP and 1/2 TBSP extra virgin olive oil
  • 3/4 lb. fish with firm flesh such as mahi or tuna sliced into 1 in cubes
  • 1 clove garlic
  • 1 medium onion, sliced
  • 1 small potato cubed
  • 1/4 cup carrots, cubed
  • 1/2 cup button mushrooms, quartered
  • 3/4 cup spaghetti sauce
  • 3-4 TBSP water
  • 2 TBSPs banana catsup
  • 1 TBSP peanut butter (optional)
  • 2-3 TBSP grated cheese
  • 1/4 cup diced bell peppers
  • salt and pepper to taste
  • Note: For those who want tamis-anghang (sweet and spicy)notes, add sugar and chili flakes according to taste)

Instructions

  1. 1. Season fish with salt and pepper.
  2. 2. Heat 2 TBSP oil in a pan and pan fry fish until brown.
  3. 3. Heat the remaining oil in a pot. Saute garlic and onions. Gently stir in fish. Cover pot for a few minutes until onions are soft and translucent.
  4. 4. Add potatoes, carrots, mushrooms, spaghetti sauce, water and, banana catsup. Stir gently until all flavors are incorporated. When sauce boils, reduce to a simmer.
  5. 5. As soon as potatoes an carrots are cooked and soft, stir in cheese, peanut butter and bell peppers. Simmer for another 5-10 minutes or until you see a little bit of oil on the surface (from melted cheese and/or peanut butter).
http://foodipino.com/2013/03/28/fish-kaldereta/

60f2548aa872a8d440a253e10360407d Fish KalderetaDuring Holy Week a lot of Filipinos abstain from eating meat.This fish caldereta will help anyone breeze through a week of meatless diet.

Fish definitely has milder flavor compared to red meat like beef, lamb or pork traditionally used in kaldereta. To amp up the flavor, I’m using spaghetti sauce and a little banana ketchup instead of plain tomato sauce. Then, there’s another unusual ingredient —- peanut butter, just a little bit of it. In fact, the amount is too little that you won’t even notice there’s peanut butter but what it does is add a richness to the dish once it blends and melts away with the sauce. However, I made this an optional ingredient for those who are a bit hesitant to use it. Even without peanut butter, the dish will still turn out delicious.

© 2013, pinoyfoodandhome. All rights reserved.


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Ingredients

  • 2 TBSP and 1/2 TBSP extra virgin olive oil
  • 3/4 lb. fish with firm flesh such as mahi or tuna sliced into 1 in cubes
  • 1 clove garlic
  • 1 medium onion, sliced
  • 1 small potato cubed
  • 1/4 cup carrots, cubed
  • 1/2 cup button mushrooms, quartered
  • 3/4 cup spaghetti sauce
  • 3-4 TBSP water
  • 2 TBSPs banana catsup
  • 1 TBSP peanut butter (optional)
  • 2-3 TBSP grated cheese
  • 1/4 cup diced bell peppers
  • salt and pepper to taste
  • Note: For tamis-anghang (sweet and spicy) notes, add a bit of sugar and chili flakes according to taste
  • Difficulty: easy

Directions

Season fish with salt and pepper.

Heat 2 TBSP oil in a pan and pan fry fish until brown.

Heat the remaining oil in a pot. Saute garlic and onions. Gently stir in fish. Cover pot for a few minutes until onions are soft and translucent.

Add potatoes, carrots, mushrooms, spaghetti sauce, water and, banana catsup. Stir gently until all flavors are incorporated. When sauce boils, reduce to a simmer.

As soon as potatoes an carrots are cooked and soft, stir in cheese, peanut butter and bell peppers. Simmer for another 5-10 minutes or until you see a little bit of oil on the surface (from melted cheese and peanut butter).

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