Pickled Fish Appetizer
|Sea bass/Red snapper/halibut||3⁄4 Pound (Saltwater Fish)|
|Chopped ginger root||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), peeled and finely chopped|
|Lime juice||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Hot chilies||5 Small (Or To Taste)|
|Green bell pepper||1⁄4 , julienned|
|Red bell pepper||1⁄4 , julienned|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
Cut the fish fillets in paper-thin slivers about 2 inches long and put them into a glass, or ceramic bowl.
Place ginger root, onions, and garlic in a blender or food processor with the lime juice and vinegar.
Blend or process to puree these ingredients.
Pour this marinade on top of the slivered fish.
Slice as many hot chilies as desired into very thin strips.
Add the chilies and the julienned green and red peppers to the fish.
Stir in the salt and pepper.
Cover and chill Kilawing Isda for at least 4 hours, stirring once or twice.
When "cooked," remove the fish from the bowl with a slotted spoon, allowing excess liquids to drain.