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Kat'diyu (Fried Fish with Cabbage or Bok Choy in Coconut Milk and Vinegar): Submitted by: Peter Chargualaf - Executive Chef | Date Added: 1 Jan 2010
Listed in: Seafood
Ingredients

Fish ( Mackeral, Mahi Mahi, Salmon, Tuna) - Clean, fillet or cut into steaks
1 cup Vegetable oil for frying
1 can Coconut Milk
3 Tablespoons Vinegar
Cabbage, Green Cut into bite size pieces ( no larger than spinach leaves)
Baby Bok Choy - do not cut leaves
Red Pepper Flakes for Garnish
Salt and Pepper to Taste

Cooking Instructions

1. Cut or fillet (or leave skin on)the fish and season with salt and pepper.
2. Fry the fish in vegetable oil until the skin is crispy or the meat is golden brown.
3. Remover the fish from the pan and set aside.
4. Fry the cabbage and bok choy in the same oil as the fish until the leaves just start to wilt.
5. Add the coconut milk and vinegar and let it simmer for 1 minue.
6. Add the fish on top of the cabbage and bok choy and cover with pan lid. Let this simmer for 2 minutes.
7. Remove to serving platter and drizzle sauce over fish and garnish with red pepper flakes.
* When I was growing up in Inalahan (Inarajan now), my mother will use Sesyun, Satmuneti, Gadoa or any reef fish that my dad caught for this dish.

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Visitor Comments (1):

I miss this particular dish... I loved it w/ Sesyun and Hi'ting. Left by: PBLAS (14 Mar 2014)

 

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