By Chef Ed Grajo, Winner, Professional Division
Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco
http://kulinarya2010.
*Copyright 2010, Philippine Department of Tourism, San Francisco
 |
| Photo by Jun Belen taken from the Kulinarya blogsite |
Ingredients:
3 pound firm white fish (halibut or Ling Cod)
1 cup of olive oil
1 cup pearl onion
4 cloves of garlic, thinly sliced
2 bay leaf
1/2 whole black peppercorn
Salt to taste
Sugar to taste
1/4 tsp red pepper flakes
2 cup rice wine vinegar
1 whole roasted yellow pepper, julienned
1 whole roasted red peppers,julienned
1 whole roasted orange peppers,julienned
1 whole chayote, julienned
1 whole carrot, julienned
2 cups heirloom cherry tomato
1/2 cup section of lemon
1/2 cup section of orange
1/2 cup section of grapefruit
Bunch of banana leaves
1 red onion, julienned
Fresh dill leaves
3 pound firm white fish (halibut or Ling Cod)
1 cup of olive oil
1 cup pearl onion
4 cloves of garlic, thinly sliced
2 bay leaf
1/2 whole black peppercorn
Salt to taste
Sugar to taste
1/4 tsp red pepper flakes
2 cup rice wine vinegar
1 whole roasted yellow pepper, julienned
1 whole roasted red peppers,julienned
1 whole roasted orange peppers,julienned
1 whole chayote, julienned
1 whole carrot, julienned
2 cups heirloom cherry tomato
1/2 cup section of lemon
1/2 cup section of orange
1/2 cup section of grapefruit
Bunch of banana leaves
1 red onion, julienned
Fresh dill leaves
Instructions:
1. In a large pan, heat 1/4 cup of oil over medium heat. Add fish in batches and cook until brown on all side and just cook enough, and drain.
2. Roast yellow, red, orange peppers and pearl onions, peel the skin and julienne. Set aside.
3. In a clean sauce pan, heat 1/4 cup oil over medium heat, add garlic, bay leaf, peppercorns, salt, pepper flakes for 1 minute.
4. Add 1/2 cup rice wine vinegar, sugar and bring to boil. Add julienned chayote and carrots. Cook until al dente. Cool down to room temperature.
5. Drop into the sauce the julienned sweet pepper and stir. Lay the sauteed fish on the sauce pan and bath the fish with liquid. Taste the liquid if it needs salt, pepper or sugar to taste.
6. Red Onion Chutney-- Combine julienned red onion and 1/2 cup rice-wine vinegar. Add sugar to taste.
7. Heat up banana leaves in the oven or on the burner to be more pliable.
8. Lay down the mixed vegetables on the banana leaves and the fried fish, pour some liquid, top it with red onion chutney and dill leaves for garnish.
9. Close the banana leaves and warm it on a 450 degree oven for 5 minutes. Bring closed on the table and open it up on a plate.
Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.
4. Add 1/2 cup rice wine vinegar, sugar and bring to boil. Add julienned chayote and carrots. Cook until al dente. Cool down to room temperature.
5. Drop into the sauce the julienned sweet pepper and stir. Lay the sauteed fish on the sauce pan and bath the fish with liquid. Taste the liquid if it needs salt, pepper or sugar to taste.
6. Red Onion Chutney-- Combine julienned red onion and 1/2 cup rice-wine vinegar. Add sugar to taste.
7. Heat up banana leaves in the oven or on the burner to be more pliable.
8. Lay down the mixed vegetables on the banana leaves and the fried fish, pour some liquid, top it with red onion chutney and dill leaves for garnish.
9. Close the banana leaves and warm it on a 450 degree oven for 5 minutes. Bring closed on the table and open it up on a plate.
Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
**The featured recipe and some references were taken from Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.
Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.
ABOUT CHEF ED GRAJO
Chef Ed Grajo works as Hospitality Consultant servicing various hotels and restaurants. He is a Chef Instructor at the Culinary Institute of America in St. Helena, Kitchen Academy in Sacramento and Center of American Studies in Manila. He was also the Banquet Chef at Meritage Hotel and Resort for the last 5 years.
Chef Ed graduated with a B.S. in Hotel and Restaurant Management from California State Polytechnic University, Pomona, CA. He also completed the Arts in Garde Manager program in Contra Costa College, French Culinary School in Sausalito, CA and Post Graduate Studies in Culinary Arts at Culinary Institute of America in St. Helena, CA.
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