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ANNEX: III
FOUR RECIPES FOR PREPARING MILKFISH

Mrs. Virginia Francis, Tarawa, Kiribati

1. Stuffed Milkfish

Ingredients:

1 medium/large fish
1 table spoon salt
1/8 table spoon pepper
2 table spoon lemon juice
1 table spoon soy sauce
1 table spoon oil
1 table spoon garlic (crushed)
1 big onion (chopped fine)
¼ cup raisins
¼ cup peas
1 egg, slightly beaten

Procedure:

2. Milkfish with Papaya Soup

Ingredients:

1 big fish
1 table spoon oil
1 clove garlic (crushed)
1 onion, sliced thinly
½ cups water
2 cups papaya green (cut in cubes)
1 small piece ginger
1 table spoon salt
½ table spoon pepper

Procedure

3. Milkfish with Vinegar

Ingredients:

1 milkfish, cleaned, but with scales
¼ cup vinegar (white)
¼ cup water
1 piece ginger sliced thinly and salt

Procedure:

4. Escabecheng Milkfish

Ingredients:

1 milkfish
4 pieces of bean curd (optional)
1 onion, sliced
2 heads garlic
1 cup water
1 cup vinegar
½ cup sugar
1 red pepper
1 table spoon sifted flour A few mushrooms, slices of ginger, and salt.

Procedure:


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