1 kilo of fish equals soup and spring rolls
July 17, 2008
Filed under How to cook
Two kilos of the same kind of fish can be overwhelming — and boring — if you cook them all as one dish. Divide them into portions and cook them as different dishes. Yesterday for lunch, I cooked half a kilo of tanigue (mackerel) into sinigang sa kamias. For more about kamias, see the related article in the pantry section.
The other half was simmered in a little water, cooled, flaked, mixed with spices and vegetables, and served as filling for pritong lumpia (fried spring rolls). There was more than enough spring rolls for dinner and what was left went into the girls’ school lunch boxes today. Click here for tips on how to reheat fried lumpia (spring rolls).
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