Sunday, October 28, 2007

"Pangat na Sapsap sa Kalamansi" (Ponyfish Poached in Philippine Lemon, Chili and Ginger)

Good for 3 servings.


  • a large (50 grams) chunk of ginger, bruised lightly
  • 7 large pcs (100 grams) Philippine lemon (kalamansi)
  • 1/2 kg ponyfish (sapsap)
  • 1/2 tbsp iodized coarse salt
  • 2 pcs finger chili
  • 1-2/3 cup of rice wash or water


Clean the fish, carefully removing the gills and internal organs. Drain.

In a casserole, put half of the ginger at the bottom. Place the fish accordingly. Squeeze the kalamansi over the fish, straining the seeds.

Put the seeds and kalamansi skin & pulp in a bowl. Pour rice wash. Using your hand, mash several times.

Pour the liquid over the fish, run through a strainer. Sprinkle salt. Add the chili and the rest of the ginger. Cover.

Place over medium-high fire. Bring to boil. Bubble away for a minute.

Serve with rice and any vegetable dish with coconut cream.

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