San Ton Pa (Mincemeat of Raw Fish)
Yield
4 servingsPrep
30 minCook
10 minReady
120 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish
fresh (sole, halibut, or flounder) |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 1 | x |
lemons
juice of 5 |
*
|
| 5 | medium |
onions
|
|
| 5 | cloves |
garlic
|
|
| 3 | each |
pimentos
fresh |
*
|
| 2 | tablespoons |
fennel bulb
finely chopped |
|
| 1 | x |
cilantro
shallots |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish
fresh (sole, halibut, or flounder) |
|
| 5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 1 | x |
lemons
juice of 5 |
*
|
| 5 | medium |
onions
|
|
| 5 | cloves |
garlic
|
|
| 3 | each |
pimentos
fresh |
*
|
| 3E+1 | ml |
fennel bulb
finely chopped |
|
| 1 | x |
cilantro
shallots |
*
|
Directions
Reduce the fish to mincemeat after removing all the bones.
Place in a bowl.
In another bowl mix the salt in the water, then add the lemon juice.
Pour this mixture over the fish and let stand for 15 minutes.
Chop the onions, garlic and pimentos very fine.
Press out the water from the fish and boil this water.
Set aside to cool.
Mix this juice with the fish.
Add the herbs and the onions, garlic and pimentos.
The resulting dish is a pale-pink mincemeat of fish, with green speckles from the added condiments.
Serve cold with a green salad.
