I first tried Fish Salpicao at my friend Ipe Cruz’ home. I believe it’s one of their signature dishes. The recipe is easy and delicious.
I’ve tweaked the recipe a bit. Here’s a healthy recipe perfect for the coming Holy Week:
Soy sauce or Bragg’s Liquid Aminos (healthy choice)
Bragg’s Liquid Aminos tastes a bit like Knorr Seasoning and with lesser sodium content. You can buy this at Healthy Options.
Step 1: Dry the tanguigue steaks cloth or paper napkins
Step 2: Fry the tanguigue steaks in olive oil. Season it with salt and pepper.
Step 3: Instead of adding the soy sauce and more olive oil to make sauce while frying the fish, I make a dressing for the fish. You can also add 1tsp. of freshly squeezed calamansi juice.
Olive oil is the good kind of oil: Olive oil is rich in monounsaturated fatty acids, or MUFAs. According to Donald Hensrud, M.D., of the Mayo Clinic, MUFAs lower cholesterol levels, especially the dangerous low-density lipoprotein cholesterol levels in the blood. They help normalize blood clotting and also help regulate blood sugar. Consequently, they might help lower your risk of heart disease and coronary artery disease.
Did you know? Mediterranean cultures have been frying food in olive oil for all of recorded history. Only recently, however, have modern nutritionists discovered the health benefits of olive oil and the possible health effects of heating olive oil to frying temperatures. Heating olive oil decreases the nutritional value of the oil. It does not, however, make the oil unhealthy, unless the oil is heated past its smoke point.
Step 4: In a separate pan, slow cook garlic cloves in olive oil. It takes approximately 5 minutes in low heat to cook the garlic.
Plating: You can serve the fish steak or chop up the fish into cubes and serve it with 1/2 cup brown rice. Drizzle the dressing and top it with garlic.
It’s the perfect meal this Holy Week!
Shoppingero/shoppingera, wishing you a meaningful week!