How to Cook Honey Mustard Fish With Blanched Alugbati
Alugbati is the Filipino term for Malabar spinach, which is a common leafy vegetable found in Southeast Asia, South America, and the West Indies. It is vine with reddish-purple leaves and stems.
In this recipe, I blanch alugbati and then combine it with fish that has marinated in a honey mustard sauce. The result is delicious!
- 500 grams fish
- 3 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- cooking oil
- sesame seeds, for garnish
- 200 grams alugbati leaves
- water, for blanching
- 2 medium bowls
- 3 small bowls
- measuring spoon
- chopping board
- Marinate the fish in a bowl for about 1-2 hours. Puncture the fish with a fork to let the marinade seep in.
- Heat a pan with oil. Cook the fish on each side for at least 5 minutes.
- Prepare an ice bath for the alugbati. Set aside.
- Pour water in a pot and bring it to the boil.
- Once boiling, add the alugbati leaves. Cook until tender.
- Drain alugbati leaves. Place the leaves in the ice bath.
- After the leaves have cooled down in the ice bath, remove them from the water. Set aside.
- Remove cooked fish from the heat.
- On a plate, arrange alugbati leaves. Place the fish on top.
- Garnish with sesame seeds.
Tips and Techniques
- The taste of the honey and mustard may vary depending on their brands. Adjust the amount of these ingredients if necessary.
- Taste the marinade before adding the fish to it. Adjust the marinade if you would like.
- Use an ice bath to stop the alugbati leaves from further cooking.
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