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 hilippine
cooking forms part of the great tradition of Far-Eastern
cuisine, but has very well-defined characteristics.
These are a result of both its geographical position, which therefore make fish a main feature, and a mix of ingredients that are a perfect balance between sweet and sour, with a delicate predominance of the sweet.
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Stuffed bass
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1 bass (approx. 1 kg./2½
lb.) - 2 tomatoes - 1 onion - 1 potato - 2 tablespoons
of raisins - 3 tablespoons of pickles gherkins - 1 egg
- 40 g./1½ oz. butter - salt and freshly ground pepper.
Clean and dry the fish without ruining its skin. Slit lengthwise with a knife, remove inner. Mix tomatoes, potatoes, sliced onion, raisins (soaked in warm water), chopped gherkins and egg in a bowl; add salt and pepper. Mix thoroughly, stuff the fish with the mixture and sew the slit up. Melt butter in a saucepan and gently turn fish golden brown, carefully turning now and then. Drip on grease paper and serve.
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