3 pieces Pike mackerel
1/4 cup cooking oil
1/4 teaspoon salt
4 medium-sized eggplant
1/2 diced mango
2 diced Roma tomatoes
1/2 small diced red onion or 1 shallot
1/2 sliced jalapeno pepper (optional)
1 cup chopped cilantro
juice of 1 lemon

Salt the pike mackerels. Heat frying pan and add the cooking oil.  Fry Pike mackerel until golden brown.  Set aside. Grill the eggplant on live charcoal or stove until cooked.  Let cool. 
Peel the skin of the eggplants and lay whole on top of each green lettuce leaf.
Dice the mangoes,tomatoes and onions. Mix together in a bowl and add the chopped cilantro and juice of one lemon.  Mix well.

On a serving plate, arrange the green lettuce leaves around the plate. Lay each eggplant on top of the green lettuce leaf. Put 2 cups of the mango mixture on the center of the plate and top with cooked shrimp paste (bagoong). Snap each of the fish with your fingers and arranged around the center of the plate. 

*  Serves 4
*  Serve with steamed Jazmine rice
*  Tested and tried at Chris' kitchen 02/24/2011


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