Good afternoon, food lovers. Merry Christmas to those who celebrate!
This time, I want to share a simple dish I made. A traditional village dish: fried fish and chayote vegetables. The ingredients are as follows:
• Ingredients:
Two red garlic seeds two seeds
Five tablespoons of coconut milk to mix with vegetables
two chayote pumpkins
Spices to taste
Parrot fish
• Cooking process:
Cooking the Fried Fish and Chayote Vegetables
I think we all know how to cook fried fish. As usual, the fish to be fried must first be cleaned of dirt and scales. I chose tilapia because, firstly, I really like tilapia and secondly, this fish doesn't have any fine bones. If you catch the fish from a freshwater pond, sprinkle a little salt on the cleaned fish. Unless you catch the fish directly from the sea, for a more delicious taste and so you can eat everything, including the bones, I recommend frying the tilapia until crispy.
To make chayote soup, first cut the chayote in half, then remove the sap by twisting it until the white sap comes out. For example, as in the photo below:
The spices are usually sautéed first. Then, add a ladle of clean water, or adjust the amount of water to suit the amount of chayote you're cooking. Once the water is well mixed, add the chayote slices to the pan, seasoning with salt, soy sauce, or other seasonings to taste. I like adding turmeric, sugar, and chili to make the soup yellow. Why sugar and chili? Because I like sweet and spicy food. And... Finally, we have fried fish and chayote soup.
Thank you. Happy holidays and have a great weekend 🙏🙏🙏