How To Cook Delicious Tanigue Steak with Pineapple Sauce and Tropical Salsa Recipe
Tanigue Steak with Pineapple Sauce and Tropical Salsa Recipe - The narrow-barred Spanish mackerel (Scomberomorus commerson) is a mackerel of the Scombridae family found in a wide-ranging area centering in Southeast Asia, but as far west as the east coast of Africa and from the Middle East and along the northern coastal areas of the Indian Ocean, and as far east as the South West Pacific Ocean.
Delicious Tanigue Steak with Pineapple Sauce and Tropical Salsa Recipe Ingredients:
350 g (approx. 70 g per piece) Tanigue Steak
2 tbsp Cooking Oil, (for frying)
1/4 cup Butter (cut into small cubes, for the sauce)
1 cup Ripe Mango (cut into 1/4″ cubes, for the salsa)
1/2 cup red onions (roughly chopped, for the salsa)
2 cups Singkamas (cut into 1/4″ cubes, for the salsa)
1 pc Lime (juice and zest reserved, for the salsa)
2 tbsp Cilantro (roughly chopped, for the salsa)
Salt (to taste, for the salsa)
Black Pepper (to taste, for the salsa)
1 can (240 ml) Del Monte 100% Pineapple Juice Drink (for the sauce)
1 can (227 grams) Del monte Pineapple Tidbits (drained, for the salsa)
Directions:
2 tbsp Cooking Oil, (for frying)
1/4 cup Butter (cut into small cubes, for the sauce)
1 cup Ripe Mango (cut into 1/4″ cubes, for the salsa)
1/2 cup red onions (roughly chopped, for the salsa)
2 cups Singkamas (cut into 1/4″ cubes, for the salsa)
1 pc Lime (juice and zest reserved, for the salsa)
2 tbsp Cilantro (roughly chopped, for the salsa)
Salt (to taste, for the salsa)
Black Pepper (to taste, for the salsa)
1 can (240 ml) Del Monte 100% Pineapple Juice Drink (for the sauce)
1 can (227 grams) Del monte Pineapple Tidbits (drained, for the salsa)
Directions:
Season tanigue with salt and pepper, and then pan-fry in batches.
In another pan, heat the pineapple juice over medium fire and reduce until syrupy. Add the butter and turn off heat. Mix until the butter is melted. Season with salt and pepper.
In a bowl, mix the pineapple tidbits, mangoes, red onion, singkamas, lime juice and zest, and cilantro.
Serve with pan-fried fish and sauce.
In another pan, heat the pineapple juice over medium fire and reduce until syrupy. Add the butter and turn off heat. Mix until the butter is melted. Season with salt and pepper.
In a bowl, mix the pineapple tidbits, mangoes, red onion, singkamas, lime juice and zest, and cilantro.
Serve with pan-fried fish and sauce.
Description
It is found in a wide area centering in Southast Asia, but as far west as the east coast of Africa and from the Persian Gulf and along the northern coastal areas of the Indian Ocean, and as far east as Fiji in the South West Pacific ocean. They are common down both sides of Australia as far south as Perth on the west coast and Sydney on the east coast. They are also found as far north as China and even Japan. Source: wiki
It is found in a wide area centering in Southast Asia, but as far west as the east coast of Africa and from the Persian Gulf and along the northern coastal areas of the Indian Ocean, and as far east as Fiji in the South West Pacific ocean. They are common down both sides of Australia as far south as Perth on the west coast and Sydney on the east coast. They are also found as far north as China and even Japan. Source: wiki
Source: www.delmonte
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