San Ton Pa (Mincemeat of Raw Fish)
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Try this San Ton Pa (Mincemeat of Raw Fish) recipe, or contribute your own. "Seafood" and "Laos" are two of the tags cooks chose for San Ton Pa (Mincemeat of Raw Fish).
Yield: 6 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Halibut
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Notes San Ton Pa (Mincemeat of Raw Fish) Preparation
Reduce the fish to mincemeat after removing all the bones. Place in a bowl. In another bowl mix the salt in the water, then add the lemon juice. Pour this mixture over the fish and let stand for 15 minutes. Chop the onions, garlic and pimentos very fine. Press out the water from the fish and boil this water. Set aside to cool. Mix this juice with the fish. Add the herbs and the onions, garlic and pimentos. The resulting dish is a pale-pink mincemeat of fish, with green speckles from the added condiments. Serve cold with a green salad. From: PEARL S. BUCKS ORIENTAL COOKBOOK, SBN 671-21366-0 Posted by: Karin Brewer, Cooking Echo, 6/92
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