Try this Baked Fish, Manila Style recipe, or contribute your own.
Suggest a better descriptionI have a number of old cookbooks with one going back to its first publishing in 1908. Here is a recipe from "The Gentlemans Companion, Vol 1, Exotic Cookery Book" 1946 edition, first published in 1939, by Charles H. Baker, Jr. Most of the recipes are in narrative with anecdotes about how the author found the recipes around the world. One secret is that fish is painted inside and out with lime juice, salted lightly, and iced that way for at least 4 hours before cooking. Take well greased baking dish; dispose fish on bottom. Mix chopped nuts with cheese, garlic pulp and onion, moistening with milk to make stiff paste. Salt and cayenne to taste, and all seasonings. Then spread your fish with this toothsome blanket, and cover with dry fine bread crumbs. On this put generous walnuts of butter and brown in medium oven around 350 to 375 Fahrenheit, basting well. Chopped almonds, Brazils, hazelnuts or pecans do equally well, but the cashew is traditional in the Philippines. Posted to KitMailbox Digest by CathCooks
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 647 | ||
Calories from Fat: 636 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.6g | 94 % | |
Saturated Fat 44.8g | 224 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 187.9mg | 58 % | |
Sodium 515.5mg | 18 % | |
Potassium 115.8mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.2g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 647
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