Millie, a Halibut aficionado, has devised a recipe for Ginisang Talbos sa Dapa, or Sautéed Sweet Potato Leaves with Halibut. Halibut, or Dapa in Tagalog, is a type of fish renowned for its succulent, sweet flesh and firm texture. The recipe entails dusting the Halibut with a light coating of breading and frying it. The fish is then sautéed alongside young sweet potato leaves and other ingredients to create a straightforward yet mouth-watering dish.
While Halibut may be considered an expensive and uncommon ingredient in the Philippines, its distinct taste and presentation more than justify the expense.
Ingredients: 4-6 servings
2 lbs. halibut(dapa) fish, cleaned and cut in quarters
1 large bundle of young sweet potato leaves
1-2 medium red tomatoes, minced
2 cloves of garlic, minced
1/2 medium sliced onion
1 large scrambled eggs
1/4 cup of all-purpose flour
salt & peppers to taste
cooking oil
water
Cooking Procedure:
- Heat up cooking oil on a large frying pan. Roll each quartered halibut pieces in scrambled eggs, then coat each with seasoned(salt & pepper) all-purpose flour. Set aside.
- On a separate pan, heat up 2-3 tablespoon of cooking oil, start sautéing garlic and onions until browned. Add the sliced tomatoes, press the slices down to allow enough juice from it.
- Slowly add fried halibut pieces, one at a time. Carefully stir while keeping each piece whole as much as possible. Add about 1/2 cup of water. Apply salt and peppers to season.
- Leave it to simmer for 5-8 minutes. Apply young sweet potato leaves, close the pan with its lid, then let it simmer for another 3-5 minutes until the leaves are soft and ready to eat.
- Serve this delicious sautéed sweet potato leaves with Halibut(Ginisang Talbos sa Dapa), hot, with steamed rice. Sarap!
Note: Try applying 1-2 teaspoon of fish sauce or soy sauce to the mix, or you can use the fish sauce as a condiment.
