Share with your family the creamy and unique taste of Sapsap. Filipinos have been using this fish in cooking Paksiw together with siling labuyo, onion, garlic, and vinegar. It has been known for its thin, subtly sweet flesh that goes well with rice and sweet potatoes. One can also try cooking Sapsap in the Pinangat na Isda, Tinolang Isda, or Ginataang Sapsap recipes for more variety. Meanwhile, one can identify it by its family name, Gazza achlamys. This fish belongs to the family Leiognathidae.
It can be cooked in many different ways, but one popular dish is Ginataang Sapsap, which is a creamy and flavorful stew made with coconut milk and vegetables. Here’s a recipe for Ginataang Sapsap:
Ingredients:
- 1/2 kilogram sapsap, cleaned and gutted
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 cup squash, diced
- 1 cup string beans, cut into 2-inch pieces
- 2 cups coconut milk
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions:
- Heat the cooking oil in a pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the squash and string beans, and sauté for 2 minutes.
- Add the fish and coconut milk, and bring to a boil.
- Lower the heat and let the stew simmer for 10-15 minutes or until the fish is cooked and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
This Ginataang Sapsap recipe can be customized by adding other vegetables like eggplant or spinach, or by adjusting the spiciness of the stew. Enjoy!
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