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Fried Fish (Pisca Hasa) with Pan Bati

Category: Main dishes

Fried Fish (Pisca Hasa) with Pan Bati

Aruba's cooking traditions were born out of the wealth of the sea. From the time that the first people populated Aruba, conch, tuna, wahoo, mahi-mahi, grouper and snapper were staples brought home by local fishermen and shared amongst the people with a sense of merriment. read more

Ingredients

  • 1/4 lbs. fish
  • 1/4 tsp. salt lime juice
  • 1/4 onion
  • 1/2 tomato
  • 1/6 green pepper
  • 1/8 clove garlic
  • 1/2 Tbs. margarine
  • 1/2 Tbs. oil
  • 2 Tbs. water
  • 1/2 Tbs. vinegar
  • 1/2 tsp tomato paste

Directions

Prepare and wash:

  • 1/4 lbs. fish

Sprinkle:

  • 1/4 tsp. salt lime juice and let the fish marinade for half an hour.

Slice into small pieces:

  • 1/4 onion
  • 1/2 tomato
  • 1/6 green pepper
  • 1/8 clove garlic

Heat in a pan:

  • 1/2 Tbs. margarine
  • 1/2 Tbs. oil

Fry the fish till it turns brown of color. To eliminate the fish odor add

  • 1/2 a clove of garlic while frying.

When done take out the fish and throw away the garlic clove but do not throw away the fat. Add to the pan with fat the chopped onion, garlic, tomato and green pepper and let it cook for 3-4 minutes. Place the fish in the pan once again.

Mix:

  • 2 Tbs. water
  • 1/2 Tbs. vinegar
  • 1/2 tsp tomato paste

and add to the pan, leaving it for another 3-4 minutes on low fire. Serve the fish with sauce in a platter.

For Pan Bati please read more in the side dish section.

 
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