During the start of the cold season, fish fry is plenty along the shallow water of the sea as well as in areas where the fresh water meets the salt water. This is one perfect place for newly hatch fishes thrive.
Tabios are fingerlings which will eventually become large fishes in a matter of weeks. In some areas, local governments prohibit the harvets of these fingerlings while some remains passive.
Whenever tabios is available, it is always the fresh catch that the vendors will be selling in the streets. I would usually prepare this one with a combination of water, tomatoes, onions, ginger, salt, and a pinch of monosodium glutamate. After boiling all the ingredients for some number of minutes, a hot dish of tabios with soup is always a welcome treat.
One time, I tried to reinvent the leftover tabios dish. I drained the soup and add a couple of fresh eggs and fried it. Though it did not looked like a scrambled fried egg because the egg component was not visible, still, the addition of egg adds more taste to the dish. And with fried tabios that's good to the taste, I am already thinking of other vegies that I would like to include the next time around.
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