Gindara with Crispy Pata Bits



400 gms. Gindara, filleted, skinned, cut into 3 rounds, drained
pinch of salt
pinch of pepper
2 cups chicken stock, strained
20 gms. Chicharon laman bits, diced
1 to 2 tsps. Pork broth cube
ΒΌ cup Don Garcia White Cooking Wine
20 gms. carrots, cubed
20 gms. red bell pepper, cubed
10 gms. green bell pepper, cubed
1 to 2 tsps. cornstarch, dispersed in water
2 tsps. butter
30 gms. crispy pata bits, coarsely chopped



Step 1

Season the gindara on both sides with salt and pepper; set aside. In a pan, heat the chicken stock, chicharon laman bits and broth cubes and bring to a boil. Add the gindara and lower the heat.

Step 2

Poach the fish gently halfway. Add the carrots, red bell pepper, green bell peppper and season with salt and pepper. Cook until the gindara is done. Add the cornstarch to thicken; add crispy pata bits. Add butter to finish.

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