While shooting in Sydney for the show, I was constantly reminded that Aboriginal Cuisine in Australia always used ingredients that could be found around where the people lived. It made me wistful of the days when the family lived in Quezon City, where we had a number of fruit bearing trees. If I had been cooking then as much as I am now, I would no doubt have come up with this recipe. I love this because it is light and very fresh tasting, perfect for Philippine weather.
Ingredients (serves 4)
200 g malasuge (sailfish) or tuna fillet, cut into large cubes
200 g suahe, shelled
200 g large squid, cut into large cubes
200 g singkamas, cut into strips
100 g kamias, cut into thin disks
2 tomatoes, chopped
200 g makopa or melon, cut into cubes
6 calamansi, juiced
1/3 cup extra virgin olive oil
4 tbsps olive oil for frying
1/8 cup parsley, chopped
salt, cayenne and black pepper to taste
1 head romaine lettuce for garnish
- In pan with the 4 tbsps of olive oil, cook each of the seafood over high heat, seasoning them with salt and cayenne, taking care not to over cook them. Set them aside and let cool.
- In a bowl, combine singkamas, kamias, and makopa. Add in the calamansi juice and the extra virgin olive oil and mix well.
- Add in the cooled seafood and the parsley.
- Serve in a martini glass with the lettuce as garnish.