The origin Of Fish embotido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes. In other words, “Embutido” belongs to a category of sausage recipes during the Spanish colonial period.
Like most Filipino dishes in Philippine culinary history, Embutido has evolved over the passage of time from its Spanish origin. Embutido was developed by Filipinos to suit their own taste and liking.
INGREDIENTS
1KG. GROUND FISH FILLET, TILAPIA OR MILK FISH
¼ CUP RED ONION,CHOPPED
1 CUP CARROT,CHOPPED
½ CUP CELERY,CHOPPED
¼ CUP PICKLE RELISH
½ CUP RAISIN
½ CUP RED BELL PEPPER,CHOPPED
½ CUP ALL PURPOSE FLOUR
2 EGGS. BEATEN
SALT AND GROUND BLACK PEPPER
CLING WRAP AND ALUMINUM FOIL FOR WRAPPING
COOKING INSTRUCTIONS
IN A BOWL COMBINED ALL THE INGREDIENTS. MIX IT VERY WELL
EQUALLY DIVIDE OUR MIXTURE INTO 4 PORTIONS.
WRAP WITH CLING WRAP, AND TWIST BOTH ENDS TO SEAL.
THEN WRAP IT WITH ALUMINUM FOIL
COOKED IN A STEAMER FOR 30-40 MINS.
YOU CAN SERVE IT CHILLED OR FRIED BEFORE SERVING.
