De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
Shred the fish as finely as possible (discarding the skin and bones).
To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve. Add the parsley to the garlic and onion and simmer for a few minutes.
Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.
Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More