Ingredients:
1 tablespoon vegetable oil
6 cloves chopped garlic
1 head sliced onion
2 pieces sliced tomato
1 cup Bacalao or daing (bisugo)
1/2 teaspoon sweet paprika
1 teaspoon AJI-NO-MOTO® Umami Seasoning
1/2 teaspoon ground peppercorn
1/2 cup sliced potato
1 cup garbanzos
Vegetable oil
Cooking Procedure:
1. Rinse bacalao 3 times in cold water for 6 hours to eliminate saltiness. Boil and cook the fish. Drained the fish and flaked into fine threads. Set aside.
2. In a pan, sauté garlic until golden brown, add onions and tomato. Cook until soft, toss in bacalao. Season to taste with paprika, ground pepper & AJI-NO-MOTO® Umami Seasoning.
Note: If using salt, taste the dish first before adding bacalao.
Makes 4-6 servings
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