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Kanuto
Negros Occidental — Mother recipe · en it
Kanuto is a delectable culinary specialty from Negros Occidental, a blend of saltiness and sweetness.
📷 Stela — CC BY 4.0 (Wikimedia Commons)
⏱️ 240 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 1 kg of swordfish or tuna
- 200 g of honey
- 100 g of sea salt
- 1 tablespoon of wine vinegar
- 1 chopped onion
- 1 chopped chili pepper
- 1 lemon, sugar for the zest
- Oil for frying
Method
- Cut the fish into equal-sized pieces and salt them for 2 hours.
- In a pot, mix the honey, salt, wine vinegar, chopped garlic, and chopped chili pepper.
- Submerge the fish pieces in the honey and salt mixture for 2 hours, ensuring they are well coated.
- Fry the fish pieces in a medium-high heat fryer.
- Serve the fish pieces on a plate and drizzle with the remaining sauce from the pot.
- Zest the lemon with sugar and add a bit of lemon essence for an extra flavor.
The story
Kanuto is a culinary tradition dating back to the colonial period, when locals mixed sea salt with honey to create a unique seasoning.
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