I’ve been enjoying the fish hasa hasa totally raw for some time now, the skin is just creamy lovely to eat. Today I came up with the idea that I must share this with the family. Turned out in the wet market, that was the really nice catch of the day. 120 pesos per kilo of fresh 8 inch long Hasa Hasa fish. I tasked the maids to making this a ceviche / kinilaw by filleting the fish and cutting up the fillet in 3 parts for that bite sized goodness. Our ceviche is calamansi, coconut vinegar, cayenne, ginger, onions.
Who liked it? Everybody liked it. Everyone enjoyed the same delicious raw Hasa Hasa skin with the meat. The children enjoyed it, they ate a lot of it, with gusto. Add one more raw dish to our list. And this time fatty too. I must try to find bigger Hasa Hasa next time.
So for all you folks out there who do the marketing. Try out hasa hasa kinilaw. Don’t fry it, don’t roast it, don’t make it into soup. Do not let that delicate skin go to waste. Eat it raw sashimi style or kinilaw style. It tastes really really good. And relatively cheap too!
Don’t forget the raw eyes! Delicious!