From the recipe collection
Ciento Quince
A fiery Zamboanga seafood dish cooked with a concentrated chili-tomato base, vinegar, and savoury seasoning.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Clean the seafood and pat it dry.
- Blend or finely chop the chilies with onion, garlic, and tomatoes.
- Heat oil and sauté the chili mixture until it smells cooked and mellow.
- Add seafood and toss quickly to coat in the spicy base.
- Pour in water or stock, soy or fish sauce, and vinegar.
- Simmer just until the seafood is cooked and the sauce reduces.
- Serve hot, warning diners about the heat level.