8oz Corvina Filets (White Sea Bass)
1oz Olive Oil
0.5oz Garlic
1oz White Onion
2oz Tamarindo Concentrate
2oz Miel de caña (Sugarcane syrup)
2oz White sugar
1 pinch of salt
1.5oz Ginger
In a frying pan, cook together the garlic, ginger and onion until the onion is soft, then add the tamarindo, sugarcane syrup and white sugar. Mix these ingredients together in a blender and strain. You thicken the sauce with a Roux made of flour, butter and vegetable oil.
Salt and pepper to taste. Fry or grill the fish until properly cooked; immediately add the sauce to the fish.
I’ve been to the Pangea Restaurant on several ocasions and they have never come up short on any dish they served up. The atmosphere is spectacular with its good music and relaxing environment to be shared by couples, friends or groups of friends.
