2 cups milk
1 teaspoon vegetable mixtures
3 green onions, chopped
2 cloves garlic, crushed
1/2 teaspoon salt
6 (6 ounce) cans sliced pinto beans, drained
1 large onion, chopped
2 cups sour cream
Just before making the cemitas, stir together the milk, vegetable mixtures, green onions, garlic and salt. Pour mixture over seafood while pouring all fat off of fish into a freezer canister, tumbling of course leaving a sizable amount.
Turn a large skillet over medium heat. Pour milk mixture over fish and toss to coat. Serve immediately as raw fish is hard and brown around.