Pan Fried Fish
Spruce up your traditional fried fish to something "fishtacular".
| Cuisine Type |
Filipino |
| Meal Type |
Fish and Other Seafood |
| Product |
Lea & Perrins Worcestershire Sauce |
| Preparation Time |
10 mins |
| Cooking Time |
20 mins |
| Serves |
5 |
Ingredients
| 2 pcs | Bangus or Milkfish |
| 12 cloves | garlic |
| 4 Tbsp | Lea & Perrins Worcestershire Sauce |
| 1 cup | soy sauce |
| 6 tsp | calamansi juice |
| 6 Tbsp | sugar |
| 3 pc | red chili (optional) |
| 3 Tbsp | cornstarch |
| 6 Tbsp | water |
| salt and pepper to taste |
| 5 pcs | onion |
| 8 Tbsp | ginger |
Procedures
Procedure
- Using your knife, open the fish by cutting it from the belly. This is called "butterfly". This helps the fish absorb more flavor and it will help cook the fish faster.
- Season the fish with salt and pepper.
- Heat 2 Tbsp of oil in a pan and fry the fish. Make sure the fish is nice and brown on each side.Then set the fish aside.
For the Sauce:
- Chop garlic finely, slice the onions and cut ginger into strips.
- In a sauce pot heat a small amount of oil
- Sauté your garlic, onions, garlic and chopped chili (for a little bit of spice)
- Sauté for about 1 minute. Then add your soy sauce, Lea & Perrins Worcestershire Sauce, calamansi, and sugar. Bring mixture to a boil.
- Mix the cornstarch and water then pour it into the sauce. Boil the sauce until it thickens.
Assembly:
- Put fish on a nice platter and pour the sauce on top of it. For added presentation and flavor, chop some more garlic and fry until golden brown. Then drizzle it on top of the fish. Take some spring onions as well and chop them finely and sprinkle on top.
Tip
Intensify flavor by using garlic and other aromatics.
