Compiled by Carlo P. Mallo
Don’t fry that fish just yet. Just because it’s Holy Week it doesn’t mean that you have to stuff yourself with the same old fish recipes that you have grown accustomed to. With 5 days off this weekend, why not try these two fish recipes we got from Yummy.ph? It’s a new twist to some of your old favorites, and it’s easy to make, too!
Five-spice fishballs
250 g cream dory fish fillet (or any white fish available)
6 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon white sugar
2 tablespoons finely chopped young onion
2 tablespoons finely chopped eggplant
2 tablespoons finely chopped carrots
vegetable oil, for deep frying
For the five-spice sauce
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 tablespoon minced garlic
1 medium onion
2 tablespoons soy sauce
2 cups water
1 1/2 tablespoons sugar
1 teaspoon iodized salt
1 teaspoon chili flakes
1-2 teaspoons five spice powder
Procedure:
1 In a food processor, chop the fish fillets until it resembles a coarse paste. Add in all the other ingredients except for the oil and mix until combined. With wet hands, take 1/2 to 1 tablespoon of the mixture and form into balls.
2 Heat oil in a deep pan. When the oil is hot, deep fry fish balls until golden. Drain in paper towels. Set aside.
3 Make the five-spice sauce: In a dry pan, lightly toast the flour. Dissolve the flour in a bit of water. Set aside. In the same pan, sauté garlic until golden brown. Add onions and cook until transparent. Add the rest of the ingredients for the sauce except for the flour slurry. When it starts boiling, add the flour slurry and continuously mix until thickened.
4 Assemble your shooters: Pour a tablespoon or two of the sauce in a shot glass. Place skewers with 3 fish balls into it and serve immediately.
Cooking tip: No food processor? Finely chop the fish using a sharp chopping knife.
FRIED TILAPIA IN SOY VINAIGRETTE
400 grams tilapia, deboned
1 pinch salt
1 pinch ground pepper
3 tablespoons AA powder
2 to 3 cups vegetable oil
For the soy vinaigrette sauce
1 tablespoon garlic, finely chopped
1 tablespoon onion, finely chopped
1/2 cup soy sauce
1/2 cup vinegar
3 pieces siling labuyo
a pinch of salt
Procedure:
1 Fillet and pat dry tilapia. Slice into thin strips
2 Season with salt and pepper, then coat with AA powder.
3 Heat vegetable oil. When it’s hot enough for frying, carefully drop in the tilapia fillet strips one by one to prevent them from sticking.
4 Fry until golden brown and crispy. Serve with soy vinaigrette on the side.
5 Make the Soy Vinaigrette Sauce: In a bowl, mix together the following: garlic, onion, soy sauce, vinegar, siling labuyo, salt. Serve with the pata or tilapia. This versatile dipping sauce is great for grilled meats too.
Cooking tip: Drain the fried fish so they remain crisp until ready to serve.
