INGREDIENTS:
Seafood:
- 1 medium sized Pampano (silver or black pomfret) fully cleaned of internals, pointed fins cut. Don't sides to prevent skin break up while frying. Never mind not salting or peppering it. Full flavor is attained when Adobo sauce is drizzled unto fried fish.
Frying:
- 100 ml. palm or soya oil
Different Adobo Sauce:
- 20 ml. palm or soya oil for sautéing garlic & bay leaves
- 6 cloves crushed fresh garlic
- 2 dried bay leaves
- 40 ml. oyster sauce
- 10 ml. cane vinegar
- 15 ml. soy sauce (any)
- 60 ml. tap water (should you wish pineapple juice, it’s better)
- 15 grams brown sugar
- 3 grams cracked black pepper
- 2 grams chili powder (this gives a little “kick”; and it is NOT chili pepper powder, it is chili powder which consists of 5-8 ingredients in it)
- optional 3 grams MSG
- 5 grams tapioca (cassava) starch dissolved in 15 ml. tap water-sauce thickener (corn starch works just fine as well)
Add-ons and garnish:
- 12 pieces skin-on baby potatoes-fully scrubbed & rinsed skin
- 6-8 pieces quail eggs
- 3 tomatoes-as garnish
- any greens-for colorful eye appeal
INSTRUCTIONS:
- Heat oil in frying pan. Carefully throw in a droplet of tap water unto heated oil. When that drop “rumbles” and “splatters” up and about, your oil is ready. Fry your fish per your desired done-ness. Cover pan to avoid “oil splatters” everywhere. When done, scoop fish out and set aside.
- Even while frying, you can start your sauce. Heat casserole, add in oil then your crushed garlic and bay leaves. Tossing consistently, sauté until medium brown.
- Pour in water, soy sauce, vinegar, oyster sauce, sugar, cracked pepper, chili powder and the optional MSG.
- Add in skin-on baby potatoes and quail eggs and boil.
- After 3 minutes of boiling, quail eggs are done. Scoop out, rinse with cold tap water, de-shell and set aside.
- After another 5 minutes of boiling, your baby potatoes are cooked-but-crunchily done. This time, add in your hard boiled quail eggs.
- Then add your tapioca starch-water solution to thicken sauce.
- Continue boiling for 2-3 minutes or until you see good-viscous sauce.
- Lay your fried fish unto plate, garnish and drizzle abundantly with different Adobo sauce.
Source: The Food Critic
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