Fish fillets in kalamansi and pineapple sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

1 kilo of fish fillets (maya-maya, lapu-lapu or other firm white fleshy fish)
1-234 g. can of pineapple chunks or tidbits
1/2 c. of flour
16 pcs. of kalamansi or 2 lemons
sugar
1 tbsp. of tapioca starch
salt and pepper
1 tsp. of fineley chopped parsley
1 onion, chopped
1 c. of cooking oil

Cooking procedure :

Wash the fish and pat dry with paper towels. Season with salt and pepper.

Heat the cooking oil in a skillet until it starts to smoke. Dredge both sides of the fish fillets in flour and fry in the hot oil just until the edges start to brown. Turn once to cook both sides evenly. Drain on paper towels and arrange on a serving platter.

Drain the pineapple chunks or tidbits, reserving the syrup. Add water to the syrup to measure 1-1/2 cups (if you want more sauce, adjust the seasonings and add more tapioca starch). Squeeze the juice from the kalamansi or lemon and add to the water-syrup mixture. Add 1/2 tsp. of salt and sugar to taste. Add the tapioca starch and mix until dissolved.

Pour off the oil from the skillet until only about a tablespoonful remains. Reheat the oil. Saute the onion until soft. Pour in the syrup mixture and the drained pineapples. Cook, sitrring, until the sauce is thick and clear. Turn off the heat and add the parsley. Stir a few times before pouring over the fish fillets. Serve hot.

Go to page 1 2 »»
September 20, 2004  Print This Post   
Tagged:
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Roast duckling on New Year’s eveRoast duckling on New Year’s eve
Taro puffsTaro puffs
Char siu (chashao, cha siu or char siew) porkChar siu (chashao, cha siu or char siew) pork
Baked chicken a la sinigangBaked chicken a la sinigang
Beef Siomai MamiBeef Siomai Mami

Conversations