Fish fillets in kalamansi 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
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Fish fillets in kalamansi sauceTalakitok (photo of a giant one here), according to one site is Caranx ignoblis. Another site calls it cavalla fish. Personally, I do not know what its English name is and I’m not familiar with scientific names either. Talakitok, as far as my familiarity with it goes, is a fleshy fish with very fine scales and a hard “spine” on its lower body that ends in the tail. In the wet market, small talakitok would be about half a kilo in weight; the more common size would be around 1 to 1-1/2 kilos.

Talakitok is not an oily fish. The texture and color of the meat is similar to blue marlin. Because it has no small bones like bangus, bigger talakitok is good for filleting. Because I really intended to cook fish fillets in kalamansi sauce, I did not buy a whole talakitok; instead, I bought a kilo of talakitok fillet. I brought two slabs of fillet and sliced them at home. I washed and put them in the freezer and, when semi-frozen, sliced them. That way, the fillets were easier to handle and slice.

The origin of this recipe is lemon chicken, a popular dish in Chinese restaurants. Lemon chicken is cooked with thin slices of breast fillets. I substituted fish fillets in their place. Any firm fish fillets will be good for making this dish. It just so happened that talakitok was available in the market yesterday. Secondly, because lemons are not native to the Philippines and are rather expensive here, I used kalamansi, our native lemon.

While this is basically just another way of cooking and serving sweet-and-sour fish, the fillets are more convenient for kids to eat. Plus, the aroma of the kalamansi juice is just wonderful.

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August 2, 2004  Print This Post   
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