Fish fillets in kalamansi sauce

Go to page 1 2 »»

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.

Go to page 1 2 »»
August 2, 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  
Summer coolersSummer coolers
Tapsilog in the school lunchboxTapsilog in the school lunchbox
Textbook achara (atsara)Textbook achara (atsara)
Chicken and riceChicken and rice
The pasta connectionThe pasta connection

Conversations