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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Ingredients :

1 kilo of fish fillets (I used talakitok fillets)
salt and pepper
1 c. of all-purpose flour
1/4 c. of cornstarch
1/2 c. of water
1/2 c. of milk
1 egg, beaten
1 tsp. of chili sauce
3/4 tsp. of salt
1/2 tsp. of pepper
2 c. of cooking oil

For the lemon sauce :

1/2 c. of lemon (I used kalamansi juice)
1 c. of water
3/4 c. (or more, depending on your taste) of white sugar
1/2 tsp. of salt
1 tsp. of chili pepper
4 tbsps. of tapioca starch

For garnish :
1 tsp. of toasted garlic bits
1 tbsp. of finely chopped onion leaves (sibuyas na mura)

How to :

Cut the fish fillets into half inch slices. Then cut the slices into smaller pieces about 2″ long and 1″ wide. Season with salt and pepper.

Mix together the flour, cornstarch, water, milk, chili sauce, egg, salt and pepper to make a rather thick batter.

In a skillet or wok, heat the cooking oil until smoking. Dip each fish fillet into the batter and fry in hot oil. Cook only about 5-6 at a time so as not to overcrowd the skillet or wok; overcrowding brings the temperature down and may result in soggy fish. When the edges turn golden, remove from the oil at once and drain on paper towels. The batter-coated fish does not take long to cook. A minute is usually enough. Arrange the cooked fish fillets on a serving platter and keep warm.

Mix together all the ingredients for the lemon sauce and cook over high heat, stirring, until thick and no longer cloudy. Pour over the fish fillets and sprinkle with toasted garlic bits and chopped onion leaves. Alternatively, serve the sauce separately.

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