Fish fillets in kalamansi sauce

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.

Share

View the archive

March 2010

S	M	T	W	T	F	S
« Feb
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

• My recipes
  • Bread winner
  • Cakes and pastries
  • Cooking with Tofu
  • Drinks
  • Fish & seafood
  • Healthy veggies
  • I love eggs!
  • Mighty meaty
  • Noodle fest
  • Oh so sweet!
  • Poultry
  • Sauces & salsas
  • The rice bowl
• Non-recipes
  • Asian Pantry
  • Food trips & events
  • Herbs in my garden
  • How to cook
  • Miscellaneous
  • Readers' Gallery
  • Tools & gadgets
• Short food tales

Appetizers & snacks Asian beef Birthdays & Parties breakfast club cheese chicken Chinese chocolate Christmas & New Year coconut & derivatives coffee condiments & seasonings Cooking for one cooking with leftovers dessert eggplants Filipino Filipino delicacies fresh produce fruits Japanese mango mushrooms omelet pasta pork potatoes salads School lunchbox shellfish spring rolls Superb soups travel wine

Conversations

• ces on 'Chocolate crinkles': my crinkles turned out just like the pictures, same goes for the taste (taste...
• lucy on 'Sweet and Sour Pork Stew (Spezzatino In Agrodolce)': hi connie, I tried it the day I asked you re...
• anne on 'Broiled spicy chicken with herbed potatoes and pearl onions': hi connie im a zealous homeccoking...
• kristine on 'Baked eggplants with bacon and cheese': hmmm. maybe i’ll wait just wait for the top to...
• kristine on 'Baked eggplants with bacon and cheese': hi connie. question. 1 can of stewed tomatoes is...

Stay updated!