Sweet and spicy talakitok in a flash

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 talakitok (mine weighed 800 grams), cleaned and gutted
salt
1 tsp. of dried garlic bits
1 tsp. of dried onion bits
1/2 tsp. of dried basil
1/2 tsp. of dried parsley
1-1/2 tbsps. of flour
enough oil for deep frying
about 1 tsp. of chopped cilantro for garnish (optional but recommended)

For the sweet and spicy sauce :

1 cup of water
2 heaping tbsps. of white sugar
1 tsp. of salt
3-4 tbsps. of tomato ketchup
1 tsp. of dried garlic bits
1 tsp. of dried onion bits
1 tsp. of dried chili flakes
1 tsp. of corn or tapioca starch
1/2 tsp. of sesame seed oil

Cooking procedure :

Pat the fish dry with absorbent kitchen paper. Score diagonally–two to three incisions on either side.

In a small bowl, mix together the salt (how much depends on the size of your fish), garlic, onion, basil and parsley. Insert some of the mixture into the slits on either side of the fish, as much as can be inserted without tearing the fish’s flesh and skin. Rub the remainder all over the fish.

Heat enough cooking oil to submerge the fish. Coat the fish lightly with flour. When the oil is hot (should be smoking), deep fry the fish until golden brown. When done, lift the fish from the oil, letting the excess oil drip into the frying pan. Place the fish on a serving platter.

In a small sauce pan, mix together the ingredients for the sweet and spicy sauce. Cook over medium-high heat, stirring, until the sauce thickens and loses its cloudy appearance.

Pour the sauce over the fish. Sprinkle with chopped cilantro before serving.

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October 6, 2006  Print This Post   
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