City of Naga-Cebu

The place to be.


Philippine Menu

This month11671



2 x 200 g. fish steaks or whole fish
½ t. salt
¼ t. cracked pepper
Oil for frying
1 T. corn flour

Clean and scale fish (if using whole fish), but leave head & tail on.
Wash and wipe dry with paper towels.
Slash flesh of fish diagonally on both sides and rub on fish salt & pepper.

To fry fish: Dredge fish on corn flour and pan fry both sides until done turning once only when cooking. Drain on slotted spoon and put fish on a heated serving platter and keep warm while making the sauce.

Sweet & sour Sauce:

1 T. light soy sauce
2 T. tomato sauce
2 T. vinegar
1 T. white sugar
1 ½ water
1 t. corn flour
1 T. water
1 clove garlic, sliced finely
1 T. ginger finely sliced into strips
I onion, cut into quarters
1 carrot, cut into strips
1 red capsicum, sliced
3 T. vegetable oil

Combine soy sauce, tomato sauce, vinegar, sugar and water.
Mix corn flour with 1 T. water
Heat oil in a wok or frying pan and sauté garlic, onions and ginger and add carrots and capsicum and fry for 2 minutes.
Add combined sauce mixture, bring to boil and then,
Stir in corn flour mix stirring constantly until thickens.
Season to taste and remove from heat and pour sauce over fish.
Garnish top with chives or spring onions and serve hot with plain rice.