Ingredients with Measurements:
- 4 fillets of white fish (such as tilapia or cod)
- 1/2 cup of bagoóng (fermented shrimp paste)
- 1/2 cup of breadcrumbs
- 1/4 cup of all-purpose flour
- 2 eggs
- Salt and pepper to taste
- Cooking oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the frying pan with cooking oil over medium heat.
2. In a mixing bowl, combine the bagoóng, breadcrumbs, and flour. Mix well.
3. In another mixing bowl, beat the eggs and season with salt and pepper.
4. Dip each fish fillet in the egg mixture, then coat it with the bagoóng mixture.
5. Fry the coated fish fillets in the preheated frying pan until golden brown on both sides.
6. Once cooked, remove the fish fillets from the frying pan and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Cholesterol: 80mg
- Sodium: 800mg
- Total carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or any other type of fish.
- Instead of bagoóng, you can use other types of fermented shrimp paste or fish sauce.
Variations:
- You can add chopped herbs such as parsley or cilantro to the bagoóng mixture for added flavor.
- You can also add a squeeze of lemon or lime juice to the fish fillets before serving.
Tips and tricks:
- Make sure to pat dry the fish fillets before dipping them in the egg mixture to ensure that the coating sticks well.
- You can also use a food processor to make the bagoóng mixture finer and easier to coat the fish fillets.
Storage instructions:
- You can store the leftover fish fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish fillets, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish fillets on a bed of steamed rice with a side of sliced tomatoes and onions.
Garnishes:
- Garnish the fish fillets with chopped scallions or sliced chili peppers for added flavor and color.
Pairings:
- This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans make a great side dish for this recipe.
Troubleshooting advice:
- If the bagoóng mixture is too thick, you can add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the fish fillets thoroughly to avoid any risk of foodborne illness.
Food history:
- Bagoóng is a popular condiment in Filipino cuisine that is made from fermented fish or shrimp.
Flavor profiles:
- This dish has a savory and salty flavor from the bagoóng, with a crispy texture from the breadcrumbs.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Philippine