Ingredients with Measurements:
- 1 whole fish (tilapia or any white fish)
- 1/4 cup bagoong isda (fermented fish paste)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cooking oil
Special equipment needed:
- Frying pan
- Tongs or spatula
Step-by-step instructions:
1. Clean the fish and remove the scales, head, and tail. Cut into serving pieces.
2. In a small bowl, mix the bagoong isda with 1/4 cup water. Set aside.
3. In a separate bowl, mix the flour, salt, and black pepper.
4. Heat the cooking oil in a frying pan over medium heat.
5. Dredge each fish piece in the flour mixture, shaking off any excess.
6. Fry the fish in the hot oil until golden brown and crispy, about 3-4 minutes per side.
7. Remove the fried fish from the pan and drain on a paper towel.
8. In a separate pan, heat the bagoong isda mixture over low heat until heated through.
9. Serve the fried fish with the bagoong isda sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Bagoong isda can be substituted with bagoong alamang (shrimp paste) or patis (fish sauce).
- All-purpose flour can be substituted with cornstarch or rice flour.
Variations:
- Add chopped garlic and onions to the bagoong isda sauce for added flavor.
- Use different types of fish, such as bangus (milkfish) or lapu-lapu (grouper).
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to prevent it from sticking to the pan.
- Pat the fish dry with a paper towel before dredging in the flour mixture to ensure a crispy coating.
- Serve with calamansi (Philippine lime) or lemon wedges for added acidity.
Storage instructions:
- Store leftover fried fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried fish in a toaster oven or oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the fried fish on a bed of lettuce or banana leaves for a more festive presentation.
Garnishes:
- Garnish with chopped scallions or cilantro for added color and flavor.
Pairings:
- Serve with steamed rice and a side of sliced tomatoes and onions.
Suggested side dishes:
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (mung bean stew)
- Pinakbet (mixed vegetable stew)
Troubleshooting advice:
- If the fish sticks to the pan, gently loosen it with a spatula or tongs.
Food safety advice:
- Make sure the fish is cooked through and reaches an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Bagoong isda is a traditional Filipino condiment made from fermented fish.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine