Ingredients with Measurements:
- 4 pieces of daing na isda (dried salted fish)
- 1 cup of coconut milk
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine coconut milk, grated ginger, minced garlic, soy sauce, vinegar, brown sugar, salt, and pepper. Whisk until well combined.
2. In a separate bowl, mix cornstarch and water until it forms a slurry.
3. Heat a frying pan with cooking oil over medium heat. Fry the daing na isda until crispy and golden brown. Set aside.
4. In the same pan, remove excess oil and pour in the coconut-ginger sauce. Bring it to a simmer.
5. Add the cornstarch slurry to the sauce and stir until it thickens.
6. Place the fried daing na isda on a serving plate and pour the coconut-ginger sauce over it.
7. Garnish with chopped scallions or cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 20g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 20g
Substitutions for ingredients:
- Instead of daing na isda, you can use any type of fish fillet.
- Instead of coconut milk, you can use heavy cream or evaporated milk.
- Instead of grated ginger, you can use ginger powder.
- Instead of soy sauce, you can use fish sauce.
- Instead of brown sugar, you can use honey or maple syrup.
Variations:
- You can add sliced onions or bell peppers to the sauce for added flavor and texture.
- You can use different types of fish such as bangus or tilapia.
Tips and tricks:
- Make sure to pat dry the daing na isda before frying to avoid oil splatters.
- Adjust the amount of ginger and garlic according to your preference.
- To make the sauce spicier, you can add chopped chili peppers.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the daing na isda with coconut-ginger sauce on a bed of steamed rice.
- Garnish with sliced red chili peppers for added color and spice.
Garnishes:
- Chopped scallions or cilantro
- Sliced red chili peppers
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested side dishes:
- Grilled eggplant salad
- Tomato and onion salad
- Pickled papaya salad
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water to thin it out.
- If the sauce is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Store any leftover food in an airtight container in the refrigerator and consume within 3 days.
Food history:
- Daing na isda is a popular Filipino dish made by salting and drying fish under the sun. It is a traditional way of preserving fish in the Philippines.
Flavor profiles:
- Salty, savory, sweet, and spicy
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Philippine