STRANDED in our house in Cainta since Sunday (August 18, 2013) as a result of the torrential Southwest monsoon rains that just wouldn’t let up. Was out for a few hours last Monday (August 19, 2013) to go to the office, but, boy, was I scared that I wouldn’t be able to get back home that evening! Thank God He heard my prayers. There was no traffic, no floods, on our way back, and the floodwaters in the church area of our subdivision (the lowest point, which is unfortunately strategically located right in the middle of the main road, where everyone must pass going in and out of the subdivision) were only gutter-deep. By the grace of God, my husband Raff and I were able to get home safe and sound. He has also kept us and our home flood-free through these past few days, and I just had to keep myself productively busy by writing articles for FLAVORS Magazine and this blog of mine and cooking three meals a day. This is one of the dishes that I whipped up. After fishing out a pack of boneless milkfish fillet from my freezer, I thought it best to do something simple but delicious. It’s very easy to prepare, and I’m sharing the recipe with you. I served it with two store-bought dips to make it more exciting – sweet chili sauce and plum sauce.
1 pack Sarangani Bay Prime Bangus Fillet (500 grams)
salt and pepper to taste
1 cup all purpose flour
1-2 eggs, beaten
1-1/2 cups Japanese breadcrumbs
dried basil
dried oregano
cooking oil for frying
Del Monte Sweet Chili Sauce
Pantai Plum Sauce*
1. Defrost bangus back fillets and slice into fingers or sticks. Include the skin if desired, but it can also be removed.
2. Season bangus fingers lightly with salt and pepper.
3. Dredge fish fingers in all purpose flour, dip completely in beaten egg, and coat with Japanese breadcrumbs that has been seasoned with dried basil and oregano.
4. Fry until crisp and golden brown.
5. Remove and set aside on paper towels to drain off excess oil.
6. Serve with sweet chili sauce and plum sauce (*plum sauce, a product of Thailand, is available in ready-to-use bottled form in the Asian foods section of major supermarkets).
