Tuesday, July 15, 2008

"Fried Fish Sticks & Bacon Fried Rice"


Fish Sticks:
  • 550 grams surgeon fish (labahita)
  • 2 pcs Philippine lemon (kalamansi)
  • 1/2 tsp of all-in-one seasoning granules
  • 3/4 tsp ground black pepper
  • a good sprinkle of fine salt
  • 1 tbsp soy sauce
  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 tsp paprika
  • 2 cups of cooking oil

Bacon Fried Rice:
  • 3 tbsps sunflower oil
  • 2 cloves of finely pounded garlic
  • 1 large white onion, finely minced
  • 6 cups cooked white rice, mash to separate grains
  • 1/2 cup of lightly fried bacon bits
  • 1 tsp iodized coarse salt
  • 1 tsp all-in-one seasoning granules
  • a handful of sliced onion leeks


Let the fish monger peel and fillet the fish. A 550 grams whole surgeon fish will weigh 380 grams, after removing the skin, head & bones. Clean and wash. Cut into 1/2" thick vertically. Air dry.

In a bowl, extract the kalamansi juice, remove the seeds. Put the next-four ingredients. Mix well. Add in the fish sticks. Marinate for at least 30 minutes. Set aside.

Prepare the breading. Put in a paper bag the flour, cornstarch and paprika. Mix well. Set aside until needed.

Meanwhile, in a wok, heat over medium-high fire. Put oil and garlic. Saute until garlic is light brown only. Follow with onion. Cook until soft. Add in the rice, bacon bits, salt and seasoning ganules. MIx. Cover. Stirring often. Cook until rice is fluffy. Remove from fire. Then, top with sliced onion leeks.

In a different pan or skillet, put oil. Heat over medium fire.

Put the marinated fish sticks to the seasoned breading. Add some air to the paper bag. Seal. Shake. Make sure that all the fish sticks are well-coated with the breading.

Deep-fry in very hot oil. Cook until brown on all sides. Drain in lots of paper towels.

Serve the Fried Fish Sticks & Bacon Fried Rice together. Use sweet chili sauce for your dip.

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