Fish & seafood

• Tilapia with shredded corn and coconut cream
• Fried lapu-lapu with pineapple sauce
• Tilapia fritters with honey-lemon sauce
• Crouching tiger, hidden salmon
• Bangus (milkfish) fritters, v. 2
• Fried labahita (surgeonfish) with chili-pineapple sauce
• Baked fish and spinach
• Braised tilapia
• Fish fillet and vegetables in sour cream
• Talakitok (trevally) steaks with homemade pesto

Mighty meaty

• Buttered pork and vegetables
• Cheese-topped beef and eggplants
• Radical farmer’s pie
• Orange porkloin steaks and buttered veggies
• Rolled pork loin stuffed with garlic, onion, basil and tomatoes
• Speedy’s burritos
• Pork loin chops with cream cheese sauce
• Pork and chicken in coco milk and pesto
• Beef and broccoli leaves
• Braised pork spare ribs

Healthy veggies

• Tuna belly fillets with garlic and rosemary
• Chicken, squash and zucchini saute
• The complete salad
• Chicken, mushrooms and potato salad
• Mackerel frittata
• Fried beef brisket and potatoes with sour cream
• Pasta primavera… with fresh tuna!
• Salted eggs and vegetables salad
• Chicken & Broccoli Pasta
• Cabbage Rolls

Fish fillets with hoisin sauce

Ingredients :

600-700 grams of boneless fish fillets
salt and pepper
about a cup of flour
3-4 tbsps. of hoisin sauce (I use Lee Kum Kee)
3 c. of cooking oil for frying
about a teaspoonful of sesame seed oil or a tablespoonful of toasted sesame seeds

Cooking procedure :

Cut the fish fillets into smaller pieces, about 2 x 2 inches, and about half an inch thick. Season with salt and pepper.

Heat the cooking oil in a frying pan until it starts to smoke. Dredge each piece of fish fillet in flour, shaking off the excess. Deep fry in batches until a crisp crust forms. Drain on absorbent paper towels.

Pour off all the oil from the frying pan. Over very low heat, add the hoisin sauce and stir to cover the entire bottom of the pan. Return the fish fillets to the pan and toss to coat each piece with the hoisin sauce. Don’t take too long with this step because hoisin sauce burns fast. As soon as the fish fillets are evenly coated with the hoisin sauce, turn off the heat. If you’re using toasted sesame seeds, add them at this point and toss the fish fillets a few times for even distribution. Otherwise, transfer the fish fillets to a serving platter and drizzle with sesame seed oil.

Serve at one with hot rice.

[tags]Chinese+cooking, food+blog, hoisin+sauce[/tags]

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