Fish tempura
I used to love whole, unfilleted asohos when I was pregnant with Sam. My mother-in-law would fry small asohos to a crisp — so crisp that the heads were completely edible. But I’m hyperacidic person and there came a time when I had to stay sway from anything fried for a long, long time.
When we moved to the suburb and discovered an abundance of asohos in the local public market, I renewed my love affair with this wonderful fish. But my husband and kids often complained that the asohos had an aftertaste. Malansa. So, I stopped buying them altogether until I discovered filleted asohos in S&R a couple of years ago. S&R became Price Smart, got embroiled in litigation then closed for a couple of months. The stores reopened a month or so ago and the name is S&R once again. I don’t really care by what name it goes. The important thing is that we now have access to filleted asohos again.
I bought a pack of butterflied and filleted asohos (Sillago) with the intention of making them into fish tempura. It’s a good thing that I postponed the cooking for a few days. I saw Kylie Kwong cook shrimp tempura on her TV show the other night and she had a technique that I thought looked better than mine. So, I did what she did and we had golden, crisp fish tempura for lunch yesterday.
You can buy asohos in most wet markets but I doubt if you can get the fish monger to fillet and butterfly them for you. Most fish mongers will fillet a big fish free of charge but small fish like asohos, I’m not very sure. The ones I bought from S&R (Congressional Avenue) had been skinned, filleted and butterflied beautifully. A pack of 20 fish was more than enough for lunch.
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8 Responses to “Fish tempura”
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Mmmm, I think I’ll try that, but with prawns.
Aye, that was what my kids said too. Me, I’m allergic to them prawns.
Good Work. Thanks for all your recipe
A bit unrelated, but, I was wondering if there’s a website which has Filipino-English translations of fish names? I only known the most basic names (of fish) in English (ie: milkfish, catfish err…that’s it, I think.) and am having a bit of a trouble getting myself understood when I tell my boyfriend that we’re having “lapu-lapu” for dinner–that is, if I can figure out which one of these fishes is actually lapu-lapu…Thanks in advance.:grin:
Marie, I use this site. LINK.
another great recipe…
Merry Christmas to you and your family.
Asohos is perhaps one of the neglected local fish in terms of being part of the Filipino regular cusine. I like this fish as pangat sa kalamansi with tomatoes or crispy fried. Astig!
wow! what a great recipe again…..i will try this one too………..but in hipon as well……