INGREDIENTS:
4 pcs. Tilapia Fillet
1 tbs. Chicken Breading Mix
1 cup All-Purpose Cream
2 cups Cocomilk (gata)
1 medium sized Onion (chopped)
1 thumb sized Ginger (cut intostrips)
1 medium sized Red Bell Pepper
1 medium sized Siling Pangsigang (ladyfinger pepper)
1 tbs. Fish sauce (Patis)
2 cups Cooking oil (for frying)
Salt & pepper (optional)
HOW TO COOK:
Frying
1. Drench fillet on breading mix.
2. Heat oil in frying pan and fry fillets until each side is golden brown.
3. Set aside fillets.
Coco Sauce
1. In a sauce pan, bring to boil cocomilk over low fire w/ constant stirring.
2. While waiting to boil, add onion and ginger.
3. Continue stirring until it boiled & simmer for 1 minute.
4. Add patis & all purpose cream. Stir constantly.
5. Add red bell pepper & siling pangsigang (ladyfinger pepper).
6. Simmer for another minute with constant stirring.
7. Season to taste with salt & pepper and then set aside.
Sizzling
1. Pour coco sauce onto pre-heat sizzling plate.
2. Put fillets on the sizzling & turn the sides.
3. Top fillets with more coco sauce.
4. Serve it while sizzling and hot.
Source: Luto Ni Kikay
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