Asohos Strips with Soy Vinaigrette
Yummy Magazine has ventured into making simple cookbooks so I decided to try some of the recipes there. The recipe can be found in “Meals in Minutes”. In the book, they used Tilapia but since my mom and I weren’t able to get Tilapia from the nearby groceries, we just used filleted Asohos as an alternative. Asohos (Silago in English) is perfect when it’s fried and crispy. This fish is commonly cooked as Tempura. This recipe is also perfect for pulutan and very easy to prepare.
Ingredients:
400 grams Asohos fillets
salt and pepper to taste
3 tablespoons cornstarch
2-3 cups oil
For the vinaigrette:
finely chopped garlic
finely chopped onions
soy sauce
vinegar
siling labuyo (bird’s eye chili)
Procedure:
- Slice fish fillets in strips. Season with salt and pepper.
- Coat with cornstarch
- Fry in hot oil until crisp and golden brown.
- Combine ingredients for the vinaigrette. Estimate the amount of ingredients to mix. It really depends on your preference. You can have equal parts of soy sauce and vinegar.
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- Chap Chee (Korean noodles)
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[...] for 2010 to come. I will be sharing the recipes of the dishes I cooked a few hours ago. They are Asohos Strips with Soy Vinaigrette, Korean Style Sotanghon (Chap Chee), Chicken Satay with Cucumber Salad, Banana Cream Pie and a [...]
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