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.


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
siling labuyo (bird’s eye chili)


  1. Slice fish fillets in strips. Season with salt and pepper.
  2. Coat with cornstarch
  3. Fry in hot oil until crisp and golden brown.
  4. 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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