Create Pinoy Blog
During the week, my meals are American inspired because of the company I keep. However, when weekend comes, my palate tends to be more on the adventurous side, when I have more time to make recipes from scratch.
I am not one to go gaga over ready made frozen food, but when necessity dictates, (like time constraints for meals) I have no choice. However, if there is one item that I would rather make from scratch, these are the fish sticks. First, because ready made frozen fish sticks have more of the breadings than fish. And second, I really don't know what kind of fish they put in. Since they are so evenly presented, I presume they mash the fish meat and then shape it to uniform thinckness.
So given the time and resources, I do my own
Cut the fish fillet into desired finger shapes. Wash and pat try with paper towels
Season with salt and pepper. Then toss in seasoned flour to coat.
Dip in beaten egg and then roll in bread crumbs. Then fry. (you can also bake this for 15-20mins) if you don't like the oil. If you fry it, then you must drain it in paper towels.
Serve with your favorite dip. In this picture, I got the garlic caesar salad dip. There are so many gourmet dips in the market today that you should try at least some. There is this wasabi dip made by rothschild farm, that is to die for. If you get a hold of it, try it. (that's if you like wasabi).
Yesterday, coming home after visiting my son, Mike decided to make fish soup (his version) I was too tired to cook, and so I let him be. He wanted a sweet version so I told him to use miso. Well! he didn't listen and instead was very adventurous.
He had half of a huge fish head cut up into pieces. He sauted chopped onions and let it carmelize, then added water. He then placed the cut up fish head plus all the other ingredients which included the juice of one orange. (I guess this also took the langsa out), a small piece of glazed ham, scallions, and some seasonings. When the concoction boiled, he turned off the heat and dropped the bokchoy. The pinkish thing on top of the fish is my garnish of pickled ginger. Yummm...Surprisingly, the taste was excellent. It had a sweet taste (due to the onions and ham), the fatty meat of the fish melted in your mouth, and there was no fishy smell nor after taste (probably the citric orange did this). When I asked Mike what he called his soup, he said VOS (Victory for Obama Soup) since he thinks his soup was also a success.
