INGREDIENTS:
- 1 Fillet Cream Dory, cut into small squares
- Salt
- Pepper
- Spanish Paprika
- 1 piece Egg, slightly beaten
- 1 cup Flour or Cornstarch
- Sauce
- 1 cup Water
- 3 Tablespoons Oyster Sauce
- 2 Tablespoons Light Soy Sauce
- 2 Tablespoons Sugar, white or brown will do
- Thumb size Ginger, grated
- 1 Tablespoon Parsley, Chopped
- 1 teaspoon Cornstarch
- 1/4 cup Water
- Salt
- Pepper
- Spring Onion
- Toasted Sesame Seeds
INSTRUCTIONS:
- Season the cream dory fillet with salt, pepper and Spanish paprika. Let it stand for 20 minutes.
- Dip the marinated cream dory fillet into the beaten egg and next to the cornstarch or flour. Tap excess flour. When everything is already coated with flour, let it rest for 30 minutes inside the fridge or you could leave it overnight.
- While waiting for the cream dory fillet, in a cooking bowl or sauce pan combine water, oyster sauce, soy sauce, sugar, ginger and parsley. Boil and simmer for 5 minutes. Dissolve cornstarch in a quarter of a cup water and add a tablespoon at a time to the soy sauce mixture. Simmer for 5 to 10 minutes or you are satisfied with its consistency. Season with salt and pepper to taste. I my case, I used a bout 2 pinches of salt and a pinch of pepper and added a couple of pinch of chili flakes for extra kick.
- Deep fry the fish fillet until golden brown. You can tossed it with the sauce and garnish it with onion spring and toasted sesame seeds. However, what I did today was tossed the crispy fillet with the onion spring and toasted sesame seeds and served the sauce on the side and served it finger food style.
Source : Kusina ni Teds
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