Food bite: Crispy Fish Fillet Recipe

My eight year old girl and hubby love this crispy fish fillet of Chowking. It offers the food in two packs: crispy fish fillet with rice and the crispy fish fillet Lauriat. When I cook for the family, I usually think of food that I am sure my kids will eat because they are a little bit choosy. I am planning to have it this weekend in time of hubby’s return from a business trip in the Bicol region. Chowking fish fillet looks kind of simple to prepare and besides kids doesn’t enjoy too much ingredients. The recipe below is my experiment based on the likings of my kids:

Ingredients:

• Boneless fish fillets
• Iodized salt
• Eggs (beaten)
• Bread crumbs
• Cooking oil for frying

Cooking procedures:

• Marinate fish fillets with iodized salt and refrigerate for 15 minutes.
• Roll the fillets in eggs (beaten with iodized salt) and coat with bread crumbs. Refrigerate for 10 minutes.
• In a frying pan, heat Cooking Oil on medium heat for 3 minutes and fry the fish fillets until golden.
• Serve with mayonnaise-vinegar sauce, tomato catsup or any dip you have in mind. I preferred the first one.

Notes:

• There are variety of fish you can use like Blue Marlin, Tanigue and Labahita.
  
• High heat and prolonged cooking will dry up the fillets.
  
• You can buy ready-to-cook fish fillets or buy fish and fillet it at home. How to fillet a fish?
  

Rellenong Bangus Recipe

Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Cooking procedures:

Scale and remove the intestines of the bangus. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. Marinate the head and skin in lemon juice, soy sauce and pepper. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Add salt and pepper to taste. Add a beaten egg to the sauté and mix well. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Fry in oil until golden brown. Slice slightly diagonal (1 1/2 inch thick) and serve. Serve with banana/tomato catsup plus some veggies for garnishing.