I first had a sample of this delicious fish recipe during a visit to one of my friends where we ate it for merienda. MERIENDA! Haha. It was a peculiar merienda, alright, but downright piquant, too.
Asked the dear friend how to make it and I was pleased at how easy it was! Made the dish a few days later and how the husband liked it. This is perfect for those who have kids or husbands like mine who are not exactly into fish. It doesn’t have that characteristic fishy flavor, probably because Creamdory is one of those rare fishes (like tuna) that have a very light and subtle fish flavor and odor.
Ingredients:
A bag of frozen Creamdory fillet, thawed and sliced in bite-size pieces (a bag in groceries contains 1 piece of Creamdory)
3 medium calamansi
Salt and pepper to taste
About 4 tablespoons tomato sauce
2 green chili, sliced diagonally
1 red bell pepper, cubed and seeds removed
1 small onion, sliced
1 clove garlic, chopped
Water for simmering
Oil for frying
Directions:
1. Marinade Creamdory in calamansi to remove any odor and langsa for about 15-20 minutes.
2. Fry the Creamdory in oil until slightly brown.Set aside.
3. Saute onion, garlic and bell pepper.
4. Add in Creamdory, followed by the tomato sauce and some water (only a little). Add salt and pepper to taste. Simmer for about 3-5 minutes.
5. Add the green chili and mix carefully to prevent Creamdory from breaking up, for less than a minute.
6. Serve hot with rice or by itself as beer match!
*Serves 3-4 persons.
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