We brought this to last Saturday’s pot luck dinner with our friends. One of them had told me earlier in the day that she was preparing pork spare ribs and I thought that another meat dish would be too heavy. Hence, I decided on a seafood dish. I used maya-maya but I suppose any fleshy white fish will do for this recipe. I actually bought the fish whole. It weighed over a kilo. The head had been made into sinigang. Minus the head, the fillets would be about a kilo altogether.
This fish dish is a combination of two earlier recipes–fish fillets in kalamansi sauce and pork aloha.
Ingredients :
1 kilo of fish fillets (maya-maya, lapu-lapu or other firm white fleshy fish)
1-234 g. can of pineapple chunks or tidbits
1/2 c. of flour
16 pcs. of kalamansi or 2 lemons
sugar
1 tbsp. of tapioca starch
salt and pepper
1 tsp. of fineley chopped parsley
1 onion, chopped
1 c. of cooking oil
Cooking procedure :
Wash the fish and pat dry with paper towels. Season with salt and pepper.
Heat the cooking oil in a skillet until it starts to smoke. Dredge both sides of the fish fillets in flour and fry in the hot oil just until the edges start to brown. Turn once to cook both sides evenly. Drain on paper towels and arrange on a serving platter.
Drain the pineapple chunks or tidbits, reserving the syrup. Add water to the syrup to measure 1-1/2 cups (if you want more sauce, adjust the seasonings and add more tapioca starch). Squeeze the juice from the kalamansi or lemon and add to the water-syrup mixture. Add 1/2 tsp. of salt and sugar to taste. Add the tapioca starch and mix until dissolved.
Pour off the oil from the skillet until only about a tablespoonful remains. Reheat the oil. Saute the onion until soft. Pour in the syrup mixture and the drained pineapples. Cook, sitrring, until the sauce is thick and clear. Turn off the heat and add the parsley. Stir a few times before pouring over the fish fillets. Serve hot.
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