That day I cooked fried tanigue (Spanish mackerel) with wasabi mayo, I made a second dish that I forgot to write about. This is it.
The objective was to make plain fried fish exciting. So, after the fish steaks were fried, I arranged them on a dish with sliced tomatoes and salted eggs. I smothered the fish steaks with homemade pesto and sprinkled everything with chopped parsley. A very simple dish, really, but the specks of green, the bright red of the tomatoes and the contrast with the white and yellow of the salted eggs transformed it into a feast for the senses.
There really is no recipe to go with this post BUT below is a list of related articles to help you re-create this dish with ease and panache:
What’s the difference between fish steak and fish fillet? There is a visual guide for optimal understanding so you’ll know exactly what to which is best for specific recipes.
How to prevent fish from sticking to the pan during frying: despite the title, this is really Fish Frying 101 that includes everything you need to know about frying fish from wiping the fish dry to the different smoking points of cooking oil to cooking time.
No, frying fish is not the same as frying SPAM or why frying fish is both science and art is something I wrote in response to a reader’s comment who obviously felt that posts like how to fry fish has a dumbing effect on readers.
Pesto-style salad dressing. Seriously good stuff. So versatile. Keep a jar in the fridge and use as a dip, as pasta sauce, for salads and, yes, for smothering over cooking cooked fish, meat or chicken.
Pinoy pesto. My first attempt at making pesto. Because pine nuts are not easy to find in the Philippines, I substituted pili nuts with truly amazing results. I never went back to store-bought pesto after this.