While I do occasionally crave for the simplicity and rusticity of plain fried fish, I’m not one to find comfort nor satisfaction in having it served the same way every time. Sure, I like the vinegar and patis dipping sauce with a couple of bird’s eye chilies crushed directly into the mixture, but… you know, I like variety.
When Speedy came home with about a third of a large tanigue, I cut the fish into steaks (see the difference between fish steak and fish fillet). I seasoned the steaks with the basic salt and pepper combo then I fried them. But since I had six fish steaks, I served three with wasabi mayo and the other three with… well, that’s the next post. I’ll stick with fried fish with wasabi mayo for now.
The fish was fried in a mixture of palm oil and sesame seed oil. It’s amazing how much depth sesame seed oil adds to food. The smell is fantastic; the flavor is even better.
Wasabi mayo is just mayonnaise mixed with wasabi paste. They’re great together just like that. But to give the sauce a kick, I added rice vinegar. Not much. Just enough to thin out the sauce and make it pourable. Rice vinegar is mild and a bit sweet so, if you prefer something more tart, use lemon, lime or kalamansi juice. That should add punch to the kick.
Fried tanigue (Spanish mackerel) with wasabi mayo
- Pat the fish steaks dry with kitchen paper. Sprinkle with salt and pepper.
- Heat the cooking oil and sesame oil together. Pan fry the fish steaks over high heat, about three minutes per side (it's a crime to overcook fish, seriously).
- While the fish are frying, mix together the mayonnaise, wasabi paste, parsley and enough rice vinegar to make the mixture just pourable. Taste and add salt, if needed.
- To serve, drizzle the sauce over the fish. For added texture and flavor, top with toasted seaweeds (available in the grocery) and sesame seeds.
Coming up: Fried fish with pesto and a whole new way to enjoy salted egg and tomato salad.