It’s Sunday — Daddy’s turn to cook day. We had grilled catfish and tilapia. As usual, they were seasoned very simply with salt and, to enhance the smoky flavor, two good dipping sauces. You can serve your grilled fish with the usual soy sauce, kalamansi juice and chilies, or you can try this lemon garlic dipping sauce.
Why simply salt the fish? Because it’s easy. We do like to ad herbs and spices too but nothing too strong so as not to overpower the delicate flavor of the fish. And definitely no barbecue sauce with sugar in it. Sugar burns fast and when it coats the fish, the likelihood is too high that the exterior of the fish will get burned before the innermost part gets cooked through. We don’t baste the fish with anything oil-based either because that’s another sure way of burnt-outside-but-raw-inside result.
So, we just salted the fish and served them with dipping sauces.
The best way to make this lemon garlic dipping sauce is to mix everything in a jar with a screw-type cap. Just put everything in and shake, shake, shake. And the sliced scallions aren’t just for visual appeal.
Place all the ingredients in a jar. Cover the jar tightly and shake until the sugar is completely dissolved.
Pour the mixture into a small bowl and top with finely sliced scallions. Serve with the grilled fish.
Actually, we ended up spooning the sauce over the fish. That was how I discovered that if you get a few pieces of onion leaves with every bite of fish, they make all the difference.