How to cook Cream Dory in Chili and Garlic Sauce
- 2 pounds cream dory (or any firm, white-fleshed fish) fillets, cut into serving size pieces
- Salt, to taste
- 3 to 4 cups cooking oil for seep frying
- For Chili and Garlic Sauce:
- 1 whole bulb garlic, crushed, peeled and chopped
- 3 finger chilies, Thinly sliced (I removed the seeds but you can don’t do it - if you want a spicier sauce.)
- 2 to 3 tablespoons patis (fish sauce)
- 2 to 3 tablespoons brown sugar
- Score the flesh on one side by making slashes about a quarter of an inch deep. Score in two directions so that you have diamond patterns on the fish flesh. It isn’t just to make them look pretty - scoring them this way helps make them really crisp on the surface but still able to catch a lot of the sauce.
- Lightly sprinkle the fish with salt. (Don’t overdo it because the sauce contains fish sauce which is also salty.)
- In deep fryer or in a high-side saucepan on medium-high heat bring the oil up to a temperature of 350°F to 375°F (180°C to 190°C). Check your temperature with a candy thermometer or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds.
- Deep fry the fish in batches until lightly browned and crisp.
- When the fish are nicely browned and crisp, drain them on paper towels then arrange on a serving platter.
- Pour off the oil until only about 2 tablespoons remain. Over medium heat, fry the garlic and chills just until fragrant, about a minute.
- Pour in the fish sauce and add the sugar, stirring constantly.
- As soon as the sauce thickens and the sugar is dissolved, turn off the heat.
- Pour the sauce over the fish and serve at once.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
The Cream Dory in Chili and Garlic Sauce recipe easy to cook and so good!
This recipe for Cream Dory in Chili and Garlic Sauce serves/makes: 4 servings
The Cream Dory in Chili and Garlic Sauce recipe is adopted from The Philippine Cookbook.
Main Ingredient: Various Fish
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Preparation Method: Deep Fried
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