This is the other dish i prepared for dinner together with the Fried Lumpiang Togue. This morning, me and my wife went to the market to buy some Lapu-Lapu (Grouper), and also got some Bangus (Milkfish) and Tawilis (Sardinella). Two whole Lapu-Lapus were cooked into Steamed Soy Lapu-Lapu for lunch, while i had one deboned. I really wanted to cook Sweet & Sour Lapu Lapu for quite a while, and today, i just went for it.
One thing i usually do when cooking is i hardly measure the ingredients i put unless i'm following a recipe. If the dish, like this one, is something i read about or am familiar with i just use my imagination and keep on tasting it while i cook.
With my version of Sweet & Sour Lapu-Lapu Fillet, i seasoned the fillet in salt and pepper then lightly coated it with corn starch and left it for about 20 minutes. I then dipped them in beaten eggs then flour and deep fried them till GBD (Golden Brown and Delicious - as Alton Brown would say).
One thing i usually do when cooking is i hardly measure the ingredients i put unless i'm following a recipe. If the dish, like this one, is something i read about or am familiar with i just use my imagination and keep on tasting it while i cook.
With my version of Sweet & Sour Lapu-Lapu Fillet, i seasoned the fillet in salt and pepper then lightly coated it with corn starch and left it for about 20 minutes. I then dipped them in beaten eggs then flour and deep fried them till GBD (Golden Brown and Delicious - as Alton Brown would say).
For the sauce, in hot oil i added garlic, 1 red onion, slices of ginger, 1 bell pepper, some soy sauce, tomato sauce. After a minute or so, i some apple cider vinegar, water, carrots, tomatoes, pineapple tidbits, onion leeks and honey.
Everytime, i finish cooking, there's this feeling of anxiety when i call the family to eat. I always hope that they like what i prepared and waiting for a sign of approval is something i silently do. Well, eating a lot of it definitely is a sign apart from "Sarap ah!". :)
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