Rebound Fish Dishes- Diced Tilapia and Fried Asuhos Fillet

After being disheartened by my ugly sole dish, I wanted redemption in the kitchen. So I turned to making the fried fish with the Asian Dipping Sauce.

You can use fish with white meat that would turn golden brown when fried.  Here are two versions of the dish with Tilapia and Asuhos Fillet.

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Diced Tilapia with Asian Dipping Sauce

2 pieces of Tilapia Fillet, diced into 1 inch cubes
salt and pepper to taste
flour, as needed
1 egg, beaten lightly
1/4 cup cooking oil

Drain the fish and season with salt and pepper.  Place the diced tilapia onto the bowl of lightly beaten egg and then roll in a bowl of flour until the diced pieces are fully coated. Fry in hot oil. Once it turns lightly golden, take the fish out and drain excess oil by placing the diced fish in a paper towel- covered plate. Serve with the Asian Dipping sauce.

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Fried Asuhos Fillet

12 pcs. asuhos fillet
salt and pepper to taste
flour, as needed
1 egg, beaten lightly

1/4 cup cooking oil

Drain the fish and season with salt and pepper.  Dip each asuhos fillet in the bowl of lightly beaten egg and then roll in a bed of flour until the fillet pieces are fully coated. Fry in hot oil. Once it turns lightly golden, take the fish out and drain excess oil by placing the diced fish in a paper towel- covered plate. Serve with the Asian Dipping sauce.

 

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 Asian Dipping Sauce

1 Ginger, about2 fingers long, finely diced
1 bunch fresh coriander leaves, finely sliced
3 tbsp. vegetable oil
1/2 cup soy sauce
1 tbsp Sesame Oil
1 fresh lemon, optional

Heat the oil and when it starts to smoke, place the ginger and fry it until it darkens. Add in the soy sauce. It will froth a little. Add the sesame oil and stir to decrease the bubbling. Add the coriander and let its aroma and flavor mix into the dip by heating it for about 30 seconds. Take the pan out of the heat. Serve with fried fish and fresh lemon.