It’s very tasty, especially when the fish is cooked well; and the balance of flavors is there – something that I learned from trial and error cooking method. I've wasted my share of food with my cooking expeditions. (Not proud of it! Just sharing!) Fear not, though! I have learned the right combo of the salty-sweet-tangy feel for this recipe. Well, for my palate, at least, that is.
I used the trout for this dish; not because I know it will match the recipe but simply because I didn’t want to just eat the trout fried.
Surprisingly, this fish goes very well with the bistek marinade. I tried tanigue (Spanish mackerel) with this dish, too. But, I prefer the trout better.
Well, then. Here’s my recipe.
-Freshly ground black peppers, to season
-Salt, to season
-Garlic, 5-7 cloves, crushed and chopped
-Soy sauce, ¼ cup
-Water, 3-4 tbsp
-Sugar, 1 ½ tsp
-Lemon juice, ½ of the whole lemon
-Onion, 1 whole cut into rings
-Cooking oil, 2-3 tbsp
1. Season the fish with black peppers and salt.
2. Marinate for at least 10 minutes.
3. Put oil in a heated pan.
4. Fry the fish in the pan for about 3-4 minutes under medium heat.
5. Lower the heat and cook the other side for 2-3 minutes.
6. Let it rest.
7. Meanwhile, put the heat back to medium and sauté the garlic in the same pan.
8. When the garlic turns golden, put in 2/3 of the onions. Stir well.
9. When the onions soften, lower the heat.
10. Put in the soy sauce and water.
11. When the dish boils, add in the sugar and the lemon.
12. Simmer for 5 minutes.
13. Add the fish and the rest of the onions.
14. Lightly stir.
15. Adjust the acidity and sweetness according to your liking.
16. Turn of the heat.
17. Let the dish rest in a plate (not in the pan to avoid overcooking).
Serve with hot rice! Enjoy!!