Cream Dory Fingers
by Chubby Tarsier
Cream dory is really a relative from the hito and also the kanduli. But whereas the kanduli is silver, the cream dory is silver and black. What sets a Cream Dory fish in addition to the ranks of tilapia or bangus is it includes a mild taste and soft, smooth and almost melt-in-your-mouth texture (if prepared perfect).
- 1 pack frozen cream dory fish fillets
- 2 tablespoons of chopped celery or tulsi leaves
- 2 tablespoons of kalamansi juice
- 3/4 cup soy sauce
- 1 teaspoon pepper
- 1 egg
- 1 cup Japanese bread crumbs
- oil
- 3 tablespoons of mayonnaise
- 3 tablespoons of all-purpose cream
- 1 tablespoons of chopped tulsi leaves
- 3 segments garlic clove (chopped)
- 1 tablespoons of sugar
- pepper and salt to taste
1 Wash the frozen fillets in flowing water. Pat dry.
2 Prepare the marinade. Mix the kalamansi juice, soy sauce, chopped celery or tulsi leaves together add pepper to taste.
3 Slice the fillets into 1 " thick and marinate within the mixture.
4 Prepare the pan within the stove, pour enough oil for pan frying.
5 Dip the fillets in to the slightly beaten egg. Drench in flour.
6 Fry in batches turning out to be each side when a while. Drain in sponges. Put aside
7 Serve using the garlic clove cream dip