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Easy cream dory fish recipe

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Easy cream dory fish recipe

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
Garlic clove Cream Dip:
  • 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

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