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Thursday, September 1, 2016

Crispy Milkfish Fillet with Mango Salsa



For Crispy Milkfish Fillet

Ingredients:
1 pack Sarangani Bay Prime Bangus Fillet (500 grams)
1 pack Crispy Fry

Procedure:
1. Defrost bangus back fillets and slice into fingers or sticks. Include the skin if desired, but it can also be removed.
2. Dredge fish fingers in Crispy Fry.
3. Fry until crisp and golden brown.
4. Remove and set aside on paper towels to drain off excess oil.


For Mango Salsa

Ingredients:
3 ripe mangoes, diced
1 medium red bell pepper, chopped
½ cup chopped red onion (optional)
¼ cup packed fresh cilantro leaves, chopped
1 large lime, juiced (about ¼ cup lime juice)
salt to taste

Procedure:
In a serving bowl, combine the prepared mango, bell pepper, onion and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.




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