Saturday, June 18, 2005

Adobong blue marlin in creamy sauce

In a recent gathering, I made blue marlin a la pobre which consisted of the fish fillets being pan-fried in butter then topped with lots of garlic bits.... if you ask me, a good way to serve food to your guests when you are pressed for time. A chef once told me there's no use really drowning meats and seafood in gravies and sauces because this takes away their natural flavors.

But I still had blue marlin fillets left and so tried a blue marlin in creamy sauce recipe from The Best of Food Magazine. I revised this a little because I added left-over sour cream from a salad I made which further improved the quality of the sauce. Here goes:

Slice your blue marlin into cubes then saute in garlic and ginger for about two minutes.

Working quickly,mix vinegar, soy sauce and water as you would in adobo and top with a dash of sugar. Add this mixture to pan-fried fish and simmer for 1 minute.

Add sour cream until sauce is thickened and thoroughly cooked. In the absence of sour cream, mix corn starch with hot water.

Serve the creamy fish cubes and top with green onions, if desired.