Saturday, September 20, 2008

Baked Fish Fillet with Kesong Puti (Native Philippine White Cheese)

Here's a tried-and-tested fish fillet recipe I got from the Good Housekeeping (Philippines) Cookbook, Volume 4. Cooked this to commemorate Valentine's Day 2008 with the boyfriend..and even though he wasn't here, my officemates loved it. Must have been the cheese. Glad to use kesong puti on this dish, I normally just slather it in my hot pan de sal.

The original recipe called for snapper fillets, but I just used creamy dory since it seems so common in the grocery these days. No problem with that.

You will need:

1/2 kilo fish fillet, trimmed and sliced into four
100 grans kesong puti
1/4 cup breadcrumbs
1/4 cup olive oil
2 tbsps. oil
2 large tomatoes, sliced
1 small zucchini, thinly sliced

For the Wasabi Cream topping:

1/4 cup wasabi powder
1/4 cup water
1 cup cream 2 tsps. honey

How to Do:

Place fish fillet on a tray and season with pepper. Put kesong puti on top and sprinkle with breadcrumbs. Bake for 15 minutes in a preheated 530F oven.

Prepare vegetables. In a pan, saute sliced tomatoes and zucchini. Season with salt and pepper. Set aside.

Make the wasabi cream by dissolving wasabi powder in water. Add cream and honey. Cook over low heat for 10 minutes.

Serve fish with wasabi cream on top and vegetables on the side.

Rating: simple pero effect! :)