It’s the season of many Christmas get-togethers and when there is a potluck party, this is the dish I usually bring (at least this year): Pan-fried Oriental Fish. (I swear it looks better after it’s freshly cooked, and probably in a smaller plate.)
I found this recipe after doing a Yummy magazine story, where the subject, a restaurant owner, prepared this dish he got from his fish supplier. The recipe is so easy (and yummy indeed) that I made it the following day. Everyone at home loved it! My mom who usually just sticks to straightforward fried fish, grilled, steamed, sinigang (cooked in a broth made of tamarind), paksiw (cooked in a broth made of vinegar) or escabeche(seared and mixed with a vinegar-based sauce), has also added this to her culinary repertoire when it comes to fish. The fish comes out light with a hint of sweet, sesame flavor.
You can click on this Yummy link for the recipe (and a better looking photo, hee) or find it below:
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup sesame oil
4 tablespoons packed brown sugar
2 teaspoons minced garlic
2 tablespoons minced green onion
4 tablespoons sesame seeds (when I don’t have sesame seeds I do without it and it still tastes good…just minus the light crunch of the seeds)
8 pieces (about 660 grams) medium tilapia fillet or any white fish like cream dory (which is what I often use; I’ve also tried blue marlin but it didn’t come out as light, I think the cut was too thick)
1 Make the marinade: Combine and stir together the olive oil, soy sauce, sesame oil, brown sugar, garlic, and green onion. Set aside.
2 Toast sesame seeds on a dry sauté pan over medium heat until brown.
3 Mix toasted sesame seeds with marinade. Set aside.
4 Lay fillets in a pan. Pour marinade over fillets. Cover and refrigerate until needed.
5 To cook the fish, heat a frying pan with about 1 tablespoon of corn or canola oil. Place fillet on the pan and cook one side for about 2 to 3 minutes. Flip it over using a spatula. Generously baste each side of the fish with the marinade. (I’ve tried just frying the fish without basting it, but the basting process makes the fish more flavorful and keeps the juices in.)