Fried Fish with Pinoy Mango Avocado Salsa

Fried Fish with Pinoy Mango Avocado Salsa
Fried Fish with Pinoy Mango Avocado Salsa, I bought a very fresh fish from the Fish Cooperative Market this morning. The fish is called yellow fin bream which is a common fish on this side of Australia. I just fried it using a lot of oil just enough that the skin is crisp but the meat is still succulent and not dry. I paired the fried fish with a salsa made up of mango, avocado, tomato and some onion with a dash of fish sauce. The salsa was so perfect with the fish. Mango is in season now on this part of Australia however they are still quite expensive at AU$2.50 apiece. Never the less it was worth a meal, I just love fresh fish. Here is the recipe on how I made my Fried Fish with Pinoy Mango Avocado Salsa.

Fried Yello Fin Bream

Ingredients:


Mango and Avocado

1 medium size yellow fin bream fish, or any similar fish.
1 small size half ripe mango, peeled, de-seeded, diced
1 small size avocado, peeled, de-seeded, diced
1 medium size tomato, diced
1 small size onion, diced
fish sauce
salt and pepper
cooking oil

Cooking procedure:

To make the salsa, in a big bowl mix the diced mango, avocado, tomato and onion. Drizzle with fish sauce to taste and toss until evenly mixed. Keep chilled in the refrigerator until ready to serve.

To clean and fry the fish, remove scales, clean and remove gills and innards of the fish. Wash thoroughly rinse and drain. Make a couple of diagonal slit on each side of the fish. Dash and rub including cavities with salt and pepper to taste. Heat generous amount of oil in a frying pan, when it starts to smoke fry the fish for about 3 to 5 minutes each side. The fish should be crisp on the skin and succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers.

To serve, arrange the fish on a big platter. Place on the side the now chilled mango avocado salsa and serve.

Comments

  1. UnknownOctober 24, 2010 at 4:04 AM

    wow!ang sarap naman kuya!nagutom tuloy ako!ihahanda koyan bukas!its me,jayneh

    ReplyDelete
  2. ut-manOctober 24, 2010 at 12:17 PM

    Hi jayneh,
    Heheehe, masrap nga talaga yan kahit anong pritong isda...

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more