Binukadkad na Maya Maya, Sweet and Sour Style

Binukadkad na Maya Maya, Sweet and Sour Style
Binukadkad na Maya Maya, Sweet and Sour Style. One of the more popular fried fish served on most Filipino restaurants is the Binukadkad na Tilapia. The butterflied fried tilapia is fried with or without starch coating, served with a dipping sauce or salsa.

Binukadkad na Maya Maya

Today I tried to make a different approach to the binukadkad na isda fish dish. Instead of using tilapia I level it up using a beautiful red maya maya, and also instead of serving in a dipping sauce my Binukadkad na Maya Maya is served with a Sweet and Sour Sauce. The result is our very own innovative Binukadkad na Maya Maya, Sweet and Sour Style dish. Making the sweet and sour sauce is no different from the sweet and sour sauce of our Sweet and Sour Maya Maya, it is basically similar except perhaps of some variation of the ingredients. If you have your own sweet and sour recipe, go ahead use it.

Sweet and Sour Style Maya Maya

The only hard part is deep frying the fish, in the sense that i have to use a lot of cooking oil. For my Binukadkad na Maya Maya, Sweet and Sour Style I used an electric deep fryer. I have to literally fold curve the fish to fit into the fryer.

Here is the recipe of my Binukadkad na Maya Maya, Sweet and Sour Style.

Ingredients:

1 medium size maya-maya
1 small can sliced pineapple, cut into pieces, reserve syrup
2-3 thumb size ginger, skinned, cut into thin strips
1 medium size carrot, skinned, sliced thinly
1 small size red bell pepper, deseeded julienne
1 small size green bell pepper, deseeded julienne
1 medium size onion, peeled, sliced
1 small bunch kinchay, trimmed, chopped
1 small bunch spring onion, trimmed, sliced tingly
1 stalk celery, trimmed, sliced thinly
1/2 head garlic, peeled, chopped
2 cup tomato sauce
1/3 cup vinegar
1/2 cup sugar
cooking oil
salt

Cooking procedure:

Binukadkad na Maya Maya, Sweet and Sour Style - Cooking Procedure

Remove scales, gills and innards of the fish and wash fish thoroughly, Butterfly cut the fish by partially slit cutting the fish meat of the bone, similar to filleting, starting from the tail to the head leaving the fillet still intact. Season inside and out with salt. Deep fry the fish in a large frying pan, making sure that the filleted fish meat maintain a butterflied form, until golden brown and crispy, Drain on paper towels. Keep aside. In a wok suttee garlic and ginger for 1 to 2 minutes. Add in the onions, half of the kinchay, bell pepper, celery and carrot, stir cook for 1 to 2 minutes. Remove from the wok and keep aside. On same wok add in the vinegar, pineapple and syrup, tomato sauce and sugar, cook for 2 to 3 minutes

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