INGREDIENTS:
- 1 large lapu lapu, sliced
- 1 large carrot, sliced
- 1/2 medium onion, julienned
- 1/2 red, green, and yellow bell peppers, julienned
- 1 1/2 lbs prawns
- 1 can baby corn
- 1 can quail eggs
- 5 cloves garlic, minced
- 1/4 cup garlic, minced
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 cup water
- 2 tbsp patis (fish sauce)
- 1 1/2 tsp chili flakes
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- flour and calamansi for the fish
INSTRUCTIONS:
- Squeeze calamansi on the prepared and sliced lapu lapu. Make small slits on both sides of the fish to prevent it from curling while being fried.
- Coat both sides of the fish with flour, and fry at a medium high heat.
- Fry until golden brown, and then set aside on a plate lined with paper towel to absorb excess oil.
- On separate pan, caramelize julienned onions, and then add the minced garlic and ginger.
- Add carrots,baby corn, water, soy sauce, patis, and vinegar. Allow to simmer until vinegar boils gently.
- Add bell peppers, salt, pepper, and chilli flakes.
- Carefully add diluted cornstarch, mixing consistently but gently.
- Add prawns, and then turn off the heat. The residual heat from the pan is enough to cook the shrimp.
- Add the quail eggs.
- Allow eggs and prawns to cook, being careful not to overcook them.
- Transfer fried fish on a serving platter, and then top with the sauce.
Source: Kusina 101
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