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Last week was a particularly challenging week for me. The floods brought about by the freaky Southwest monsoon rains kept me and my husband Raff away from home for four straight days and, finally, when we were already able to get home last Friday, I had to deal with a freezer full of fish and seafoods that were subjected to two days of power outage. Since there was already electricity by the time we got home Friday morning and the food in the freezer had gone back to their frozen state, I had to subject the "suspect" fish and seafoods to the Look-Smell-Touch test to determine which needed throwing away and which were still good to go.
My pack of cream dory fillet was one of the stuff that I managed to salvage, but I had to deal with it fast. So I cooked it into crispy fish fillet and served it with homemade wasabi mayonnaise. It's a relatively easy dish to cook. Just F-E-B (dredge in Flour, dip in Egg and coat with Breadcrumbs) and fry to a crisp. Instead of the usual tartar sauce or plain mayonnaise, I thought I'd give it a dip with a bit of kick, and since I love Japanese food and I had wasabi powder in my pantry, I decided to make wasabi mayo, which is also easy to make but gives a bit of a gourmet appeal to food.
Here's how to prepare the dish:
CRISPY CREAM DORY FILLET WITH WASABI MAYO
Crispy Cream Dory Fillet with Wasabi Mayo
The wasabi mayo:
Ingredients
2 tbsps. wasabi powder
1 to 1-1/2 tbsps. water
1/2 cup light mayonnaise
Procedure
1.Dissolve wasabi powder in the water to make wasabi paste.
2.Mix wasabi paste into the light mayonnaise.
3.Refrigerate for at least 30 minutes.
4.Serve with crispy fish fillet.
The fish:
Ingredients
2 pcs. cream dory fillets, thawed
salt and white pepper to taste
all purpose flour for dredging
1 egg, beaten
panko (Japanese breadcrumbs)
1 tsp. dried basil leaves
oil for deep-frying
Procedure
1.Cut fish fillets into small serving pieces. Season with salt and white pepper.
2.Dredge fish with flour, then dip in beaten egg, making sure the fish is fully dipped in the egg.
3.Mix dried basil leaves into the Japanese breadcrumbs, and coat the fish in the mixture.
4.Deep-fry in hot oil until golden brown. Remove and drain off excess oil on paper towel.
5.Serve with wasabi mayo on the side.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.
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