Fried Snapper Pinoy Bistek Style

Fried Snapper Pinoy Bistek Style
Fried Snapper Pinoy Bistek Style. I have cooked this similar dish using salmon fillets before. Check that post of Fried Salmon Pinoy Bistek Style. Cooking is definitely exactly the same.  Similar to the salmon recipe our Fried Snapper Pinoy Bistek Style was cooked perfectly. The pictures speaks for itself… a thousand words! Of course beside good photos the dish came out really great. It is yummy, very Pinoy.

Fried Snapper Pinoy Bistek Style Dish

It may seams intimidating to cook but it is really easy to cook. All it involves are 2 stages of cooking. First the snapper fillets has to be pan fried. The secret is to get the skin crisp fried then everything will fall in the right places. Just remember that the fish would not take long to fry. Over frying the fish makes the fish hard and dry. The onion for this recipe are fried separately. The bistek sauce is just basically a quick boil or simmer of the mixture of soy sauce and lemon juice.

Fried Snapper Pinoy Bistek Style Recipe

Here is the recipe of my Fried Snapper Pinoy Bistek Style. Try it.

Ingredients:

2 medium size salmon fillet, skin on
1/4 -1/3 cup light soy sauce
1/4 cup lemon juice
1 medium size onion, peeled, cut into rings
2-3 cloves garlic, peeled, crushed, chopped
1/2 tsp. cracked peppercorns
parsley
lemon slices
cooking oil

Cooking procedure:

Fried Snapper Pinoy Bistek Style - Cooking Procedure

Heat a generous amount of cooking oil in medium size pan, pan fry the snapper fillet, skin first for about 3 to 4 minute or until crisp at moderate heat, then continue to pan fry all the other side for 2 to 3 minutes each sides. Keep aside the fried snapper. Styr fry the onion rings until translucent, keep aside. Using the same pan stir fry the cracked peppercorns and garlic until fragrant, then add in the soy sauce and lemon juice. Let simmer for a couple of minutes at low heat. Now arrange the fried salmon and fried onion in a platter pour over the lemon juice and soy sauce mixture over the fish, garnish with parsley and lemon slices on the side. Serve with a lot of rice.

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