Fish Fillets on Creamy White Sauce

In the mood for a fish dish? Here's the recipe for those who love eating fish. I used cream dory fillets in this dish but you can pick any kind of fish fillets to cook according to your preference.

Ingredients:
1/2 kilo cream dory fillets, cut into bite size pieces
1/4 cup lemon juice
200g sliced button mushrooms (optional)
1 1/2 cup non-fat milk
1/4 cup cornstarch dissolved in 1 cup water
100g butter (stick)
salt and pepper to taste
spring onions for garnish
fried garlic bits for garnish

Procedures;

Step 1:
1. Season dory fillets with salt, pepper and lemon juice. Set aside.
2. Fry fish fillets until golden brown. Drain on paper towel and set aside.

Step 2:
In a bowl, pour milk and cornstarch dissolved in water and stir. Set aside.

Step 3:
1. In a pan, heat oil and melt butter then saute onion until soft.
2. Add mushrooms then stir-fry until light brown.
3. Pour milk mixture and bring to boil. Season according to taste.
4. Simmer until the sauce begins to thicken. Continue stirring.
5. Arrange fish in a serving plate. Pour over the sauce and garnish with spring onions and fried garlic bits.
6. Serve hot.

Grilled Eggplant Salad (Ensaladang Inihaw na Talong)

The Grilled Eggplant Salad is an appetizer dish best paired with grilled or seared meat. It can be served as a viand with plain rice.

Ingredients:

4 medium eggplants
1 medium red onion, chopped
2 medium tomatoes, chopped
1/4 cup garlic bits, fried
1 pc. salted egg, chopped
1/3 cup mayonnaise (optional)

Procedure:

1. Grill eggplants until soft and charred. Peel the skin carefully and flatten the flesh using the back of fork.

2. Assemble the rest of chopped ingredients over the  eggplant in order: tomatoes, red onions, salted egg and mayonnaise and top with fried garlic bits.

3. Serve.

Note: If you hate the taste of mayonnaise on salad, you can omit it and use Greek yogurt instead.

Cream Dory Ceviche (Kinilaw na Cream Dory)

Ingredients:
1 kilo pangasius fillet (cream dory), cut into bite size pieces
2 cups vinegar (or more to keep fish properly soaked)
1 thumb-size ginger, peeled and finely chopped
1 medium red onion, finely chopped
2 tbsp. chopped spring onions
2 tbsp. lemon or calamansi juice
2 tbsp. sugar
a dash of salt and ground black pepper

Procedure:
1. Pour vinegar on a bowl of cleaned raw fish, toss generously to make sure it is properly soaked in vinegar. Cover the bowl with plastic film wrap and let it stand for 1 hour.
2. Prepare chopped ingredients for garnish/ kinilaw mix.
3. After an hour, strain soaked fish and discard used vinegar.  Transfer fish on a mixing bowl and add the chopped ingredients. Mix well and pour in lemon or calamansi juice. Season with sugar, salt and pepper.
4. Chill and serve.