Saturday, 13 April 2013

Daing na Isda

We have a few packs (my husband hoarded 4 packs!) of sutji fillet in the freezer that I've been wanting to make use of for the longest time but I don't like it's taste. My husband one day came up with a bright idea of turning it into a daing na isda.  And so I did and it turned out well.  

If you plan to add chili, you have to put many otherwise, it won't be fiery hot as you like it to be.  Check our  daing collections for more recipes.


Ingredients :

White Fish Fillet - 9 to 12 slices
Vegetable oil for frying

Marinade : 
White vinegar - 1 c
Apple Cider Vinegar - 1/2 c
Low Sodium Salt - 2 tsp or to taste (it should be salty)
Garlic, minced - 15 cloves
Garlic Powder - 2 tsp
Black pepper powder - 2 tsp
Red chilli, chopped - 7 pcs or as desired

1. Mix all the ingredients for the marinade and marinade the fish in it for at least 12 hours before cooking.

How to cook Daing na Isda

2.  Drain fish and set aside.

3.  Heat oil and shallow fry fish in it until each sides turned brow. 

another option is to bake the fish.  Grease a baking dish the arrange the fish in it.  Place it in an oven and bake it at 200 degrees Celsius for at least 10 minutes or until the fish turned brown.


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