Failure To Lunch

Cream dory ( Pangasius ) has quickly become a favorite ingredient of mine - I first discovered it a few years ago in the now-defunct Makro, and it has since lent itself well to a variety of recipes, from fish and chips to Hap Chan-style steamed fish in garlic sauce. I whip this quick dish up when I have a hankering for something kinamatisan : season cream dory fillets with salt and pepper; steam until cooked (10 minutes or less). In a frying pan, saute garlic, onions, and lots of tomatoes. Season well, and spoon over the steamed fillets.

Anything beef can do, fish can do better. Well, not really. But this is a fishy alternative to Tagalog bistek , and prepared in almost exactly the same manner. Marinate some blue marlin steaks in soy sauce, kalamansi , and freshly ground pepper. Slice up some onion rings, fry in oil and set aside. Heat up some butter in the same pan, introduce the fish steaks sans the marinade, and cook until done. Remove the steaks from the fire, and return the marinade into the pan, cooking until slightly thickened. Pour the resulting sauce over the fish, and top with the onion rings. Move over bistek, istek has arrived.

When I was in the third grade many moons ago, we learned that fish and rice is to Filipinos as bread and butter is to Americans. The modern day translation (mutation?) of these traditional diets would be spaghetti and fried chicken (PHL)/burgers and fries (US) - and if I had more than but a small voice, I would let there be fish, frosferity, and love for all mankind. Our fine finned friends are not only good for us, but are available in such variety beyond the wildest imagination of any pig, cow, or fowl. One of the more familiar species in the Philippines is Chanos chanos , otherwise known as the milkfish or bangus . While I love bangus in all its many shapes and manners of preparation, this particular recipe lends a little bit of class to the humble fish that Filipinos know and love the most. Chop up a head of garlic and fry in oil until golden and crispy - drain off oil (I use a sieve) and let dry on paper towels. Deep fry a deboned daing na bangus (milkfish marinated in

I can't believe that it's been more than a year since the last entry - guess I let stuff get in the way! But I've built up quite a stock of photos and food adventures over the last several months, which should make up for lost time. Vamos a comer!