I haven't cooked Espada fish back home, but I remember tried eating one. Espada is always available in the wet market and is also one of the cheapest fish sold here. I bought one piece, about 750 grams and decided to fry it to match the Okra Eio bought the other day. The fish vendor cleaned it for me, so i just have to wash it thoroughly before frying.
For frying the espada fish, I used:
1/2 cup cooking oil
a teaspoon of salt
ground black pepper
Rub the salt inside cavity and on the fish, sprinkle some ground black pepper, heat the oil in a frying pan over high-heat, and fry the fish just until golden brown.
For the steamed Okra:
Wash the Okra and place it on a pan and add 1/4 cup of water, over low-heat cover the pan and cook for 3-5 minutes.
Serve with kalamansi and Bagoong fish.