Monday, April 13, 2009

Fried Espada Fish and Steamed Okra with Bagoong Isda

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. 

Skye loved the Okra dipped in bagoong isda and kalamansi sauce on her first try, and immediately saved some pieces of okra on her plate. Snowe likes the fried fish with vinegar and patis, she finished her food on her own! Yay, for Snowe! 

Easter Eggs