Can you feel the Christmas spirit?! Because I can!
Hola chicos y chicas! There are only 53 days left till we celebrate the 2000++ human birthday of Jesus Christ. I wonder if He throws a Christmas party in Heaven on the 25th of December in our time and exchange gifts with the Heavenly Father, Holy Spirit, the angels, and Christians residing there. Hmmm. Guess I’ll find out when I get there!
Anyway, I just want to post this dish which I made Saturday last week. If you’re the type of person who can’t cook to save your life but you have to or you want to give cooking a try, this is the dish to make! It’s easy, delicious, satisfying, and appealing to all palate types.
I’ll divide the cooking process into 3 simple steps: Seasoning, Frying, and Saucing (i.e., making the sauce)
Maggi Magic Sarap
dried basil leaves
- Before seasoning your dory, make sure they’re DRY. Pat them with paper towels if they’re wet.
- I followed this recipe from Bubbly Blabber & used the ingredients mentioned, which are: Maggi Magic Sarap (it’s a seasoning pouch available in sari-sari stores and local Filipino markets and grocery stores), salt, white pepper powder, and dried basil leaves (McCormick). In seasoning your dory fillet, I did not have any specific measurements. Just place the salt, Maggi, white pepper, and basil on one palm and use it to coat the dory. In Tagalog, we call it tantsa. Tantsa-tantsa lang yan, hindi naman ‘to baking. 🙂
- Once you’ve seasoned your fish, put flour (again, on tantsa mode) on a separate plate. Even the flour on the plate. Then roll your dory in the flour, covering all sides. Brush off excess flour. “Pagpagin” mo yung dory. 😀
On a frying pan, place a large chunk of butter or margarine and let it melt. Once the butter’s melted, fry your fish! Turn it every 1-2 minutes to avoid burning, since it cooks pretty easily. I like mine a little bit brown and toasted on the outside, so I let the fish cook for 5-6 minutes.
The first time I made the sauce, it was a disaster. I put way too much lemon zest! On the same pan you used to fry the fish, melt another large chunk of butter, larger than the first chunk. Once it’s melted, add 1 tsp lemon zest, or to taste. But definitely not more than 1 lemon, not even 1/4 of it! Believe me, I tried. Stir the sauce and pour it on the dory.
So there you have it! It’s pretty easy, right? Spoon warm rice onto your plate and serve the dory as an ulam (viand).