Cream Dory Fingers in Asian Sauce

By á-42841

Every kid who watched Nemo knows Dory, the cute blue fish with yellow fins who has a short-term memory. This cream dory is different because aside from being true to it's name, this milky-white-flesh-fish meat which is actually creamy-like in texture is rich with potassium and protein and is a good source of omega - 3. There are different types of Dory fish, the popular ones are the John Dory fish, Mirror Dory and the Pangasius variant. Our table's favorite fare is the Pangasius Dory for it is widely available in local supermarkets. You can have this fish - filleted, breaded, fried called fingers with chips on the side, nugget - an alternative to chicken nugget, herb-crusted and baked or steamed with veggies. This one that I have here is a version of fried fish fingers with Asian sauce, also known as Korean Sauce for it is actually a sauce of Bland-fried chicken with rich soy-sesame-garlic-sweet-salty sauce poured over the chicken or made as dip. Here, I made it with the same secret sauce well-loved by my family and close friends and now a sauce or dip for the Cream Dory Fish.

Ingredients

• For the Fish Fingers:
• 1 pack of 1 K Pangasius Cream Dory
• 2 T vinegar or lemon juice
• salt and pepper
• cornstarch
• canola oil for frying
• For the Asian Sauce:
• half cup sugar
• half cup soy sauce
• half cup vinegar or kalamansi (local green lemon) juice
• 2 T sesame oil
• 2 T minced garlic (almost pasty)
• 2 T ketchup (optional)
• 1 or 2 T hot sauce *tabasco* (optional)
• mix all the ingredients. No need to cook. Serve as a dip for the Cream Dory fish.

Details

Preparation time 15mins
Cooking time 40mins
Adapted from pinterest.com

Preparation

Step 1

For the Fish Fingers:

1. You can have it thawed then marinate in lemon juice or vinegar with a dash of pepper and little amount of salt or straight from the freezer and rubbed with salt,pepper and lemon juice.

2. Dredge in cornstarch or flour, 1 T of cornstarch = 2 T of flour. I prefer cornstarch for it's crunchier, crispier texture upon frying.

3. Fry in pre-heated pan with canola oil. Fry til golden brown then get rid of oil from frying by placing it in a paper towel-lined serving plate.

4. Set aside and serve with the Asian sauce.