FISH FILLET WITH SOFRITO SAUCE

Who would have thought that sofrito is just "ginisa" in Filipino. Sofrito is a combination of this aromatic ingredients, including different kind of herbs and spices, sauteed in cooking oil. Honestly by just looking at it I was thinking of some sort of pizza sauce but with some chunks of tomatoes. I will not judge it though because it taste so good especially with fried foods.

What I used in this recipe is fillet of cream dory, but I guess it can be used in pork (if you love pork that much). I tried making this dish for my love's packed lunch at office and as what I heard, people there enjoyed it as well. This is a quick and easy dish that won't need a professional to do.

Ingredients:

For the fish

500 grams Cream Dory fillet

1 cup All Purpose Flour

1 large Egg

1 cup Water, cold

Japanese Breadcrumbs

Salt and Pepper to season

For the sauce

1 can (425 g) Diced Tomatoes

1/2 cup Red Onion, chopped

2 tsp Garlic, minced

1/4 cup Vegetable Oil

1/2 tsp McCormick Oregano Powder

1/2 tsp McCormick Ground Basil 

1/2 tsp McCormick Paprika Powder

1 tsp Iodized Salt

1/8 tsp Ground Black Pepper

2 tsp Refined Sugar

Procedure:

1. To make the batter, mix all purpose flour, egg and cold water in a mixing bowl. Mix until smooth in texture using a wire whisk.

2. Dip washed cream dory fillet in the batter, then to the Japanese breadcrumbs. Let it rest for about 2 to 3 minutes. (Do not forget, you should have a dry hand and a wet hand so that the batter and crumbs won't mess up sticking in. You don't want to coat your hands with breading than your food, right?)

3. Fry in a deep fat fryer or a frying pan until golden brown. Drain excess oil and set aside.

4. In another saucepan, heat oil up.

5. Saute garlic until fragrant. Add onion and saute until translucent.

6. Add in diced tomatoes. Simmer for 5 minutes to reduce acidity of the tomatoes.

7. Season with salt, sugar, pepper, oregano powder, basil and paprika. Mix thoroughly.

8. Boil for a minute or two. Remove from heat. Ready to serve.

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Note: Special thanks to Tonet for sharing this recipe to me :3