FISH SALAD

Evelyn's Kitchen By Evelyn S. BunoanBy Evelyn S. Bunoan
This recipe is one of my latest simple creations which you can try as a low-fat meal by itself or partnered with toasted pandesal or French bread. I recently served this fish salad at the retirement party we gave to one of our close friends, Lem Ramos. For this occasion, I served my fish salad as an appetizer, which everybody enjoyed with gusto. It was a gastronomic experience for all, including my husband.

Serves 6-8

Ingredients:

2 frozen boneless milkfish, head removed, defrosted (or substitute salmon fillet)

Breadcrumbs

Corn oil or vegetable oil

Garlic powder

Salt and pepper

2 tablespoons mayonnaise

Zest and juice of 1/2 lemon

2 shallots, finely chopped

1 tablespoon chopped sun dried tomato

1/4 cup finely sliced spring onions

Chef’s Tip: Defrost frozen fish with scale on in cold water. After defrosting, remove the fish from the water and pat dry with paper towel.

Cooking Methods:

1. Lay the fish with meat/flesh facing up in a shallow pan or on a countertop lined with paper towel or foil. Lightly season the fish with salt and pepper. Combine the breadcrumbs and garlic powder and lightly sprinkle the mixture over the fish.

2. Heat enough oil just to moisten the bottom of a non-stick frying pan. Then pan-grill one fish at a time with the flesh side down first for 3 minutes or until light golden. Cook the other side for another 3 minutes or so. Transfer to a platter lined with paper towel to drain any excess oil. Let the fish cool for a few minutes.

3. Scrape the meat from the skin with a spoon and remove any bones. Flake the fish meat or chop coarsely with a knife. Transfer the fish flakes into a mixing bowl.

4. Add the rest of the ingredients into the mixing bowl with the fish flakes. Toss the fish salad gently to blend all the ingredients. Correct the seasoning with salt and pepper. Use less salt, if possible. Serve cold.

Household Tips:

It is better not to prune your hedges/trees during the fall season because the cold weather will not allow enough time for wound closure or growth, which can eventually lead to rotting. The ideal time for pruning is during late spring or early summer when new shoots can have a chance to develop before the onslaught of the hot summer sun.

Editor’s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 30 years of service to the Filipino-American community) – 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Member of International Cake Exploration Societe. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.

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