I still have a fillet of thawed white fish that is a part of a batch which I cooked as fish tempura (coming up on this blog). I saved this one fillet because I thought the 3 fillets would be too much for the 3 of us since I also made vegetable tempura and a cold leftover tempura is no fun to eat.
This dish is very timely for the coming lenten season. Although we do not do abstinence, we keep it simple on good Fridays. What is the purpose of giving up meat if you're going to have prawns and lobsters instead. I believe that the true meaning of abstinence and fasting is sharing Jesus' suffering in our own small way so we can truly appreciate God's love for us.
Those of you meatlovers should give this dish a chance before you turn your backs.
Have I mentioned that this dish is derived from the famous tokwa't baboy?
200 gms of white fish fillet(cut into strips)
6 blocks of tokwa(tofu, cubed)
1 red onion
1/2 c light soy sauce (kikkoman)
1 tbsp white vinegar (thinly sliced)
chilli flakes (optional)
1 tsp brown sugar
1 cup flour
cooking oil for deep frying
Season flour with pepper. I don't add salt anymore because the sauce is salty enough. Pat dry the fish and dredge in the flour shaking off any excess.
Heat the oil to high and deep fry tofu in batches until golden brown. Deep fry the fish taking care not to over crowd the pan. Combine tofu and fish in a serving dish
To make the sauce, mix the onion, garlic, chilli flakes, vinegar, sugar and soy sauce in a small bowl. You may pour it over the fried fish and tofu or you can serve it as a dip on the side which I prefer to avoid the dish from getting all soggy.