Prepare Tilapia more special by adding up kakang gata
even it is fried!
- 500 grms Plapla
- 100 grms lemon grass
- ¼ cup lemon juice or kalamansi juice
- 100 grms pureed coriander leaves
- 50 grms pureed garlic
- 50 grms pureed ginger
- 4 pcs. pureed green chilli
- 1 tspn. paprika
- 100 grms.cornstarch
- 100 grms. all-purpose flour
- 1 cup coconut milk
- 2 liters cooking oil
- 1 tspn. salt
- 1 tspn. crushed peppercorn
- 1 jigger brandy
- Fillet the Plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.
- Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
- Thread with lemon grass remaining plapla bones from gills to the tail to create curly form.
- Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.
- Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
- Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.
- Toss the deep fried crispy Plapla fillet and season with salt.
- Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.