Friday is everyone’s excuse to break into song, dance on top of office desks after hours and grab a six-pack of beer. To a few really happy ones, it can mean streaking along EDSA.
If your plan is to chill indoors with some pals, then here’s a ridiculously easy fried dish that you can prepare for them this Fried-day. Get it? Friday? Okay. Nevermind.
Cream goes well with a lot of food. Peaches, cheese, pasta, berries… but have you ever tried it with fried galunggong?
For some extra flavor, we’re using aged galunggong for this recipe which we’re getting from paksiw—the horrendously ugly but extremely tasty fried fish that’s all sorts of amazing. (You can take our paksiw recipe and do magical things with it if you’d like.)
These poor little fishies pack in loads of flavor despite their less-than-impressive appearance. Also, while it may not really be the healthiest pika-pika, it certainly is a good alternative to the deadly duo of sisig and chicharon. Just pair these with some garlic cream and you will hear the hallelujah chorus in maximum volume.
Happy Fried-day everyone! Sorry for that.
Deep Fried Paksiw with Garlic Cream Sauce
Yield: 3-4 servings
- Honeyed Paksiw (check out our Honeyed Paksiw Recipe)
- Cooking oil for frying
- 1/4 cup sour cream
- 1-2 tsp garlic powder
Procedure for Garlic Cream
- Make garlic cream by mixing sour cream and garlic powder together.
- Set aside in chiller until ready to use.
Procedure for Fried Paksiw
- Heat 1 inch of oil in pan.
- While waiting for the oil, pat dry the fishes and garlic.
- Fry until browned.
- Drain in paper towels.
- Serve with garlic cream.
- It’s better to fry three day old Paksiw so that the fish can retain and absorb the paksiw sauce before it is fried.