Deep-fried Paksiw with Garlic Cream Sauce: A Healthier Alternative to your Pulutan

Words: Mikka Wee/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/July 6, 2012

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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

Fried Paksiw

Garlic Cream

  • 1/4 cup sour cream
  • 1-2 tsp garlic powder

Procedure for Garlic Cream

  1. Make garlic cream by mixing sour cream and garlic powder together.
  2. Set aside in chiller until ready to use.

Procedure for Fried Paksiw

  1. Heat 1 inch of oil in pan.
  2. While waiting for the oil, pat dry the fishes and garlic.
  3. Fry until browned.
  4. Drain in paper towels.
  5. Serve with garlic cream.

Note

  1. It’s better to fry three day old Paksiw so that the fish can retain and absorb the paksiw sauce before it is fried.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • http://www.facebook.com/profile.php?id=1294756164 Lynoel Limps

    “Unorthodoxly” scrumptous. And the wordplay makes it look more delectable. Will try!

    • http://twitter.com/katherinejao Katherine Jao

      Let us know what you think once you’ve tried it. :)

  • http://twitter.com/wyattbelmonte Wyatt Belmonte

    I thought it was served with Tatziki.  Fried day old paksiw is a comfort food for me.  Nice

    • http://twitter.com/katherinejao Katherine Jao

      Hi Wyatt! yes it is really a comfort food. :) actually, I think it will also go well with tsatziki.

  • http://twitter.com/enJOYwithJOY enjoywithjoy

    Katherine my husband would die for this! He is Eastern European and when they go to the Black Sea they eat something similar to galunggong; Tsatsa (fried smelts)  with ice cold beer. He will droll when he sees this picture :-)

    • http://twitter.com/katherinejao Katherine Jao

      Oh make some for him and let us know how it goes. :) interesting, thanks for sharing!