{"id":70854,"date":"2021-03-17T11:14:24","date_gmt":"2021-03-17T03:14:24","guid":{"rendered":"https:\/\/primer.com.ph\/blog\/?p=70854"},"modified":"2024-05-14T11:14:58","modified_gmt":"2024-05-14T03:14:58","slug":"3-ways-to-serve-cutlassfish-with-a-filipino-twist","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2021\/03\/17\/3-ways-to-serve-cutlassfish-with-a-filipino-twist\/","title":{"rendered":"3 Ways to Serve Cutlassfish with a Filipino Twist!"},"content":{"rendered":"

Tired of eating plain old fried chicken or pork chop everything single day? Want to try something new other than your usual fare for lunch or dinner? Then we got you covered! We at Primer Philippines will share tips on how to make appetizing Japanese dishes with a Filipino\u00a0flair that will surely keep your tummy happy!<\/p>\n

We will teach\u00a0you how to prepare three simple, yet incredibly delicious fish dishes using\u00a0cutlassfish or espada.<\/strong><\/p>\n

\"\"<\/p>\n

Cutlass fish three ways\/Image by Philippine Primer<\/em><\/span><\/p>\n

French Cutlassfish Meuni\u00e8re<\/h3>\n

Ingredients (good for 4):
\n<\/strong>4 Cutlassfish fillet (approximately 150 g per slice)
\nAji-Shio Pepper 6 g
\nFlour 20 g
\nButter 20 g<\/p>\n

Sauce:<\/strong>
\nParsley 1 dash
\nButter 12g
\nLemon juice 1 tsp<\/p>\n

Cooking directions:<\/strong>
\n1. Sprinkle Aji-Shio Pepper on the fillet, leave it for 2 to 3 minutes. Coat it evenly with\u00a0flour\u00a0after that and\u00a0remove\u00a0the excess flour.
\n2. Heat\u00a0butter in a frying pan and fry the fillet once it has melted.
\n3. When it’s\u00a0almost cooked, turn it over and remove the excess oil.
\n4. To make the sauce, melt butter in a pan and then add the parsley and lemon juice. Heat it gently.<\/p>\n

\n

Filipino-style Fried Cutlassfish<\/h3>\n

Ingredients (good for 4):
\n<\/strong>4 slices of Cutlassfish \u00a0fillet\u00a0 (approximately 150 g per slice)
\nFlour 20 g
\nFrying oil (corn or canola oil)
\nCoconut vinegar 4 tbsp
\nAji-Shio Garlic 6 g
\nPepper 1 dash<\/p>\n

Cooking directions:<\/strong>
\n1. Marinade the fillet in the vinegar and seasonings for half a day.
\n2. Drain the marinade, then coat the fillet with flour and fry it in the oil.<\/p>\n

Note:
\nMarinade the fish immediately after buying it. This is a traditional way of marinating fish in the Philippines. It is very similar to how the Japanese use sake to remove bad odors and preserve fish and meat longer. You can also use bangus<\/em> (milkfish) and tilapia<\/em> (Izumi snapper) for this recipe.<\/p>\n

\n

Chinese-style Steamed Cutlassfish<\/h3>\n

Ingredients (good for 4):<\/strong>
\n4 slices of Cutlassfish \u00a0fillet\u00a0\u00a0(approximately 150 g per slice)
\nSake 2 tbsp
\nBell pepper 1 pc
\nRed bell pepper 1 pc
\nGreen onion 1 pc
\nGinger 10 g<\/p>\n

Sauce:<\/strong>
\nSake 2 tbsp
\nAji-Ginisa Shrimp 7 g
\nSoy sauce 3 tsp
\nSugar 2 tsp
\nWater 40 cc
\nSesame oil 2 tbsp<\/p>\n

Cooking directions:<\/strong>
\n1. Marinade the cutlassfish in sake and ginger for about\u00a0an hour.
\n2. Cut the ginger, bell pepper, and red bell peppers into small pieces. The green onion, into small pieces about 4 cm in length.
\n3. Put the ingredients for the sauce in bakeware and microwave it for 30 seconds.
\n4. Put the cutlassfish, peppers, and green onion on a plate and steam them on high heat for 10 minutes. After that, steam\u00a0them again in the sauce for another 5 minutes.
\n5. Heat the sesame oil in another pan and pour it over the dish.<\/p>\n

Note:
\nThis recipe can be used\u00a0using any white-fleshed fish such as lapu-lapu<\/em> (a member of the grouper family). It tastes a little light, so add soy sauce and salt according to taste.<\/p>\n

Have you tried cooking any of these amazing dishes? Show off your creations in the comment section below!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Philippine Primer shares 3 incredibly delicious ways of cooking cutlassfish or espada.<\/p>\n","protected":false},"author":3,"featured_media":70856,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3292],"tags":[16429,16234,16431,16430,16286],"class_list":["post-70854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-corner","tag-cutlass-fish-recipe","tag-easy-recipes","tag-espada","tag-espada-recipes","tag-quick-and-easy-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2024\/05\/espadarecipes.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=70854"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70854\/revisions"}],"predecessor-version":[{"id":70855,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70854\/revisions\/70855"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/70856"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=70854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=70854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=70854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}