by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Dory with Tequila Mango Sauce and Toyomansi Caviar is a delicious proof that, indeed, Filipino Chefs are world-class and Filipino cuisines is at par with the worlds best.
- 4 pieces (6 oz. each) dory fillet
- 2 tbsp. Olive oil
- Alaea salt or rock salt
For Tequila Mango Sauce:
- 2 tbsp. olive oil
- ½ cup red onion, finely chopped
- 2 cups ripe mango, peeled, cubed
- 1 cup tomato, chopped
- 3 tbsp. ginger, peeled, minced
- 2 tbsp. garlic, minced
- ½ cup lime juice
- ¼ cup orange juice
- 1/3 cup tequila
- 4 tbsp. coconut cream
- 3 tbsp. white vinegar
For Toyomansi Caviar:
- 2 cups Olive oil
- ½ cup soy sauce
- 2 tbsp. calamansi juice
- Pinch of pepper flakes
- ½ tsp. agar-agar
1. Pat dry dory fillet and season with salt.
2. Heat oil in 12-inch non-stick skillet over medium-high heat.
3. Add dory fillet skin side up and sear until well browned.
4. Turn over dory fillet and sear until cooked through.
5. For Tequila Mango Sauce, put olive oil in medium sauce pan over medium heat. Add red onion and sauté until soft.
6. Add mango, tomato, ginger, garlic and cook for 5 mins.
7. Stir in lime juice, mango juice, tequila, coconut cream and white vinegar. Bring to a boil. Reduce heat and simmer for 20 mins.
8. Transfer sauce into food processor or hand blender and puree.
9. Keep oil in freezer for 30 mins. Dissolve agar-agar with soy sauce, kalamansi juice and pepper flakes in small sauce pan and bring to a boil.
10. With 30 ml. syringe, drop vinegar mixture into cold oil; then rinse vinegar into cold water.
2. Heat oil in 12-inch non-stick skillet over medium-high heat.
3. Add dory fillet skin side up and sear until well browned.
4. Turn over dory fillet and sear until cooked through.
5. For Tequila Mango Sauce, put olive oil in medium sauce pan over medium heat. Add red onion and sauté until soft.
6. Add mango, tomato, ginger, garlic and cook for 5 mins.
7. Stir in lime juice, mango juice, tequila, coconut cream and white vinegar. Bring to a boil. Reduce heat and simmer for 20 mins.
8. Transfer sauce into food processor or hand blender and puree.
9. Keep oil in freezer for 30 mins. Dissolve agar-agar with soy sauce, kalamansi juice and pepper flakes in small sauce pan and bring to a boil.
10. With 30 ml. syringe, drop vinegar mixture into cold oil; then rinse vinegar into cold water.
Post A Comment:
0 comments: