Milkfish Picatta

I know, it’s not that pretty

I have been trying to eat more fish, beans and chicken, lean protein in general, and have been thinking of what recipes I can make with fish since this is one area I experiment least in. I wanted something sour, like picatta, but wasn’t sure if I can do it with fish. I googled recipes and found it easily! Though for this one, they usually use the mainstream tillapia or dory or some kind of white fish. Milkfish is also a white fish that I actually like better for its firmer flesh and fattier fat. And its in abundance here. So that’s what I decided to start with.

It is really good though!

I did what I would with a chicken picatta. Coat it lightly in flour (for color, and an added thickener to the sauce), fried it lightly, added  broth (no, I really don’t like cooking with wine), then added capers, anchovies (I used this instead of salt!), and calamansi juice. And after 20 minutes, everything was done. I had this for my packed lunch the next day and it was really delicious. I like how the sourness cut through the fat of the fish. I will make this again soon, at home maybe. 🙂 And not just for me.

Milkfish Picatta Recipe

200 grams of filleted fish, milkfish in this case
flour for coating
1 to 2 tablespoons of olive oil
1/2 cup chicken broth or water
1 tablespoon of capers, roughly chopped
1 teaspoon of anchovies
2 calamansi

First, season the fish lightly with salt and pepper. Coat with the flour and lightly fry in the olive oil in a pan over medium heat. Brown and flip and do the same to the other side. Add the water/broth, capers, and anchovies and allow the fish to cook all the way through, about 5 minutes. Cover to cook it faster. Just before taking it off the fire, add in the juice of the 2 calamansi, and season with more salt if necessary.



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