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In a shallow bowl, mix together calamansi juice and soy sauce. Gently place the seasoned butterflied fish fillets in the marinade and set aside in the chiller for about 30 minutes or until needed. Make sure to store it in a sealed container. This can be done days before you need to cook and serve it.
Take a non-stick pan and pour all the oil and heat for about 1 minute before gently placing the butterflied galunggong in the pan. Set aside the marinade for later. Cook each side for about 3 – 4 minutes on medium heat. Take the cooked fillets out of the pan and set aside on a serving plate.
Take the same pan back on medium heat, add in garlic and sauté until golden brown and then pour the rest of the marinade in the pan. Add the water mixed with cornstarch and mix until sauce becomes thick. Season with salt and pepper if needed. Pour the sauce on top of the cooked fish.
Optional to garnish with more toasted garlic and parsley flakes. Serve with garlic fried rice and egg.
Ingredients
Directions
In a shallow bowl, mix together calamansi juice and soy sauce. Gently place the seasoned butterflied fish fillets in the marinade and set aside in the chiller for about 30 minutes or until needed. Make sure to store it in a sealed container. This can be done days before you need to cook and serve it.
Take a non-stick pan and pour all the oil and heat for about 1 minute before gently placing the butterflied galunggong in the pan. Set aside the marinade for later. Cook each side for about 3 – 4 minutes on medium heat. Take the cooked fillets out of the pan and set aside on a serving plate.
Take the same pan back on medium heat, add in garlic and sauté until golden brown and then pour the rest of the marinade in the pan. Add the water mixed with cornstarch and mix until sauce becomes thick. Season with salt and pepper if needed. Pour the sauce on top of the cooked fish.
Optional to garnish with more toasted garlic and parsley flakes. Serve with garlic fried rice and egg.
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