Recipe: Cream Dory with Mushroom and Garlic Bits

If you've been reading my blog, you know by now that one of my favorite fish to cook is cream dory. If you're looking for this kind of fish in supermarkets, you may also look for frozen packs labeled Pangasius fillets. It's just the same. This particular recipe I'm going to share was born out of an experiment. I've been thinking of other cream dory recipes that's suited with some left over mushrooms sitting inside our ref. I thought of using the mushroom as a topping and added fried garlic to give that crunch that would supplement this soft, delicate fish. So here goes my experiment :)

Recipe: Asian Style Pan Fried Dory Fingers

What makes this dish Asian is the presence of soy sauce and sesame oil. Pretty much similar with my steamed dory dish but this one has much stronger taste, and even looks like a fish tocino at first glance because of its color. 

Ingredients:
1 pack of Pangasius fillet (Cream Dory); a pack in Waltermart contains 3 fillets
1/4 cup olive oil
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp brown sugar
1 tsp minced garlic
dashes of onion powder or chopped spring onions

Procedure:
1. Slice the fish into finger sizes. Marinade the fish into the mixture of olive oil, soy sauce, sesame oil, brown sugar, garlic, and onion. Set aside about 30min to an hour.

2. To cook the fish, pan fry each side to about 2 to 3 minutes or until it crystallize before flipping while also basting each side of the fish with the marinade.

If you want to try a different cream dory recipe, avoiding the usual method of pan frying with bread crumbs or steaming, then this Asian Style Pan Fried Dory Fingers offers something new to the palate. Try it!