Daily Dish Diaries

Pagkain sa umga

Crispy Whole Fried Fish Platter with Crispy Pork Belly, Grilled Pork, Pork Liver, Steamed Rice & Dual Dipping Sauces

Ingredients
For the Crispy Whole Fish
• 1 whole tilapia or sea bass (2–2½ lbs / 900 g–1.1 kg), cleaned and scaled
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp calamansi or lemon juice
• 1 cup cornstarch
• Vegetable oil for deep frying
Score the Fish
Make 5–6 diagonal cuts on each side about ½ inch deep. This helps the fish cook evenly and become extra crispy.

Crispy Pork Belly
• 1½ lbs pork belly
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 bay leaves
• Water for boiling

Grilled Pork Neck or Pork Shoulder
• 1 lb pork neck or shoulder, sliced
Marinade
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 tbsp cooking oil

Pork Liver
• ½ lb pork liver
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp butter

Rice
• 3 cups jasmine rice
• 4 cups water

Sweet Chili Sauce
Ingredients
• ½ cup sweet chili sauce
• 1 tbsp vinegar
• 1 tsp minced garlic
• 1 tsp chopped red chili (optional)
Mix together and serve.

Soy Garlic Chili Dip
Ingredients
• ¼ cup soy sauce
• 2 tbsp vinegar
• 1 tbsp calamansi juice
• 2 cloves garlic, sliced
• 1 red chili, sliced
• ½ tsp sugar
Mix well.

Garnishes
• Lettuce leaves
• Cucumber slices
• Cherry tomatoes
• Red onion rings
• Green onion curls

Step-by-Step Cooking Instructions
Step 1 – Prepare the Fish
1. Wash and thoroughly pat the fish dry with paper towels.
2. Score both sides.
3. Rub with calamansi juice.
4. Season with salt, pepper, and garlic powder.
5. Let marinate for 20 minutes.
6. Coat the entire fish generously with cornstarch.
7. Shake off excess starch.

Step 2 – Fry the Fish
1. Heat oil to 350°F (175°C).
2. Carefully lower the fish into the hot oil.
3. Fry for 8–10 minutes per side.
4. Frequently spoon hot oil over the top.
5. Continue frying until the skin becomes deep golden brown and crispy.
6. Drain on a wire rack.
Chef's Tip: Do not move the fish during the first few minutes to prevent the skin from tearing.

Step 3 – Cook the Crispy Pork Belly
1. Place pork belly in a pot.
2. Add bay leaves, salt, pepper, and enough water to cover.
3. Simmer for 45 minutes.
4. Drain completely.
5. Refrigerate uncovered for 1 hour (or overnight for crispier skin).
6. Slice into serving pieces.
7. Deep fry at 350°F for 6–8 minutes until golden and crispy.
8. Drain well.

Step 4 – Grill the Pork
1. Combine all marinade ingredients.
2. Marinate pork for at least 1 hour.
3. Preheat grill or grill pan.
4. Cook over medium-high heat.
5. Grill about 4–5 minutes per side until lightly charred.
6. Rest for 5 minutes before slicing.

Step 5 – Cook the Pork Liver
1. Season liver with soy sauce, garlic powder, and pepper.
2. Heat butter in a skillet.
3. Cook liver over medium heat.
4. Sear for 2–3 minutes per side only.
5. Avoid overcooking to keep it tender.
6. Slice before serving.

Step 6 – Cook the Rice
1. Rinse rice until water runs mostly clear.
2. Combine rice and water in a rice cooker or pot.
3. Cook until tender.
4. Let rest for 10 minutes before fluffing.

Plating Instructions
1. Place lettuce leaves around one side of a large rectangular serving platter.
2. Position the crispy whole fish diagonally across the platter as the centerpiece.
3. Mold steamed rice into a compact dome and place beside the fish.
4. Arrange the crispy pork belly in neat slices.
5. Fan out the grilled pork slices next to the pork belly.
6. Arrange sliced pork liver in a semicircle.
7. Place the sweet chili sauce and soy garlic chili dip in small ramekins.
8. Garnish with cucumber slices, onion rings, cherry tomatoes, and green onion curls.

Chef's Tips
• Dry the fish thoroughly before coating with cornstarch for maximum crispiness.
• Maintain oil temperature between 340–350°F (170–175°C) to prevent greasy results.
• Rest grilled meat before slicing to retain its juices.
• Avoid overcooking pork liver; it should remain slightly pink in the center for the best texture.
• Serve the platter immediately while the fish skin and pork belly are at their crispiest.

Suggested Beverage Pairings
• Fresh calamansi juice
• Iced tea
• Cucumber lemonade
• Light lager beer (optional)