I never liked kite fish...not until local folks sent me a dozen or so of it as
a welcome-to-the-neighborhood gift, filleted and sun-dried. That started my love affair with this not-too-salty-not-too-crunchy-garlicky "daing". I ate a newly fried one for breakfast partnered with garlic rice and slices of fresh tomatoes from the garden and sprinkled with chili flakes. I ate it for lunch partnered with sauteed veggies. I also just had it awhile ago for dinner -- fried soft Burador daing, piping hot somen soup, pickled grated papaya, the rain and cold wind brought about by storm Queenie serving as my background. I hope it rains again tomorrow. It's my excuse for frying another Burador.
Ingredients:
Procedure:
a welcome-to-the-neighborhood gift, filleted and sun-dried. That started my love affair with this not-too-salty-not-too-crunchy-garlicky "daing". I ate a newly fried one for breakfast partnered with garlic rice and slices of fresh tomatoes from the garden and sprinkled with chili flakes. I ate it for lunch partnered with sauteed veggies. I also just had it awhile ago for dinner -- fried soft Burador daing, piping hot somen soup, pickled grated papaya, the rain and cold wind brought about by storm Queenie serving as my background. I hope it rains again tomorrow. It's my excuse for frying another Burador.
Ingredients:
- Kite fish (cleaned, flaps cut, scales removed, and sliced at the back side daing-style)
- rock salt
- vinegar
- garlic (mashed and sliced)
- mosquito net or food cover made of mesh or net
- lots and lots of sunshine
- oil for frying
Procedure:
- Combine salt, vinegar, and garlic in a wide basin.
- Immerse the cleaned Burador / Kite fish for 15 minutes.
- Arrange them flat side by side (no over lapping) on a tray and cover with mosquito net.
- Sun-dry them for half a day for soft ones or the whole day for crunchy ones.
- Fry in a little oil on low fire.