Kinulot na Plapla Recipe
by Chef Boy Logro
Ingredients:
500 grms plapla
100 grms lemon grass
¼ cup lemon juice or kalamansi juice
100 grms pureed coriander leaves
50 grms pureed garlic
50 grms pureed ginger
4 pcs. pureed green chilli
1 tspn. paprika
100 grms.cornstarch
100 grms. all-purpose flour
1 cup coconut milk
2 liters cooking oil
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger brandy
Instructions:
1 Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.
2 Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
3 Thread with lemon grass remaining plapla bones from gills to the tail to create curly form.
4 Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.
5 Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
6 Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.
7 Toss the deep fried crispy plapla fillet and season with salt.
8 Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.
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