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So first, I have white fish fillet here.
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You just choose what kind of fish you like.
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So this is just Alaskan Pollock.
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You may also use Salmon, on what type you like.
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You season this with some salt and black pepper.
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And just some calamansi juice to remove any smell that it has.
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You can also use lime or lemon juice.
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And then next, flour.
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This is just the usual breading technique
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but today, you will see that I have breadcrumbs
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that I put a bit of desiccated coconut.
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Just to add that nice Southeast Asian touch, right?
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So that our breading would be aromatic.
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So flour, egg wash, and then breadcrumbs with desiccated coconut.
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So I will bread all of that.
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Let's put it there.
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So there and then you just deep fry it.
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Just deep fry that one in advance
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Because the two dishes that we're gonna make, the fish fillet needs to be cooked already.
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So I will start with the first one, the easiest one.
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Let's start with the easiest one, this is Fish Fillet with Basil.
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Super duper easy.
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So I just put cooking oil, I just recycle where I fry the fish a while ago.
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Then just put some garlic.
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A little bit of onions.
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This is just a meter, okay?
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I will put it a bit of ginger, just a bit.
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5 slices of ginger.
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So you just saute, saute.
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If you want it to be spicy, this is where I will put dried chilies.
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So I have here some dried chilies.
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That I got from Bangkok, so what is this? Thai chilies.
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My ear hurts here.
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Let me use my wooden spoon, it's better, right?
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If you can smell that.
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And then I'm also going to put kaffir lime, just a bit.
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A little bit of tomatoes and our basil.
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This is Thai basil that I bought on the supermarket a while ago.
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It says that it's Fish Fillet with Basil but you can't feel the basil, right?
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So there, I can already smell it.
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Season it with some fish sauce.
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Calamansi juice or lime juice.
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And then you put your fish.
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You're just gonna toss your fish there.
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That's why it's important that the fish is already cooked.
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Okay, just being careful that your fish won't be crushed.
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And lastly, toasted garlic.
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Okay, so that's your Fish Fillet with Basil.
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If for example, you can't see any Thai basil, there's no problem.
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You can actually use the sweet basil, the Italian basil.
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Just like the salt and pepper fish that you order on the Chinese restaurant but Thai style.
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And then don't forget all of this.
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I will hide this Kaffir because the star of this dish is the basil.
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Okay, now the next.
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So there it is, right?
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So this is the first.
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The next one, there's a bit of sauce.
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This is Tom Yum Fish.
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So this is also on this pan.
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Just nothing because you know, it's like when we think of Thai dishes, right?
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It's hard, you need to prepare a lot of things.
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It's not like that, you just have to make sure that you have the right ingredients.
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So those are the ingredients for Tom Yum.
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I will put it there.
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White parts only.
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And I'm also going to put cilantro roots.
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So I will put all of those.
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Let's put all of those tomatoes.
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And of course, chili.
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It's not Tom Yum if we don't put chili so it would be spicy.
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Okay and let's put some fish sauce.
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I'm too lazy to squeeze it, I will get it from the refrigerator.
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Flash of calamansi juice.
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And I'm just going to put tomato paste as an emulsifier
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so that the sauce would get thick
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and I will put evaporated milk because I like my Tom Yum to have evaporated milk.
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It has evaporated milk.
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I put a bit of brown sugar.
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I will just put a splash of evaporated milk.
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Because I like my Tom Yum to have evaporated milk.
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And then, there it is.
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For this one, you may just put the sauce on top of the fish
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or if you want the shrimp Tom Yum, you may bread your prawns.
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A bit of sweetness.
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Just a bit of sweetness and I also put spring onions.
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Now, let's plate this.
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So there it is, right?
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When you have Sunday dinner or if you have a catering business.
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So there it is, right?
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You have a restaurant.
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So that the Fish Fillet with Tartar Sauce would be graduated.
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It should not only be the students who are graduating
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but also the dishes that are a bit...
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You can have a Binaga on Saturday, there's a Fish Fillet with Tartar Sauce
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or Fish Fillet with Sweet and Sour Sauce.
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You can have a Cassala on Sunday.
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Fish Fillet with Sweet and Sour Sauce again.
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On Monday, you can have a general meeting.
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So there it is, Fish Fillet with Sweet and Sour Sauce again.
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When we graduate that, it would be glorious.
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So different flavors of Fish Fillet.
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There it is, right?
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There's always Fish Fillet with Sweet and Sour Sauce or Tartar Sauce.
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Let's graduate that already because when you introduce dishes
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that are a bit different on the taste, it sounds fancy
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but it still needs to match on the Pinoy taste.
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To be honest, this is really match because it's like Sinigang, right?
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When you introduce dishes like that, your value increases more.
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As a caterer, as a chef, as a restaurant owner, as a wife, as a sister, as a brother.
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Or whoever you are cooking for, right?
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So there, you cook them Tom Yum Fish because it's fancy like this.
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So there, I just fix it.
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And then let's do the last one.
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This is Fish Fillet with Mango Salsa.
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So this one, I don't really recommend it to the caterers
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because sometimes, mango is a bit expensive.
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It depends on the season.
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You also adjust it on the season of your mango.
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You also adjust it on the price of the food that you are selling.
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So you just need mangoes.
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I am buying mangoes for this.
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The one that is not really ripe yet
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because when it's ripe, it's falling apart.
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So this one is just fine and I also make the slice a bit bigger.
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Don't make it as if the mango is just a garnish.
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I have a lot of things to do, right?
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Because sometimes, you are just tired of cooking.
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Just give it all.
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Just on cooking, right?
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Just give it all on cooking.
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After that, put some one soy.
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A lot of one soy.
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This is the easiest of all, actually.
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And I also put some spring onions for that nice onion flavor.
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To be honest, I put the onions already because it's not wasted.
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Bell pepper for color, texture and flavor, of course.
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And then a splash of calamansi juice.
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Just a splash, just a bit for that nice Thai flavor.
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Some brown sugar.
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In Thailand, what they use is the palm sugar.
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It's like panucha.
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And you just toss it like that.
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If you want it spicy, you put it Thai chili flakes.
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Let's put some chili flakes.
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And then you just put it on top of your fish.
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It can also be in Lapu-Lapu, one whole fish.
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That's why it's so fancy, it's Lapu-Lapu, right?
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Tilapia, it can also be.
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Gosh! It's delicious.
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Okay, there you have it.
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Your Fish Fillet with Mango Salsa.
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Thai Fish Fillet with Mango Salsa.
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So now, let's try.
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What's hard about this is that you don't know what you're gonna put first.
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I will put it here first with basil.
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You would think that it won't taste like basil but it's salty.
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Oh my! I keep on burning myself.
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There's something spicy because of this.
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I might burn myself here, it's more spicy.
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It's not that I have favoritism because sometimes, I like to eat Tom Yum
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but the problem is that it's hot.
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That's why you will notice that I don't really like soups.
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This one is very refreshing and I feel like I will make this on shrimp.
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The shrimp, breaded shrimps.
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It's so delicious.
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And this one is different.
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It's like you're just eating salad, it's like you're just having appetizer.
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It's hard for you to have a lot of food but if you would ask me,
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this is really my favorite.
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The Tom Yum Fish Fillet.
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All of them are delicious but we have our own way of eating it.
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So don't wait anymore, make this Fish Fillet already.
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3 ways or whatever it is that you like.
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Thank you for watching!
