The Making of Dory Float Fries

Last Sunday, I played connoisseur of recycling left-overs. I just had a simple plan of preparing a dish for the dory I bought the previous day, but opening the ref and seeing some left-over  lumpia wrappers, several pieces of overripe saba, bell peppers, small sachets of tomato ketchup from food chains and a bottle of Paradise Mango Rum Liqueur challenged me into concocting a new dish.

 

By the way, the Paradise Mango Rum Liqueur was brought home by my youngest daughter, Ana Cristina, as a winning prize in a raffle contest last December. I've been using it as marinade in some dishes.

Back to my concoction... I call it Dory Float Fries because while placing slices of dory into crispy pieces of lumpia wrappers which I fried in a stainless pan, it seemed like I was playing with paper sail boats. 

Here's how I did it.

Ingredients:

6 pcs Dory, sliced into 2-inch squares per piece

3 pcs calamansi, juiced (lemon may be used)

1 thumb-sized ginger, sliced thinly and minced

Salt, ground pepper, cumin, curry powder

4 pcs saba banana, cut diagonally into 3-4 slices per piece

Oil

Large lumpia wrapper, quartered

Sauce:

1 medium white onion, sliced

1 large tomato, sliced

1 small green bell pepper, diced

1/3 cup Paradise Mango Rum Liqueur

1 tbsp brown sugar

2 tbsps tomato ketchup

Marinade used for the dory slices

1 tbsp green onions

Steps:

1. Marinate dory in calamansi juice, ginger, salt, ground pepper, cumin and curry powder. Set aside for 5 to 10 minutes.
2. Fry banana in oil until golden brown. Remove from oil. Drain on paper towel. Set aside.

With saba as side dish. Oh, how I love overripe saba!

3. Using the same pan, fry dory slices for 2 minutes. Turn each piece one by one and fry for another 2 minutes. Remove from pan.
4. Prepare sauce-toppings.
5. Place one slice of fried dory into each quartered piece of lumpia wrapper.
6. Fry in a stainless pan until lumpia wrapper becomes crispy.
7. Place sauce-toppings over the fish and serve with fried banana slices as side dish.

Prepare sauce-toppings:

1. In the same pan used for frying the fish, sauté onion and tomato. If there's left-over oil from frying the fish, there's no need to add oil anymore.
2. Add bell pepper, Mango Rum, brown sugar, ketchup and fish marinade. Simmer for 1 minute.
3. Sprinkle green onions on top.

Surprisingly, this new dish became a hit for the whole family for Billy (my husband), Ayana Grace (eldest daughter) and Ana Cristina (youngest daughter)! I was so elated, they just didn't know how I tried to contain my excitement seeing how they liked the dish! The spices in the fish marinade perfectly blended with the sweetness of the sauce-toppings. I can do this again and again! 

By the way, this dish  is Garden Chef's 7th participating recipe at Petitchef. 

Enjoy the rest of the week! 
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