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No-sweat cream dory recipes


These recipes were first featured on Pinoy MD, a health and lifestyle show on GMA-7 which airs on Saturdays at 6:00 AM. For more information about the show, visit its microsite and like its Facebook page.



Tired of the usual seafood fare of tilapia, bangus or lapu-lapu? Trying to explore new recipes aside from the ever-reliable sinigang or plain piniritong isda?

Your dull days in the kitchen may soon be over, as a relatively cheap yet delectable fish is swimming its way to our local markets. The cream dory, also referred to as Pangasius dory or Pacific dory, is a farm-bred fish mostly imported from Vietnam.

Its meat is rich in protein and Omega-3 fatty acids, which is good for the heart. It also contains selenium which is good for the skin. The cream dory is available in local markets and is usually sold in fillets. Current market price is at P120 per kilogram.

Below are some recipes from Chef Rhenee Sy which can help you creamify your boring kitchen dishes, all below P200:

Fish Fillet ala Pobre with Tomato-Mango Salsa



Ingredients:
1 kilogram cream dory fillet
1 cup canola oil
4 tomatoes, cubed
1 medium-sized green mango, cubed
1 piece of onion, chopped
1 piece of garlic, chopped
2 tablespoons light soy sauce
¼ cup butter
Salt and pepper for seasoning/to taste

Procedure:
Season the cream dory with salt and pepper on both sides and pan fry for two to three minutes. You’ll know when the fillet is ready when it turns opaque. In a bowl, mix the tomatoes, onion and green mango to make the salsa. Add pepper for a little kick and then light soy sauce for some saltiness.

For the ala pobre sauce, saute the garlic until it turns golden brown. Add the soy sauce and butter until it melts. Once ready, pour it over the cream dory fillets and top it with the salsa.

Costs P170 and serves up to four.

Cream Dory and Pechay in Oyster Sauce



½ kilogram cream dory fillet
1 bundle of pechay
1 small piece of ginger, julienned
3 tablespoons light soy sauce
4 tablespoons oyster sauce
¼ cup water
Pepper to taste


Procedure:
In a bowl, mix the soy sauce with oyster sauce. Add water to dilute.

On a pan, line up pechay leaves to make a bed for the fish. Put the fillets in and pour the sauce. Add a pinch of pepper and let it simmer for twenty minutes.

Costs P120 and serves up to four.

Spicy Fish Fillet



Ingredients:
4 pieces cream dory fillet
1 cup canola oil
1 piece onion, finely chopped
1 piece garlic, finely chopped
Red and green bell pepper, cubed
Siling labuyo, depending on your preferred spiciness
¼ cup water

Procedure:
Season the fillets with salt and pepper and then fry over low heat. Wait two to three minutes, or until the fish is opaque.

On a separate pan, saute the garlic and onion. Add salt and pepper for seasoning and then add the bell pepper. Add the siling labuyo until you have your desired level of spiciness. You can use chili flakes as substitute. You can also remove the seeds if you want to tone down the flavor of the chili. Pour water and then add the fish. Simmer for two to three minutes on low heat.

Costs P120 and serves up to four.—Irvin Cortez/CM, GMA News