12 October 2013

Quick Gindara Steak

I just learned that Gindara takes time to absorb marinades so an overnight marinating is usually required for this fish. But all I had inside the ref was the gindara slices and I've planned to try to make steaks out of them so I started to experiment, and it was quicker than I thought.

Here's the instant recipe:

1 tsp. sesame oil for every one tbsp. of light soy sauce for "instant marinating" (good for 5 to 6 gindara slices)
2 cloves garlic for every slice of gindara, chopped
1 tsp. oyster sauce per side of gindara slice
Salt and pepper

After the gindara slices are completely thawed, lightly sprinkle salt and pepper on each side of the gindara slices. In a pan using low heat, pour one tsp. of sesame oil and 1 tbsp. of light soy sauce, and add the gindara slice. Simmer for 30 seconds per side without increasing the heat. This process takes the place of marinating the fish and precooking it. Set aside the simmered slice. Repeat for the remaining gindara slices.

Saute the chopped garlic using the remaining oil on the pan (this will include the oil extracted from the gindara while simmering), for about one minute, no need to brown, and retain the same low heat. Set aside the cooked garlic.

Without removing the oil left on the pan, pour one tsp. of oyster sauce on the pan and simmer each side of the gindara slice again for 30 to 45 seconds (spread 1 tsp of oyster sauce on the exposed side of the slice while cooking the other side). Turn over and while the other side is cooking, top the cooked exposed side with cooked garlic. Place on a platter and serve.

Note: The regular soy sauce is saltier than the light soy sauce so it is not advisable to use it as substitute. DP (Datu Puti) Premium Lite Soy Sauce is usually available in the Philippine supermarkets.

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