CookEatWander

FRIED FISH - my favorite from head to tail! When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish. I looked up at her and asked, "Why"?   She said "You want that salt IN the meat of the fish and not just on it's skin." When I went to culinary school, the process of putting those "slits" is actually called SCORING . SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes. Remember that we eat with our eyes! #cookeatwander Simply Fried Tilapia

I remember my mom who used to cook this once a week.  I love it that i don't actually need the meat, just the sauce over freshly cooked rice will do! My mom does it in two different ways - one with soy sauce and one without.  Adobo with soy sauce is fairly common. You can see restaurants or food stalls make it with pork or chicken or both! I, on the other hand, make adobo without soy sauce quite often.  We bring it to parties, to the beach, to picnics.  It's quick, comforting and it's addicting that my mouth is salivating while writing this. (I remember that time when we were in culinary school.  Quickly made yet bursting with flavor that everybody enjoyed it!  I used pork belly that time - the pork came out crispy yet soft with a crispy skin and fat that melts in your mouth!) Anyway, at home, I use chicken wings.  My daughter loves chicken wings.  It always reminds me of mom who loves chicken wings too!  Chicken Adobo (Gluten F...