Fish Fillet & Sauteed Bean Sprouts

I love bean sprouts, and as this was sort of an experiment, I am happy to report that konnyaku is great with them.

Bento Box:
Fish Fillet, Sauteed Bean Sprouts and Konnyakku, Rice and Orange slices.

Dessert Box:
Orange wedges, Banana Chips and Green Tea-Filled Marshmallows.

Sauteed Bean Sprouts and Konnyaku v. 27 July 2006
Bento-sized: makes 1 serving

3/4 cup bean sprouts, washed and drained
1/4 cup konnyaku
1 garlic clove, minced
1/2 onion, chopped
1 tbsp cooking oil
1 tsp oyster sauce

Saute garlic and onions in oil. When softened, add konnyaku and bean sprouts. Add oyster sauce when bean sprouts are slightly wilted. Continue sauteeing until done.

Notes:
I used scallop-style hotpot konnyaku (whatever that means) but I don’t see why you can’t use whatever you like.

Crispy Fish Fillet v. 27 July 2006

FOR AN UPDATED / BETTER VERSION OF THIS RECIPE,
SEE Fish Fillet & Lemon Butter

Measurements are approximations only:
3-4 pcs calamansi (or lemon / lime)
1-2 tbsp patis (fish sauce)
100 – 200 grams fish, cut in small fillets
cornstarch
oil for deep frying.

Mix calamansi juice and patis. Feel free to adjust amounts until you get a salty-sour blend. Marinate fish for 15 minutes. Dredge fish in cornstarch, then deep fry.

Note: I prefer using cornstarch over flour for coating since it gives the fish a lighter color, and a crispier texture that stays crispy longer.