After all the holiday feasting, it feels nice to sit down to simpler food with simple, uncomplicated tastes. Even better if it’s easy to prepare in the mornings before work.
One of my favorite marinades for fish is patis (fish sauce) and calamansi (Philippine Lemon) or lemon. It’s the perfect marinade for Fish Fillet, fried fish, and chicken! The patis lends a full-flavored saltiness to the chicken while the citrus (calamansi or lemon) contrasts with a nice, sour kick. And because it’s fried, (Yay!) the crispy outer layer adds a pleasant crunch against the fleshy chicken texture, even if it’s skinless.
Patis & Lemon Fried Chicken v. 3 January 2007
Serves 1 / Bento-sized.
1 boneless chicken breast
1 tbsp patis (fish sauce)
1 tbsp calamansi / lemon
oil for frying
1. Mix patis and calamansi.
2. Marinate the chicken in the patis-calamansi mix for 15-30 minutes at least.
3. Drain the chicken, then fry on both sides until golden brown.
To go with the chicken, I added a helping of rice, because this is one chicken recipe that definitely calls for it. Also included is a serving of ripe mango cubes and a peeled kiat-kiat, miniature citrus fruits that are reminiscent of ponkans and oranges.
As always when I prepare bento, I try to add a vegetable component. In this case, I stir-fried some asparagus spears and frozen mixed veggies in oyster sauce. For added flavor, I shredded an imitation crabstick—sadly, it burned when I was off slicing the chicken. Thankfully, it didn’t ruin the flavor, I guess I caught it in time. So, first bento of the year? Tasty-happy-yummy!