Wednesday, January 31, 2007

Inon - Onan

Inon-unang Isda

6 pcs. Fish (any kind of fish will do, less bony the better)
½ Cup oil
¼ Cup lemon juice
2 Tbsp. Oyster sauce
2 Tbsp. white wine vinegar
1 onion
3 cloves garlic
bay leaves
salt to taste

How to:

Clean fishes, free of gills and intestines, season with salt, set aside. In a sauce pan, arrange bay leaves at the bottom, add onion and garlic. Add fish by arranging them on top of the spices, add oil, lemon juice and white wine vinegar. Bring to boil and continue cooking with low-medium fire for 20 minutes, add oyster sauce and continue cooking for 5 minutes more. Serve with garlic rice or plain rice. Tip : Avoid using water to keep the flesh of the fish firm and full of flavor. You may be tempted to add water if you wish but do it after the fish is done.

This kind of inon-onan smells less fishy than the traditional inon-onan cooked with vinegar & spices. I lessened the amount of vinegar and used a lot more of lemon juice, so to improve the aroma. The sauce is thicker than usual and its one of my favorite fish preparations.
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