Fried Lapu-Lapu with Saffron Cream

The delicate-flavored saffron cream pairs perfectly with seafood.  See shopping tip below on where to buy saffron or kasubha). You can also try: Mussels with Saffron Cream, Linguine with Seafood-Saffron Creme

Serves 2  Prep Time 30 minutes  Cooking Time 7 minutes

For the saffron cream sauce
1/8 teaspoon saffron
1/8 teaspoon salt
3/4 cup cream
1/4 cup chicken stock
1 tablespoon white wine

For the fish
2 lapu-lapu fillets
1/2 cup fresh milk
1/2 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter

1  Make the saffron cream: In a mortar and pestle, grind saffron with salt.

2  Simmer all ingredients including saffron. Reduce until slightly thick.

3  Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell.

4  Take fish out of the liquid, season with salt and pepper, then dredge in flour.

5  In a nonstick pan, pan-fry fillets in butter.

6  Serve with saffron cream.

Shopping tip: Find saffron at the spice section of most supermarkets, Terry's Selection, Santis, and Spices and Flavours at Market! Market! in Taguig City.

Photography by David Hanson | Recipe by Pauline Lagdameo of International School for Culinary Arts and Hotel Mana