The delicate-flavored saffron cream pairs perfectly with seafood. See shopping tip below on where to buy saffron or kasubha).
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 Management (ISCAHM) | Produced by Angelo Comsti
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