Fried Lapu-Lapu with Saffron Cream

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

Simmer all ingredients including saffron. Reduce until slightly thick.

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

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

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

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.