Paul Qui's Parrotfish with Longganisa and Clam Jus Recipe

Make the tomato purée: Grate tomato until liquid and pulpy. Add olive oil and sherry vinegar then mix well. Season with salt and pepper to taste. Set aside.

In a pan over medium heat, sweat onions along with cayenne pepper.

Add clams then turn up heat to high. Deglaze with beer.

Add longganisa and simmer until clams open. Discard clams that remain closed.

Add cubed butter to sauce and mix; add green onions. Set aside and keep warm.

In another pan over medium heat, sear parrot fish in canola oil until golden brown on one side. Turn fish over, add remaining butter, and baste fish until cooked to medium. Pour in calamansi juice.

To assemble, place a little tomato purée on a plate. Place fish on top, followed by clam jus. Arrange clams and longganisa around fish. Garnish with cilantro.