Peanut-Crusted Lapu-Lapu Fillet with Mango Tamarind Sauce and Fried Kamote

Season fish fillets with salt and pepper. Dredge in fl our, then in egg, then coat with chopped nuts. Pan-fry until golden brown and fish is cooked through. Drain excess oil with paper towels.

In a saucepan, heat mango-tamarind jelly in a teaspoon of water until syrupy. Take away from heat and swirl in butter. Add wansuy and season to taste.

Boil kamote until tender. Mash with a riser, and add milk and butter to form a thick paste. Season well. Form into quenelles (little footballs) and deep-fry until golden brown and serve with the fish.

Blanch asparagus spears in salt water until tender, and serve with the fish.