June 9, 2012

Kitchen Adventures: Boneless Gigi

Who says only bangus can be turned into boneless fish?

Last week, we went to market and bought galunggong. Because of its small size, I decided to make it boneless by removing the main bone. Yes, boneless Gigi.

I turned it into crispy but tender fried boneless GG. I just dredge it in a mixture of flour, corn starch, salt and pepper, seasoning and few amounts of ground dried oregano leaves.  It was served with toyo-mansi sauce and hot steamed rice.

Fresh Boneless Gigi
Fried Boneless Gigi

Cooking Tips: 
1. Heat the pan first before adding oil to avoid sticking. 
2. Fry the skin side down first to prevent the meat from drying.

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