Ingredients:
Procedure:
- 2 whole Pacific West Cheesy tempura fillets
- 12pcs calamansi juice
- 3tbsp butter, unsalted
- 1whole white onion
- 7 cloves garlic, minced
- 3tbsp all-purpose cream
- 125ml water
- 2tbps cilantro, roughly chopped
- Salt & Pepper to taste
- 1/2tbsp butter, unsalted for finishing
- Vegetable oil, for frying
Procedure:
- Heat oil in a deep sauce pot
- Deep fry the Cheesy tempura fillets until golden brown
- Set aside
Sauce:
- Heat butter in a saute pan and saute the onion and garlic until aromatic
- Add the all-purpose flour in and mix well to make a roux
- Pour the water in and whisk well to get rid of lumps
- Add the chopped cilantro in and mix well. Allow to simmer for about 3 mins
- Pour the calamansi juice and all purpose cream in
- Season with salt and pepper
- Finish with butter
- Serve on top of fish fillet or on the side