PINOY CRISPY BIYA or ASOHOS

FILIPINO RECIPE ~ CRISPY BIYA or ASOHOS ~

PINOY CRISPY BIYA or ASOHOS INGREDIENTS

1/2 tsp. salt
1/2 tsp. pepper
1/2 kilo biyang ilog or asohos
3 pieces siling labuyo
oil for frying
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

FOR THE SAUCE:

1/2 cup vinegar
3 cloves garlic, crushed
1 siling labuyo

FOR THE SEASONING:

1/2 tsp. ngo-hiong
1/2 tsp. salt
1/2 tsp pepper
1/2 tsp. chili powder

PINOY CRISPY BIYA or ASOHOS PROCEDURE

• Combine salt, pepper and gin in a bowl. Marinate the biya or asohos in the mixture for 1 hour.

• Heat oil in a pan. Fry the marinated biya or asohos until crispy. When there are no more bubbles in the oil, add the crushed garlic with skin and sili. Remove from heat when the garlic turns brown.

• Make the sauce: Combine all the ingredients in a small bowl.

• Mix together the ingredients for the seasoning. Place the fried biya inside a brown paper bag with the seasoning and shake. Transfer to a serving platter and serve immediately.

TIP: If the fish is over 2 inches long, take out the entrails to remove the bitter flavor.