How to make it

  • Season fish fillet with salt and pepper. Dip in beaten egg then dredge in bread crumbs or flour. Fry until golden brown. Set aside.
  • For the sauce, melt butter then add full cream milk. Mix well. Add calamansi or lemon juice, spanish paprika and salt to taste. Parsley or chives for garnish.
  • For the Baguio beans, blanche it in hot water then dunk in cold water to avoid carry over cooking. Make sure you maintain its crunchiness.
  • For the sauce, melt butter. Mix calamansi or lemon juice, salt and pepper to taste and chilli flakes or powder.

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