Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings. Cover by lib for about 5 minutes. Place the stalks of spring onion and ginger on the fish and steam over rapid boiling water for 5-7 minutes. While the fish is resting preheat the griddle on medium-low heat. https://en.christinesrecipes.com/2016/03/curry-fish-balls-with-radish.html Remove fish from steamer and discard spring onion and ginger. Heat 2tbsp of oil with pounded ginger and garlic. Toss half of onion slices in oil and arrange fish on top. Taste a little bit of the seasoning off of a radish cube. 7. Serve! Liberally coat each piece of fish with flour, shaking off excess. 8. Then, add 2 cups of water and 1/2 tsp of Sugar. Working in batches with tongs, dip fish in buttermilk, allow excess to drip off, and gently press into panko on both sides. Remove and set aside. Cover with remaining onion slices and tomato. While the fish is resting whip the eggs in a mixing bowl. Set fish on prepared baking sheet and keep warm in the oven. Add more salted shrimp or fish sauce if necessary. Carefully set fish in hot oil and fry until golden, 2 - 3 minutes per side. Clean fish fillet and pat dry with kitchen paper towels. This is a simple vegetable recipe that goes well with hot steamed rice. Ginisang Labanos is the Filipino term for sautéed daikon (or white radish). Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Stir-fry stripped Radish and Fish for about 1 minute. Put sour cream and horseradish in a small bowl; stir to combine. Heat 1cup oil in a wok and deep-fry the preserved radish and garlic until golden and crispy. Add Spring onion and cover by lid again until the Radish soft. It should be a little too salty to eat as is. Heat 1-inch canola oil in a heavy-bottomed skillet over medium-high heat. (Make sure to wear kitchen gloves.) Season the fish with salt, black pepper, and Old Bay seasoning. Preheat oven to 400°F. Spread olive oil in bottom of a bake-and-serve dish just large enough to hold fish fillets snugly. Advertisement This recipe uses sliced pork and shrimp. Let the fish rest five to ten minutes with the coat of flour.