Cycle 5 – Item 215
8 (Fri) August 2014
Binukadkad na Crispy Pla Pla
at Bistro Remedios
-Malate, Manila, Metro Manila, Philippines-
with WHO staff and interns
Going away party for JG.
Binukadkad is a Filipino dish. Literally meaning “to spread with force,” it involves taking a whole fish, filleting the body from the spine, but leaving it attached to the head, then dredging everything in flour and seasonings, and deep-frying it in oil, which results in a dramatic visual with the body flared out on either side like wings in motion. The type of fish varies, though usually one of medium size, making it easier to handle during the cooking process, and not too meaty, making the dish more about crispy skin – tilapia, especially large tilapia (pla pla) is a common choice.
The Binukadkad na Crispy Pla Pla produced the appropriate wow upon serving. Otherwise, I found it kinda blah – never been a fan of tilapia, less so of fish skin.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN PHILIPPINES)