Pinaputok na Pompano

deep fried banana leaf-wrapped pompano

green mango mixed with spicy shrimp paste

Sometimes Filipino cuisine confuses me or maybe just the names of the dishes like pinaputok na isda (exploded or popped deep-fried fish). I've made this fish dish twice already following the recipe from KULINARYA guidebook. The fish is simply seasoned, wrapped in banana leaves, and deep fried. The fish does not pop nor make a popping sound while being cooked although the leaves make a few crackling sound. The fried fish doesn't become brown or crispy and almost looks like it was steamed. It's not greasy at all and has a nice flavor from the leaves; I like it specially with a relish of green mango mixed with spicy shrimp paste.

Banana-cue

Banana-cue is a favorite Filipino street food made with cooking bananas called saba. Despite its name, banana-cue is not grilled; they are deep-fried with brown sugar and skewered in bamboo sticks for portability. I prefer banana-cue cooked until the sugar caramelizes and becomes hard and brittle.

Banana-cue
6 ripe firm saba bananas, or ripe plantains
2 cups light olive or grapeseed oil
¼ cup dark brown sugar
small skewers

• Heat oil in a medium pan or wok and fry bananas for 2 minutes. Add brown sugar and cook, stirring constantly, for 2 to 3 more minutes or until sugar has caramelized and bananas are evenly coated. Skewer each banana and serve immediately while still warm and crunchy.