Step by step cooking of Parmesan crusted fish w/ white sauce

                                   Above is the outcome of the dish.

        Above are the ingredients needed for cooking. I forgot to add in the picture the Parmesan cheese.

      Marinated the cream dory for few minutes around 10 in Magic Sarap (for the Philippines) or chicken powder if you're from abroad. And add some evaporated milk to it.

     While the fish is marinating combine equal part of the panko bread crumbs and the parmesan cheese. You can also lessen the parmesan cheese if you like. Since cooking is depend on taste and not measurement as people have different taste buds.

          Above is the fish coated with the bread crumbs and parmesan cheese mixture

     Add oil to your pan (better non stick since we have cheese in it) then add some butter or margarine whatever option you like. Since this is not deep frying estimate the size of the fish to the oil. The butter or margarin add flavor to the oil.

     Since I am using a cellphone camera you will not see that the side of the fish is starting to get brown underneath .This is the time to turn your fish over.

        This is how it will look like.  You can either have it  like this then add Japanese Mayo as decoration or if you a saucy person continue with the white sauce.

     With the fish remove from the pan add about 1/2 Tablespoon of flour mix until it's about to form a lump. Be sure when making the white sauce your water and milk is already prepare on the side or the flour will burn.

       When the lump is starting to form immediately add water then the milk . Add them gradually since it's better that the sauce is thick that you can thin it with water and milk than pouring too much water and you cannot thicken it back. Maybe about 1/4 cup of water. The milk is for whitening the sauce. Always keep stirring until the lump dissolve.Just keep adding water to your sauce if you think is too thick. Adjust taste with Magic Sarap, salt or any powder seasoning and the milk.

     After adjusting the thickness of the sauce and taste pour the sauce over the fish. I decorate it with dry cilantro leaf and chives. You may think that the above sauce is too much but when the sauce cool down it thicken a bit more.

     There maybe a different in the picture of the finish product and the picture of the cook fish as the kitchen has less lightning. The finish product picture was taken in our living room where there's a better ligthing and it look much better.