Arrange some of the pad Thai mixture in the center of each plate.
1 bunch of arugula.Splash of fresh lemon juice.
2 tablespoons black olives, pitted and halved.Black Olive Mosto Oil.Lay 1 piece of bread on a work surface.
Place 1 fish fillet, skin side down, on top of the bread and press lightly so that the bread sticks to the fish.Trim any excess bread from around the fish.
Season the fillet and the bread with salt and pepper.
Repeat with the remaining rouget fillets and bread..This recipe is rich with umami from rendering bacon fat and adding the cooked bacon pieces into the broth.
The bay leaves offer an earthy balance against all the savory notes of the dish.It is traditional to use cane vinegar in this dish, but you can also substitute with rice vinegar.
In the Filipino diaspora, it’s not uncommon to use whatever vinegar that is available.This is a crowd-pleasing dish that is easy enough to make on a weeknight and often shared at Filipino parties and gatherings..
(Editor: Advanced Dehumidifiers)