We found the boneless, headless asuhos at the frozen section of SaveMore supermarket in Alabang, at a reasonable P134 per kilo (considering it's been cleaned and deboned).
After thawing they were washed and rolled in a mixture of cornstarch, ground black pepper, a pinch of salt and a dash of garlic powder. I brushed them with olive oil and broiled them (using a turbo-broiler) at 250C for about 15 minutes.
The stir-fry is made up of bok choy (Baguio pechay), mongo sprouts and a few strips of red bell pepper, flavored with onions and garlic and a teeny-weeny pinch of salt. If you're not as sodium-conscious you can throw in a dash of oyster sauce. (For a little kick, throw in a dash of hot pepper sauce if you like.) By the way, I stir-fried these in extra virgin olive oil for about one and a half minutes.
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This is Asuhos, before getting caught, bought, cleaned and deboned. It also goes by the name Oriental Sillago.
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