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SINIGANG NA BANGUS (Milkfish in Tamarind Broth)
Description: This Filipino fish recipe, bangus (milkfish) is stewed in a flavorful, slightly sour tamarind broth with lots of vegetables like kangkong tops, siling haba or long chili, eggplant, okra and others.
Ingredients: 5 cups water 2 onions, sliced 2 tomatoes, sliced 1 pound milkfish (bangus), cut into 5 pieces 2 small eggplants, sliced 1/8-inch thick 1 cup fresh green beans, cut into 1-inch pieces 2 white radishes (labanos), sliced 5 pods okra, sliced 3 small green chile peppers 1 cup watercress (kangkong) leaves and stems ½ cup tamarind powder 1 pinch salt to taste
PROCEDURE:
1. Pour water into a pot.
2. Add onions and tomatoes, cover, and bring to a boil.
3. Add milkfish, eggplants, beans, radishes, okra, and green chili peppers. Boil for 5 minutes.
4. Stir in watercress and tamarind powder.
5. Cover, reduce heat, and season with salt.
6. Boil for 5 minutes until fish is cooked through.
FRIED TILAPIA
Description: Fried tilapia is a popular Filipino dish that consists of a whole tilapia fish that is seasoned with salt, and pepper, and then deep-fried until crispy and golden brown.
INGREDIENTS: tilapia cleaned and scales removed salt cooking oil
PROCEDURE: 1. Rub salt all over the fish including the insides. 2. Heat oil in a wide frying pan 3. When the oil is hot, put-in the tilapia. Cover the frying pan, but make sure to open it a little so that steam can come out. Fry each side in medium heat for about 6 to 10 minutes. Note: I usually wait until I don’t hear any sound. This means that the liquid is gone, and the fish is crisp. 4. Remove from the pan and arrange in a serving plate. 5. Serve with your favorite condiments and side dish. 6. Share and enjoy!
FISH FILLET
Description: A fish fillet is a boneless piece of fish that has been sliced or cut lengthwise, coated with a mixture of egg and mustard and potato flakes.
INGREDIENTS: 1 egg 2 tablespoons prepared yellow mustard ½ teaspoon salt 1 ½ cups instant mashed potato flakes ¼ cup oil for frying 4 (6 ounce) fillets sole
PROCEDURE: 1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. 2. Heat oil in a large heavy skillet over medium-high heat. 3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again. 4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown. PINAKBET
Description: Pinakbet (also called pakbet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made with a variety of mixed vegetables flavored with bagoóng .
INGREDIENTS:
3 tablespoon oil 3 small onions - chopped 6 cloves garlic - minced 6-9 tablespoons shrimp paste 9 medium tomatoes - chopped 1.5 small squash - peeled and cut into cubes 3 cups water 15-21 young okras - ends trimmed, cut into halves diagonally 1.5 bunch yard-long beans (sitaw) - ends trimmed and cut into 3-inch lengths 3 medium bitter gourd - seeded then halved and cut into slices 3 large eggplants - ends trimmed and cut into cubes Salt PROCEDURE: 1. In a wok or pan, heat oil over medium-high heat and sauté onion and garlic. 2. Add tomatoes and cook for about 3-5 minutes or until it becomes soft, and the skins peel off the flesh. 3. Add shrimp paste and continue to cook for about a minute. 4. Add squash and water. Cover the pan and let it simmer for about 2 minutes. 5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp. 6. Transfer to a serving plate and serve with rice. PAKSIW NA ISDA
Description: Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus).
INGREDIENTS: 2 pieces fish about half a pound each, cleaned and scales removed 1 knob ginger sliced and pounded 6 cloves garlic skin removed 1/2 cup vinegar 1 cup water 1 medium onion sliced 1 small bitter gourd chopped (optional) 3 pieces finger chili 2 teaspoon salt 1 teaspoon whole peppercorn
PROCEDURE: 1. Heat a pan and cooking pot then pour-in vinegar and water. 2. Add salt and whole peppercorn then stir. Bring to a boil. 3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 4. Turn off the heat and transfer to a serving plate. 5. Serve hot with steamed rice. Share and enjoy! 6. Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.
