fish

Sinanglay na Tilapia

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Filipino Style Recipe: sinanglay na tilapia is another simple and easy Filipino dish. This dish is similar to ginataang tilapia but we stuffed tilapia with ginger, onion, garlic and tomatoes then wrapped with pechay leaves. The wrapped tilapia cooked in coconut milk until the fish is tender. Sinanglay na tilapia is a popular dish specially in Bicol region.

Estimated time of prepar ation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 pieces medium-sized tilapia, cleaned and removed scales
2 bunches pechay leaves
4 cloves garlic, minced
2 onions, minced
1 thumb-sized ginger, grated
4 pieces medium-sized tomatoes, diced
3 pieces green chili(siling pang-sigang)
2 cups coconut milk
1/2 cup water
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine garlic, onions, ginger, tomatoes, salt and pepper then mix well.
2. With a sharp knife, slice the back of tilapia then stuff with mixture.
3. Wrap around the stuff tilapia with pechay leaves then secure with thread.

Part 2
1. In a pan, arrange wrapped tilapia then pour coconut milk and water.
2. Cover and simmer for 15 minutes or until the fish is cooked then add green chili.
3. Adjust seasoning with salt and pepper according to taste then simmer for another minute.
4. Remove from heat then transfer into serving plate. Serve hot with steamed rice.

Sarciadong Galunggong

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Filipino Style Recipe: sarciadong galunggong is another simple and easy Filipino dish. This dish is a way to re-cooked left over galunggong. It is usually consist of fried fish then cooked in a combination of tomatoes and beaten eggs.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-5 persons

Ingredients:
6-8 pieces medium-sized galunggong, cleaned
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried galunggong and simmer for minutes.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

Native Chicken Tinola

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Filipino Style Recipe: Native chicken Tinola or chicken ginger soup is similar to tinolang manok. We used Philippine native chicken(wild chicken) which delivers more flavorful broth but it takes more time until tender. This simple Filipino recipe is usually served to patients and lactating mothers specially during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 60-70 minutes
Good for 5-7 persons

Ingredients:
1 kilo native chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into small pieces
1 cup malunggay leaves or chili leaves
5 stalks lemongrass(tanglad), knotted and crushed
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
1 litre of water or rice washing
4 tablespoons vegetable oil
3 tablespoons fermented fish sauce(sabaw ng bagoong isda)
fish sauce or salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken and fermented fish sauce then continue sauteing until the color chicken turn to light brown.
3. Add water and lemongrass then simmer in a low heat for an hour or until chicken is tender. Add more water if necessary.
4. Add papaya then continue simmering for another 5 minutes.
5. Season with salt to taste then add malunggay leaves and simmer for another minute.
6. Remove from heat then transfer to a serving dish and serve. Enjoy!

Chicken Tinola with Sotanghon

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Filipino Style Recipe: Chicken tinola with sotanghon is a chicken ginger soup with sotanghon noodles. This soup dish is simple and easy to prepared. Like the usual tinolang manok, the chicken sauteed in ginger, garlic and onion until brown then simmered and cooked in rice washing until tender with chayote, chili leaves and sotanghon noodles. This dish is usually serve  as main dish specially during rainy season.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water
4 tablespoon vegetable oil
salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add sotanghon and simmer for another minute.
6. Add chili leaves then turn off the heat, let stand for a few minutes to cook the leaves.
7. Transfer to a serving bowl and serve hot with steamed or garlic rice. Enjoy!

Baked Breaded Fish Fillet

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Filipino Style Recipe: Baked breaded fish fillet is another easy and simple fish dish. The fish fillet is usually marinated then dredge in flour, eggs and breadcrumbs. Bake until golden brown then serve with dipping sauce.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of baking: 25-30 minutes
Good for 3-4 persons

Ingredients:
1 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, paprika, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
2. Arrange breaded fish fillet in a baking pan then drizzle with olive oil.
3. Bake for 25-30 minutes or until golden brown.
4. Remove from the oven then transfer into serving plate with sour cream.

Crispy Fried Fishkatsu

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Filipino Style Recipe: crispy fried fishkatsu is another low-carbohydrate fish dish. This dish is similar to Japabese pork tonkatsu. Fish fillet is usually marinated then dredge in flour, eggs and breadcrumbs. Dip fry the fish until golden brown then serve with dipping sauce.

Estimated time of preparation and cooking: 20 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
3/4 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, garlic, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. In a frying pan, heat oil over a low heat.
2. Deep fry both sides of breaded fish for 3-5 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and cut each fishkatsu into bite-size strips.
4. Transfer the fishkatsu into serving plate with sour cream or katsu sauce and shredded cabbage on the side. Enjoy!

for the katsu sauce, please refer to this recipe: http://filipinostylerecipe.com/2013/10/katsu-sauce/

Fish Fillet Ala Pobre with Tomato-Mango Salsa

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Filipino Style Recipe: Fish fillet ala pobre with tomato-mango salsa is an easy and simple dish made of fried fish fillet topped with fried garlic and tomato-mango mixture. I got this idea from one of the morning show when a popular catering Chef executed on how to make this dish.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 pieces fish fillet (tilapia, salmon, snapper)
1 head garlic, grind
1/4 cup butter
2 tablespoons soy sauce or Worcestershire sauce
salt and pepper to taste
canola oil for frying

Tomato-Mango Salsa:
4 pieces tomatoes(kamatis), cut into small pieces
1 medium-sized green mango(mangga), cut into small pieces
1 onion, cut into small pieces
1/4 cup soy sauce or Worcestershire sauce
1/2 teaspoon ground pepper

1 tablespoon tomato sauce(optional)
1 green bell pepper, cut into small pieces(optional)
1 tablespoon chopped parsley(optional)

Procedures:
Part1
1. Season fish fillet with salt and pepper then fry until light brown.
2. Drain on paper towel then transfer to serving plate.

Part 2
1. In a bowl, combine tomato-mango salsa ingredients then stir well. Set aside.

Part 3
1. In a same pan, reduce oil then saute garlic until light brown.
2. Add butter and soy sauce then stir until butter is melted.
3. Pour the sauce over fish fillet then serve with tomato-mango salsa.

Baked Bangus Teriyaki

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Filipino Style Recipe: Baked bangus teriyaki or baked milkfish teriyaki is another low-carbohydrate dish. It is usually consists of bangus fillet marinated in a blend of teriyaki sauce and other seasonings then baked until tender.

Estimated time of preparation and cooking: 30 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
500 grams boneless milkfish(bangus) fillet

Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
3 cloves garlic, minced
1/4 cup lime or calamansi juice
1 teaspoon rosemary
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add fish then cover and marinate for 30 minutes or overnight inside the fridge.
3. Pre-heat oven to 350 degrees Fahrenheit for 10 minutes.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated fish skin side down.
2. Bake over 350 degrees Fahrenheit for about 15-20 minutes or until fish flakes with fork. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Serve hot with steamed veggies. Enjoy!

Pesang Tilapia

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Filipino Style Recipe: Pesang tilapia is an easy and simple fish dish similar to nilaga. Commonly the fish boiled until tender then add onion, leeks, peppercorn, salt, potatoes, bok choy or cabbage.

Estimated time of preparation and cooking: 20 minutes
Good for 2-3 servings

Ingredients:
1 big-sized tilapia or any fish, cleaned and cut into serving pieces
1 onion, chopped
1 thumb-sized ginger, slice thinly
2 onion leeks, chopped
1 teaspoon peppercorns
4 tablespoons fish sauce
1/4 head cabbage or a bunch of pechay
3/4 liter rice washing or water
salt to taste
1 medium-sized potatoes, quartered(optional)

Procedures:
1. In a pot, heat oil then saute ginger, onion and onion leeks.
2. Add potatoes and peppercorns then continue sauteing for a minute.
3. Pour rice washing and bring to boil then season with fish sauce.
4. Add fish then simmer for 3 minutes. Adjust seasoning according to taste.
5. Add cabbage then simmer for another 2 minutes. Turn off the heat.
6. Transfer to serving bowl then serve immediately.

Milkfish Steak(Bistek)

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Filipino Style Recipe: milkfish steak or bistek tagalog na bangus is another variety of steak(bistek) dish. The fish marinade and fry until golden brown. Then re-cooked in marinade together with onion rings.

Estimated time of preparation and cooking: 20-30 minutes(plus marinating time)
Good for 3-4 persons

Ingredients:
4 slices milkfish(bangus) belly, deboned
1 large white onion, cut into rings
1/4 cup cooking oil

Marinade:
6 calamansi, juice
4 tablespoons soy sauce
4 cloves garlic, minced
1 thumb-sized ginger, julienned
salt and pepper to taste

Procedures:
Part 1
1. Marinate milkfish in calamansi juice, soy sauce, garlic, ginger, salt and pepper for 30 minutes.

Part 2
1. In a pan, heat oil then lightly fry onions for a minute. Drain and set aside.
2. In a same pan, fry marinated fish until crisp and golden brown. Drain and set aside.
3. In a same pan, reduce oil then saute garlic and ginger.
4. Pour marinade then adjust seasoning according to taste.
5. Put back fried fish and fried onions then simmer for a few seconds.
6. Remove from heat then transfer to serving plate. Serve with garlic rice.