fish

Paksiw na Salmonete

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Filipino Style Recipe: Paksiw na salmonete or red mullet is another quick and easy fish dish by Filipinos. Salmonete is a Spanish word for red mullet. Red mullet is a Mediterranean fish with a mix of orange, red and pink colored skin. I used striped red mullet in this recipe and the procedure is similar to other paksiw. Normally the fish and vegetables cook in a blend of vinegar and some spices like garlic, onion and ginger then cover and simmer for 10 minutes or until tender.

Estimated time of preparation and cooking: 20-30 minutes.
Good for 3-4 persons.

Ingredients:
500 grams red mullet(salmonete), cleaned
1 small garlic, pounded
1 onion, sliced
1 thumb-sized ginger, sliced and pounded
1/2 cup vinegar
1 cup water
1 teaspoon cooking oil
1 teaspoon grind black pepper
2 teaspoon salt
3 green chili(siling haba)
5 small okra, heads removed

Procedures:
Part 1
1. In a pan, arrange salmonete, garlic, onion, ginger, salt and black pepper.
2. Pour water, vinegar and cooking oil then add okra and green chili.
3. Cover and simmer in a medium heat for 10-15 minutes or until tender.
4. Remove from heat and Serve.

Notes:
1. You may also used eggplants or bitter gourd(ampalaya) as alternative vegetable.

(Thanks to my Mom for sharing)

Tinapa Fried Rice

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Filipino Style Recipe: tinapa fried rice is another affordable rice dish made up of tinapa flakes, cooked rice and seasoning.

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

Ingredients:
5 cups cooked rice or left-over rice
2 pieces fried or left-over tinapa(smoked fish), flakes and discard bones
2 tablespoons olive oil
3 gloves garlic, minced
salt and pepper to taste
chopped spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute garlic.
2. Add tinapa flakes and stir cook for 3 minutes or until light brown.
3. Add cooked rice, salt and ground pepper then stir cook for 2-3 minutes. Mix evenly.
4. Transfer to serving plate and sprinkle with spring onion then serve hot!

(Thanks to Ms. Rochelle for sharing)

Chicken Binakol

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Filipino Style Recipe:Chicken binakol or binakol na manok is another chicken soup popular in Visayas Region specially in Iloilo. This is similar to tinolang manok, instead of regular water we used coconut water and coconut meat. This simple Filipino dish is traditionally cooked inside the bamboo and they used native chicken to give more aroma and taste.

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

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into serving 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)
6 cups coconut water
1 cup coconut meat
4 tablespoon vegetable oil
salt and pepper to taste
5 stalks lemongrass(tanglad), cut into 1 inch and pounded

Procedures:
1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.
2. Add chicken and continue sauteing until light brown then season with fish sauce.
3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender. Add water if necessary.
4. Add in papaya then simmer for another 5 minutes or vegetables are tender but not overcooked.
5. Season with salt and pepper according to taste.
6. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the leaves.
7. Transfer to a serving dish and serve. Enjoy!

Steamed Fish with Mayonnaise

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Filipino Style Recipe: Steamed fish with mayonnaise is a classic dish that usually served in special occasion. The fish cleaned and steamed then spread with mayonnaise on top. The hard-boiled eggs, carrots and onions minced then used to garnish the fish. This is commonly chilled and served as pulutan or finger food.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1 large fresh fish(apahap, lapu-lapu, tilapia, etc)
2 teaspoons sweet pickles, relish or minced
salt and pepper to taste
1 cup mayonnaise

Garnishing:
2 hard-boiled eggs, minced
1 small carrot, minced
1 red onion, minced

Procedures:
Part 1
1. Clean fish and remove innards and scales.
2. Rub the skin with salt then sprinkle with ground pepper.
3. Steam for at least 30 minutes. Drain and let it cool.

Part 2
1. In a bowl, combine mayonnaise, pickles, salt and pepper. Mix well.
2. In a large plate, arrange steamed fish then spread the mayonnaise mixture on both sides.
3. Arrange the eggs, carrots and onions on top. Refrigerate before serving.

Kinilaw na Tuna

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Filipino Style Recipe: kinilaw na tuna is a raw fish salad made of fresh tuna mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 10 minutes(plus chilling time)

Ingredients:
500 grams fresh yellow fin tuna fillet, cut into cubed
1/3 cup spiced vinegar
4 gloves garlic, finely minced
1 white onion, chopped
2 tablespoons minced ginger
4 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

1 red onion, chopped(optional)
3 pieces birds eye chili(siling labuyo), chopped(optional)
1 tablespoon sugar(optional)
2 tomatoes, diced(optional)
1/2 cup pork cracklings(chicharon), crushed

Procedures:
1. In a bowl, combine cubed tuna and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled with beer.

(photo credit to cheannetoday)

Sinigang na Bilong-Bilong

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Filipino Style Recipe: Sinigang na bilong-bilong(moonfish) is another simple and easy Filipino dish. The procedure is similar to other sinigang, normally the fish cooked in a combination of onions, tomatoes, different vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
1/2 kilo Moonfish(Bilong-bilong)
1 pack sinigang sa sampaloc mix or 10 pieces tamarind(sampaloc)
3 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch potato tops(talbos ng kamote) or petchay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Pour water and bring to boil. Add fish then cover and simmer for 3 minutes.
4. Add tamarind juice then simmer for another 4 minutes.
5. Season with salt or fish sauce according to taste.
6. Add green chili and potato tops and simmer for another 1 minute.
7. Transfer to serving bowl and serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.

Kinilaw na Tanigue

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Filipino Style Recipe: kinilaw na tanigue is a raw fish salad made of fresh tanigue mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 10 minutes(plus chilling time)

Ingredients:
1 kilo fresh tanigue fillet, cut into cubed
1/4 cup vinegar
6 gloves garlic, finely minced
1 large white onion, chopped
3 tablespoons minced ginger
6 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

3 tomatoes, diced(optional)
1 tablespoon sugar(optional)
1 red bell pepper, slice thinly(optional)
3 pieces red chili(siling labuyo), chopped(optional)
spring onion for garnishing(optional)

Ingredients:
1. In a bowl, combine cubed tanigue and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled.

Notes:
1. You may also add coconut cream if you prefer.

Ginataang Tulingan

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Filipino Style Recipe: ginataang tulingan or mackerel in coconut milk is another simple and easy Filipino dish. It is usually consist of mackerel(tulingan) cooked in a combination of coconut milk, vinegar and some spices.

Estimated time of preparation and cooking: 15-20 minutes
Good for 4 servings

Ingredients:
500 grams mackerel(tulingan)
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
a cup of pure coconut milk
2 pieces eggplants, sliced
1/2 cup of vinegar
salt and pepper to taste

2 pieces small tomatoes, diced(optional)
3 pieces red chili(siling labuyo)(optional)

Procedures:
1. In a saucepan, arrange tulingan and eggplants.
2. Add the green chili, garlic, onion, tomatoes and ginger.
3. Pour in the vinegar and season with salt and pepper.
4. Let it boil for a few minutes and add the coconut milk.
5. Let it simmer 10 minutes or until tender and the sauce is creamy and oily.
6. Add red chili then adjust seasoning according to taste. Simmer for another minute.
7. Serve and Enjoy!

Spicy Fish Fillet with Tomatoes and Olives

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Filipino Style Recipe: spicy fish fillet with tomatoes and olives is another low-carbohydrate dish. It is usually consists of fish fillets fried and cooked with tomatoes, olives, onions, garlic and peppers.

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

Ingredients:
4 pieces fish fillet(tilapia, salmon, red snapper)
2 1/2 cups cherry tomatoes, halved
1 cup black olives, chopped
1/2 cup green bell pepper, diced(optional)
1 medium onion, chopped
2 cloves garlic, peeled and diced
2 tablespoons paprika
1/4 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, season fillets with paprika, salt and pepper.
2. In a frying pan, heat olive oil and fry fillet for 2 minutes.

Part 2
1. In a saucepan, heat olive oil and saute onion and garlic.
2. Add the tomatoes, bell pepper, chili flakes, salt and pepper then simmer for 3 minutes or until soft. add a little water if necessary.
2. Place the fish fillets, cover and cook for another minutes.
3. Transfer salmon fillets to serving plate with the sauce.
4. Serve hot.

Salmon Ginger Teriyaki

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Filipino Style Recipe: Salmon ginger teriyaki is another low-carbohydrate dish. It is usually consists of salmon fillet marinated in a blend of grated ginger, 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 fresh salmon steak

Marinade:
1 cup teriyaki sauce
1 thumb-sized ginger, grated
4 cloves garlic, minced
1/4 cup lime juice
3 tablespoons dark brown sugar
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add salmon and place the marinade on top, Cover and marinate for 30 minutes inside the fridge. Drain and set aside.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated salmon skin side down.
2. Bake over 400 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 beans. Enjoy!