Category Archives: Fish and Seafood Recipes

Filipino Crispy Fried Fish

Ingredients:

  • 1 whole 2 lb fish, cleaned and scaled
  • 3″ piece fresh ginger, finely sliced
  • 1 scallion, chopped
  • 1 tsp ground white pepper
  • 1/2 cup sake
  • 2 tbs cornstarch
  • oil, for deep-frying
Cut 4-5 deep diagonal slashes on each side and marinate for 15 minutes with ginger, scallion, pepper, and sake.  Drain and scrape off any pieces of the marinade.  Dry thoroughly.
Heat a wok and add oil.  Once hot, sprinkle fish on both sides with cornstarch, shaking to remove any excess. Lower fish into oil and cook, over moderate heat, for 6-7 minutes.  Drain and serve.
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Filipino Steamed Whole Fish

Ingredients:

  • 1 fresh 1 3/4 lb plaice
  • 1/2 cup salted mustard cabbage, soaked and finely sliced
  • 2 sour salted plums
  • 1 red chili, seeded and finely shredded
  • 3″ celery stalk, finely julienned
  • 1 firm tofu cake, sliced
  • 1 dried black Chinese mushroom, soaked and finely sliced
  • 2 tsp chicken stock powder
  • 1/2 tsp sugar
  • 1/4 tsp salt

Clean fish inside and out and pat dry.  Place in a heatproof dish and top with all remaining ingredients.  Put in a large steamer and steam over high heat for about 8 minutes.  Serve immediately.
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Whole Steamed Crispy Fish

Prep: 25 mins.  Cooking: 25 mins.  Serves 4.

Ingredients:

  • 2 lb 4 oz whole snapper, cleaned and scaled
  • 1/2 tsp ground white pepper
  • 1 1/4″ piece fresh ginger, very finely sliced
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 3 scallions
  • 1 celery stalk
  • 1/2 red pepper
  • 1/2 cup oil

Thoroughly wash fish inside and out and pat dry with paper towels.  Sprinkle with 1/2 teaspoon salt and white pepper and place ginger inside cavity.
Combine sesame oil and soy sauce and brush over fish.
Cut scallion and celery into 1 1/2″ lengths, then finely shred them into long fine strips.  Cut pepper into matchsticks 1 1/2″ long.
Place a pair of wooden chopsticks in a cross in the base of a large wok and fill wok with 2 3/4″ water.
Score the fattest part of the fish three times, place on a heatproof dinner plate, and sit plate on top of chopsticks.  Cover and bring water to a boil over high heat. Cook for 15-20 minutes, then turn heat off and scatter in veggies.  Leave, covered, for 3 minutes.  Slide steamed fish onto a warmed serving platter and heat oil in a small saucepan until very hot and slightly smoking.  Pour it over veggies and serve immediately.
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Ginataang Kuhol

20-30 kuhol or snails
2 coconuts, grated, extract
1 cup thick cream (1st Extract)
2 cups thin cream (2nd Extract)
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced
2 tbsp minced ginger
2 cups kangkong leaves & stalks
1 tsp vetsin
salt to taste

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.

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Adobong Pusit: A Squid With A Twist

Ingredients

1 1/8 pound of squid small, fresh
1/2 cup of vinegar native
10 cloves of garlic, minced
1 x salt
1 x black pepper
1 medium onion, sliced
2 medium tomatoes, chopped
1 teaspoon of vet-asin(monosodium glutamate), optional

Procedure

Wash the squids very, very well. Remove the long thin membrane in the head. Slit the eyes to bring out the ink. Put the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cook slowly and cover until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the water in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

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Tilapia Curry

Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
2 cups onions, finely chopped
2 tomatoes, chopped
5-6 pieces green chili
1 tsp chili powder
½ tsp turmeric
2 tbsp lemon juice
¼ cup curry leaves
¼ cup cilantro
salt to taste
Procedure:

Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric. Let stand for 10 minutes to let the flavors seep in. Afterwards, sauté the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside. In the same pan, sauté the onions and curry leaves until the edges start to crisp. Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili powder, and tomatoes. Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water. Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes. Let the liquid boil down a little, then add the cilantro leaves.

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Kinilaw

1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cubes
4 table spoons lemon juice
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
salt and pepper to taste

Marinade fish in coconut venigar for at least 30mins to an hour, Drain, then combine with all ingredients…. let stand refregerated for about another 30mins to an hour, then serve.

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Fish Balls

2 c. cooked or canned fish
2 c. cooked rice
2 eggs beaten
1/2 tsp salt
1/8 tsp paprika
1 Tblsp lemon juice
1 tsp grated onion
2 Tblsp chopped parsley
finely crushed cornflakes or packaged cornflake crumbs

Drain canned fish. Flake fish into a large bowl, removing any bones. Combine fish, rice, eggs, salt, paprika, lemon juice, onion and parsley. Stir with fork until well blended. Press into medium sized balls. Roll in cornflakes, coating well and patting into shape. Place fish balls in a single layer in fry basket. Lower into fat cooking until brown and tender (abot 5 min). Remove from oil and drain. Serve immediately, 6-8 servings

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Inun-unan (Paksiw)

Bangus or any fish fit for this recipe
1/2 inch ginger
1/2 cup Ampalaya (optional)
1/2 cup sliced Eggplant (optional)
1/2 cup Vinegar
1/4 cup Water
Salt

Cut fish into 4 slices and place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant. Bring to a boil then lower heat and simmer for about 10 minutes turning fish once. Transfer to a covered dish and store in the refrigerator to “age” the dish, as Filipinos often prefer Reheat over moderate heat just until heated enough before serving.Add ampalaya and eggplant during the last five minutes of cooking.Repeat steps for the rest of the recipes and make sure it is in the right category. at the end, it will tell you how many you have posted.

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Binurong Isda

1 kg medium tilapia, fried
3 cloves garlic, crushed then fried
1 pc large onion, sliced
1 pc medium ginger, cut into strips
5 pc ripe tomatoes, cut into cubes
200 g Tomato Sauce
3 cups thick coconut cream (first extraction)
2 pc medium bell peppers, cut into strips
300 g pechay, cut into half

SAUTÉ garlic, onion, ginger and tomatoes. Add tilapia, Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes. ADD bell peppers and pechay. Simmer for 3 minutes. Serve.

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BURONG DALAG

1 kilo mudfish (Dalag)
2/3 cup salt
3 cup cooked rice
1 tbsp angkak (herb for coloring)

Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours. Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (Palayok) or a bottke with wide mouth. Cover tighly. Store in the refrigerator. After one week, you may then saute the ‘buro’.

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SHRIMP CURRY

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks celery (cut into 2″ long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
1 tsp hot sauce
or 2 3 hot pepper (siling labuyo), minced salt to taste

 

Saute garlic until brown. Add onions, pepper strips, and celery. Stir for 3 minutes. Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder, season with salt, vetsin, and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water

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GINATAANG GALUNGGONG

1/2 kilo fresh galunggong (medium sized)
1/2 cup vinegar
1/4 cup water
2 native green pepper (long)
1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick

Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream would not curdle. When it boils, ocver and lower heat. Cook for 10 minutes and until sauce thickens.

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ADOBONG BANGUS

1 medium sized bangus, sliced
4 cloves garlis, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin
cooking oil

Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour. Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and fry garlic. Add vinegar mixture. When it boils, drop in fried bangus. Cook for 10 minutes.

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FISH ESCABECHE

1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices
2 red & green bell pepper, strips
1 cup grated papaya (unripe)
4 cloves garlic, crushed
2 tbsp. ginger strips
1 cup vinegar
1/2 cup water
1 tbsp. salt
3 tbsp. sugar
1 tbsp. cornstarch

Clean fish. Rub salt and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sygar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside. Saute’ garlic, ginger strips, and onion. Add bell pepper and grated papaya. Saute’ unitl half-cooked. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauteed mixture and pour on the vinegar sauce. Serve at once.

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FISH SARCIADO

1 large lapu-lapu (apahap or bacoco)
3 tbsp. patis
1 tsp. vetsin
1 tbsp. calamansi juice
4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch
1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing

Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce. Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes. Add patis mixture and cook until it thickens. Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle chopped spring onions.

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FISH SALAD

1 large fish (apahap or any meaty fish)
1/4 kilo shrimps (cooked, chopped)
1 cup mayonnaise
1/4 cup butter
1 tsp. vetsin
2 tbsp. sweet pickles (relish)
salt to taste
1 tsp. sugar

Clean fish. Place in pan, cover with 1 cup water, a little salt and butter. Cook for 3 minutes. Drain. Flake meat, pick out bones. Retain the head and tail of fish intack on its big bone as you are going to put back the fish-meat mixture on it.Mix together the fish meat, chopped shrimps, mayonnaise and seasonings. Pack mixture on the fish skeleton. Chill before serving.

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  • APPETIZER RECIPES

Shrimp Tempura

1 egg
1/2 cup water
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vetsin

Beat egg. Add water and beat again. Add dry ingredients. Mix well until smooth. Dip shrimps in batter. Drop one-by-one in deep hot oil. Fry until golden brown.

Sauce for Tempura:
1 cup fish or shrimps broth
1/2 cup soy sauce
1/4 cup rice wine
2 tsp. sugar
4 cloves minced garlic
1/2 cup grated radish (labanos)

Mix all ingredients, cook for 5 minutes. Cool before serving. Suggested vegetables to go with shrimps tempura: eggplants (thick strips) stringbeans (whole) carrots (thick strips)
Dip cut vegatables in batter and deep fry.

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GAMBAS

1/2 kilo frsh shrimps (medium size)
1/4 cuo butter or margarine
1/2 cup tomato sauce
5 cloves garlic, minced
1 large onion, finely chopped
1 tsp. vetsin
1/2 tsp. powdered pepper
1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
1 tbsp. salt
1 tbsp. bread crumbs

Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients.Cover. Cook for 5 minutes. Then, thicken with bread crumbs.

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SHRIMPS with SWEET SOUR SAUCE

1 cup pineapple chunks (drained)
1 red bell pepper (strips)
1 big onion (quartered)
2 medium sized tomatoe (quartered)
1 cup cucumber, unpeeled (cubes)
1 small carrot (sliced)

Saute’ onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes. Arrange, the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.

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