Marinated Fried Daing na Bangus

Our family's breakfast favorite! My mom wants to share her way of marinating the Daing na Bangus or sun-dried milkfish. It's the simplest way of preserving the fish by splitting it to a butterfly fillet, soaking it in brine and drying it up under the heat of the sun for 2 to 3 days depending on the sizes of the milkfish.

Ingredients:

1 medium dried butterfly cut milkfish
4 tbsp soy sauce
4 tbsp vinegar
3 tbsp Calamansi juice
2 tsp Spanish Paprika
4 cloves garlic, crushed
1 tsp pepper corn
salt and pepper
cooking oil for frying (Canola Oil is the best oil to use)

Procedure:

1. Mix together all the next 8 ingredients and pour it into the fish. Cover and soak it overnight in the refrigerator. You may use ziplock for this.
2. In a frying pan heat the oil and put the marinated milkfish with skin-side down first. Fry it until golden brown in each side.
3. Remove from heat. Use paper towels to drain the excess oil.
4. Serve hot with sliced tomatoes on the side and your prefered dipping sauce. Enjoy!

Fried Cream Dory Fillet

Cream Dory is one of the most scrumptious fish I've ever tried. Probably because of its soft tasty meat and the ever increasing popularity of its flavor. This fish is also making a hit in some fine dining cuisines. I'm sure you'll definitely love this mouth watering recipe that's so easy to prepare. Here it is.

Ingredients:

1/2 kl Cream Dory Fillet, sliced into serving size
1 egg, beaten
1 c flour
salt and pepper
cooking oil

Procedure:

1. Season the Cream Dory with salt and pepper. Let it stand for 10 minutes.
2. Dip the Cream dory into the beaten egg and dredge it into the flour. Leave it for about 30 minutes for a crispier crust.
3. Heat the oil in a deep fryer.
4. Fry the Cream Dory until golden brown.
5. Transfer into a serving dish. Dip it with mayo garlic dip or your prefered sauce.

Pritong Tilapia

Did you know that this type of fish is caught in the Sea of Galilee during Biblical times? Today, it is one of the most commercially important aquacultured species. It can be prepared as grilled, steamed, as Escabeche, fillet or simply frying it just like the one we show here.

Ingredients:

5 pcs medium Tilapia (cleaned and scales removed)
1 tbsp salt
2 tsp pepper
cooking oil

Procedure:

1. Rub salt and pepper into the Tilapia including the insides.
2. In a pan over medium heat, heat the oil.
3. When the oil is hot put the Tilapia and cover it. Fry the Tilapia 5 to 10 minutes in each side.
4. Remove from heat. Serve in a platter with lots of rice and soysauce with Calamansi or your prefered dipping sauce.

Inihaw na Tilapia

Grilling this fish on a weekend backyard party is surely fun and easy. No other spices needed just plain salt and pepper and you're on the go. However, there are many ways in preparing Tilapia, we will show you the most easiest of all. Here it is.

Ingredients:

2 medium Tilapia fish (cleaned)
1 tbsp sea salt
1 tsp ground pepper
Cooking oil spray for grilling

Procedure:

1. Season the Tilapia with salt and pepper. Rub it all over the fish.
2. Prepare the griller. Spray some cooking oil to prevent the fish from sticking on the grill.
3. Put the Tilapia on the Griller for 10 minutes in each side.
4. Remove from Griller and transfer to a plate.
5. Serve it with soysauce and Calamansi or Lemon wedges. Enjoy!

Tinapa

Tinapa or smoked fish is cured by smoking. It is one of the oldest process of food preservation. Smoking of fish generally brings a unique taste and flavor into it. We used two varieties of fish for our tinapa, matambaka and galunggong which are the main choices of Filipinos because of its affordability in the market.


For the Brine:

In a large bowl or small bucket add warm water and dissolve the salt. Clean the fish and add the brine onto the fish. Let it brine for 1 hour while stirring the brine every ten minutes.

The Smoker:

Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible. Place your fish on the rack and add your wood chunks to the heat source. Cover the smoker and let it smoke for 1 ½ hour. You will need to add wood chunks every 20 minutes to keep the smoke going. Enjoy your freshly made Tinapa. Serve with fresh tomatoes and onions and don’t forget the garlic flavored vinegar dipping sauce.

Ginataang Tilapia

'Gata' or coconut milk can make any dish with pork, beef and even vegetables, very delectable! It may be simple or special recipes. I love this dish because it has this creamy taste to it!

Ingredients:

1 kilo tilapia, cleaned
2 cups coconut cream
1 tablespoon garlic, minced
1 onion, sliced
1 knob ginger, cut thinly
5 tbsp. vinegar
4 pieces red chilli pepper
1 bundle Bok Choy or Pechay
2 tablespoons cooking oil
salt and pepper to taste

Procedure:

1. Heat the cooking oil on a pot.
2. Sauté the onion, garlic, and ginger in hot oil.
3. Once the onion become soft, add vinegar, salt and pepper. Stir.
4. Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
5. Add tilapia. Cover and simmer for 30 to 35 minutes. Add some water if needed.
6. Put-in the red chilies. Cook for 3 minutes.
7. Add the Bok Choy and simmer for about a minute.
8. Transfer to a serving plate.
9. Serve Hot. Share and Enjoy!

Foil Wrapped Milkfish

Wrapping any fish in an aluminum foil can preserve all the flavors of the spices you mixed with it and the flavor of the fish itself. It's naturally healthier since it is cooked without using any oil. Most of the Filipinos prefer to cook milkfish or bangus as it can be prepared in any occasions or just on an ordinary meal.

Ingredients:

1 whole bangus/milkfish, cleaned
1 pc. onion, minced
6 cloves garlic, minced
3 pcs. tomato, diced
1/2 tbsp. fish sauce
salt and pepper

Procedure:

1. Clean milkfish and slice at the middle-top part from head to tail. Make sure not to slice all the way through.
2. Put all ingredients at the inside of the fish.
3. Wrap milkfish with foil to avoid it from spilling the filling.
4. Put in a griller for about 15-25 mins. or until cooked.
5. Serve with dipping sauce!

Relyenong Bangus

Another way to enjoy milkfish! Stuffing it makes it more flavorful and appetizing! You should try this too and your family would surely love this dish!

Ingredients:

3 pieces milkfish , properly cleaned
1 onion, minced
4 cloves garlic, minced
1 carrot, minced
1 cup green peas
1 bell pepper, minced
1/2 cup raisins
1/2 cup flour for dusting
salt and pepper to taste
cooking oil for frying

Procedure:

1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.
2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.
3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.

4. After stuffing the fish, dust it with flour to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.
5. After frying, set aside to cool before slicing.Serve it and enjoy.

Kinilaw na Tanigue

This is our own version of Ceviche or what we locally known as 'kinilaw' we used Tanigue fish for our recipe. Ceviche is a popular appetizer in our town as this dish must be prepared fresh and raw to prevent food poisoning. We cured the fresh fish with vinegar and spice it up with chili's. A must try dish to highten up your appetite!

Ingredients:

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

Procedure:

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.

Inihaw na Isda

This is a very famous dish every time we go to the beach because it's just easy to prepare and all you have to do is just put the fish in the grill and wait for it to be cooked!

Ingredients:

1 kilo any fish that you like
3 calamansi
salt and pepper to taste

Procedure:

1. Clean the fish properly,  put a slit then sprinkle with calamansi juice, salt and pepper.
2. Heat the griller then grill the fish until done.
3. Serve hot with your favorite dipping sauce.

Paksiw na Bangus

Paksiw dishes are cooked using vinegar and I love all paksiw recipes and this paksiw na Bangus is one of them! Do you miss eating this dish?

Ingredients:

1 medium size Bangus (sliced and cleaned)
1/2 cup vinegar
1/2 cup water
1/4 teaspoon black pepper (crushed)
thumb size ginger
1 small onion
4 eggplant (Sliced into your desired size)
2 cloves garlic
salt to taste

Procedure:

1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer  until the fish is half cooked.
2. Add the water and continue to simmer until everything is fully cooked.
3. Serve it hot.

Sinigang na Bangus

Sinigang is a Filipino sour stew usually cooked with Tamarind (sampalok) and other ingredients that would make the soup sour in taste. Sinigang may also be stewed with pork, shrimp and fish such as this one we're going to show you here. We used Milkfish as our msin ingredient. It's my personal favorite variety of Sinigang since this fish perfectly compliments the savory and sour taste of the tamarind.

Ingredients:

1 piece large Milkfish (Bangus), cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 cups kangkong leaves or Chinese cabbage
1 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

Procedure:

1. Bring water to a boil.
2. Add the tomatoes, and onion and simmer for few minutes.
3. Add the bangus. Simmer for 10 minutes.
4. Add the tamarind powder and salt to taste.
5. Remove from heat, add the kangkong leaves. Let stand for 5 minutes.
6. Serve hot. Enjoy!

Pritong Daing na Bangus

Daing na Bangus is a simple fish recipe adored by Filipinos. I like to pair this with fried eggplant with a dipping sauce composed of vinegar and sweet shrimp paste!

Ingredients:

2 pcs. Bangus (cleaned and cut sliced into daing)
4 pcs. calamansi
1 cup oil for frying
salt and pepper to taste

Procedure:

1. Season daing na bangus with calamansi, salt and pepper.
2. Heat oil in a pan.
3. Fry daing na bangus skin first and flip it when it's brown and crispy.
4. Serve with your favorite dip!

Sweet and Sour Fish

My mom came over yesterday and I decided to cook sweet and sour fish because I knew that it is one of her favorite dishes. She loved it and ate a lot. She said the sweet and sour taste blended well.

Ingredients:

1 whole milkfish (bangus) cut to your desired size

1 pc. onion, sliced

5 cloves garlic, minced

1/3 cup ginger, cut into strips

1/3 cup vinegar

2 tbsps. sugar

1/2 cup water

salt and pepper to taste

Procedure:

1. Heat oil in a pan then fry the fish until golden brown. Set aside.

2. In a clean pan, saute onion, garlic and ginger.

3. Add 1/2 cup water and simmer for 5 minutes.

4. Add in vinegar, sugar, salt and pepper then bring to a boil. When boiling add the fried fish and simmer for 5 minutes then turn off the heat.

8. Serve it hot!