Filipino Food Store » Filipino Fish Recipes

Calamares

Hilda — Tue, 16 Jun 2009 08:43:45 +0000

This is truly a perfect pulutan , fried squid!! And if you are hungry for more try them with white rice even better!

Ingredients:

half a kilo of Squid (medium or big size)

half a liter cooking oil

one cup of beer

half a teaspoon of paprika

salt and pepper

3/4 of flour

Procedure:

Clean and slice your squids. In a bowl mix the beer, flour, paprika, salt and pepper. Mix them well. In a deep frying pan , warm your oil, once it’s ready dip your squid into the batter and fry them until they are golden brown. You can serve it with different kinds of sauces: mayonaisse with a little bit of mustard, vinegar and chili or soy sauce with a slice of lime.

Sardines

Hilda — Mon, 15 Jun 2009 13:23:10 +0000

How about making your own home-made sardines. A great way to cook your sardine fish and tomatoes. For a version more filipino you can replace the sardines with galunggong fish.

Ingredients:

1 kilo of sardine fish (you can replace this with galunggong) cleaned and washed

some cooking oil

3 tablespoons of flour

salt

1teaspoon of chili powder (optional)

one fourth cup of olive oil

20 cloves of garlic minced

1 big onion sliced

1 teaspoon of fresh ginger chopped

half a cup of tomato purée (tomatoes skins and seeds removed puréed in a blender)

1 teaspoon of tomato paste

4 tablespoons of vinegar

salt

pepper

Procedure:

Dredge the fishes with flour and fry them on a shallow pan with some cooking oil. Set them aside. In another casserole, put some olive oil (about 3 tablespoons) and start sautéing your garlic, onion and ginger. Add the tomato paste, tomato puree and vinegar. Put your fried fishes and chili powder. Let it simmer over medium fire. Pour the rest of your olive oil. Salt and pepper to taste.

Daing

Hilda — Mon, 15 Jun 2009 12:33:20 +0000

Filipinos love dried fish. Whether big or small, they will definitely have their favorite dried fish. Perfect for breakfast or even for lunch and dinner dried fish or daing are nutritious and very easy to make.

You can choose the fish you want to use in making your daing. If you prefer bangus consumption is immediate. However other fishes like galungong or bisugo can be made into daing that you can keep for months.

Ingredients:

about a kilo of your chosen fish (galunggong or bisugo)

about half a kilo of salt

Procedure:

Clean properly your fishes. Slit them into two and scrub salt on the surface. Clean them with running water. Salt is necessary in keeping it clean and free from bacteria. Pat dry your fishes with a clean towel. Sprinkle salt again on all the surfaces. Put them on screen if you have one. Its easier to dry them. Let them dry in the sun until its completely dried. The process could take for days.

Bagoong Guisado

Hilda — Tue, 09 Jun 2009 17:18:36 +0000

Bagoong is an important Filipino delicacy and ingredients to most of its dishes; Be careful of its pungent odor for its actually fermented. Bagoong could be alamang “tiny shrimps” or in fishes. Filipinos love to snack them with green mangoes or just even to top them on newly cooked rice.

Bagoong Guisado

Ingredients:

about half a cup of bagoong (shrimp paste)

1 teaspoon of sugar

2 tablespoons of vinegar

some chilies (labuyo) this is optional if you want spicy

some pork fat

1 red onion chopped

Procedure:

In a pan, put your pork fat add a little bit of water and cover it. Let it boil and let the oil come out from the fat. Fry the fat from its oil, add the garlic then the onion. Add the bagoong and continue frying. Add the sugar and vinegar cook until the vinegar has completely evaporated. If you want a spicy bagoong add the chopped chilies.

Fish Lumpia (Fish Fried Spring Rolls)

Hilda — Thu, 04 Jun 2009 10:06:54 +0000

This is one easy to make dish that all filipino children love! You can pair it with spaghetti or it is as it is!

Fish Lumpia

Ingredients:

About one cup of flaked cooked fish meat

* you can use any fish like bangus or galunggong

1 onion chopped

1 carrot chopped

2 tablespoons of chopped pickles

1 tablespoon of flour

5 tablespoons of milk

1 egg yolk

salt, pepper

and lumpia wrappers

Procedure:

Mix all ingredients in a bowl, except the lumpia wrapper. Let them stand for about fifiteen minutes. Spoon this filling to your lumpia wrapper and fold them. You can cut them in to three to have smaller lumpia . Fry them until golden brown and serve with some sweet and sour sauce!

Pinangat na Tilapia (Stewed Tilapia)

Hilda — Wed, 03 Jun 2009 14:41:07 +0000

When the season of tomatoes comes, cooking Pinangat na Tilapia is the best way to make use of their abundance. We often grill or fry tilapia but cooking them in soury soup rich in tomatoes is worth a try!

Pinangat na Tilapia (Stewed Tilapia)

Ingredients:

5 to 6 medium sized tilapia, scaled and innards cleaned

about half a kilo of tomatoes

half a glass of freshly squeezed calamansi juice

* you can replace this with any sour ingredients like kamias, sampaloc (tamarind) or unripe mangoes

some salt

cooking oil

some water

Procedure:

In your deep casserole put all your cleaned tilapia, put a handful of salt and top it with sliced tomatoes. Pour some water,they should be completely submerged in the water. Let it simmer over medium fire. At the first boil, take off the bubbles gathered on the sides of the casserole, lower the fire, put about 2 tablespoons of cooking oil and add your calamansi juice. Taste the soup if you need to add more salt. Cover and let it boil once more. Turn of the fire.

Inihaw na Hito (Grilled catfish)

Hilda — Fri, 29 May 2009 13:19:50 +0000

Next to Bangus, Hito (catfish) are Filipinos’ favorite non-salty water fish. They are normally abundant in some lakes or cultivated. There are various ways of serving it but it grilling it is the easiest!

Inihaw na Hito

Ingredients:

Depending on the size count one hito per person

some salt

some calamansi juice (lemon juice)

cooking oil

freshly milled peppers

Dipping sauce:

4 tablespoons of soy sauce

chopped red onions

chopped chili (optional)

3 tablespoons of vinegar

Procedure:

Start by cleaning your Hito or catfish. Take off all the intestines and all innards. Wash it. Pat it dry. Scrub salt,calamansi juice and cooking oil inside and outside the fish. Grilled it for about ten to twenty minutes depending on the size. Serve it with your dipping sauce, mix all together.

Kuhol sa gata (Snails in coconut milk)

Hilda — Sun, 24 May 2009 19:00:38 +0000

When we were kids we used to visit our grandmother’s place in the province where we often spent our best vacation ever. Our activities included catching grasshoppers, dragonflies, gathering fruits, flowers and best of all snails. I know this is one specialty thats kinda special, afterall they are snails.

Kuhol sa gata

Ingredients:

about a kilo of Kuhol (you can use any type of snails available in the market)

one bundle of kangkong, cut in pieces

one onion

2 cloves of garlic

1 thumbsize ginger pounded

1 cup of coconut milk

2 tablespoons of bangoong (shrimp paste)

Procedure:

In a casserole put some cooking oil then sauté the ginger, garlic and onions. Add the bagoong and continue stirring. Put the snails and pour in half of the coconut milk. Cover and let it boil for about twenty minutes. Add the kangkong leaves and stalks and the rest of the coconut milk and simmer slowly until the sauce thickens.

Buro Recipe

Hilda — Fri, 22 May 2009 10:13:37 +0000

Buro or balao balao is a Filipino native delicacy made from fermented rice and shrimps, ingenous from the province of Pampanga. It is eaten as an accompaniment but taste even better when served some eggplant, lettuce, mustard, and other vegetables.

Ingredients:

250g or 1/4 kilo shrimp with heads removed
43.5g of salt

1.2kg or 6 cups of cooked rice

Procedure

Start by preparing the rice (C4 variety). The rice must be slightly wet when cooked.
Use 4 cups of water to make the rice slightly watery. Set aside cooked rice to cool.
Mix salt and shrimp in mixing bowl. Mash thoroughly until the shrimp absorbs the salt. Let stand for 2 hours. After 2 hours, put cooked rice in a mixing bowl. Add salt/shrimp mixture then mash to mix ingredients thoroughly. Add the remaining salt to the mixture and mix. Set aside.
Transfer the mixture into sterilized bottles. Leave a centimeter head space from the mouth.
Cover bottles with polyethylene plastic. Cap tightly. Set aside for 10 days to ferment.
On the 10th day, the balao-balao is ready to be served. To cook, saute with garlic and onion.

The balao-balao will last for 2 months when kept in a freezer.

source: Tecnology Resource Center

Rellenong Pusit ( Stuffed Squid)

Hilda — Thu, 21 May 2009 16:54:13 +0000

Here’s an easy recipe to delight your guests. Perfect also for pulutan.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

one cup of parsley chopped (you can replace this with kintsay)

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid. Grill them over medium fire for about ten minutes or depending on the size. do not overcook them.

Hilabos na Hipon (Quick dish Shrimp)

Hilda — Thu, 21 May 2009 16:45:30 +0000

Size does not matter. When I was a kid, we used to eat a lot of shrimps, although my parents could often only afford the small ones. But not as small as alamang. The medium size shrimps are the best one to be used in preparing this easy and delicious recipe.

Hilabos na Hipon (Quick dish Shrimp)

Ingredients:

about a kilo of medium sized shrimps

some salt

1 tablespoon of soy sauce

10 g of butter (about 2 table spoons when melted)

a little bit of water about a quarter of a glass

Procedure:

In your pan put your shrimp, soy sauce, a little bit of salt and your water. Do not put a lot cover and let it simmer for about 7 to 10 minutes. Turn off the fire and add your butter. You can serve this with some sliced green mangoes or kamias.

Tilapia in Coconut Milk (Ginataang Tilapia)

Hilda — Wed, 20 May 2009 14:18:55 +0000

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed.

ginger about a thumb sized pounded

2 cloves of garlic, pounded

1 onion sliced

2 pieces of long green chili (siling haba)

1 cup of coconut milk

1 bundle of pechay, cleaned and cut in serving portions

some cooking oil

Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.

Ginataaang Sugpo sa Pinya

Hilda — Wed, 13 May 2009 10:23:35 +0000

I had this wonderful experience to visit my friends in Bicol. And when we talk about Bicol we cannot avoid talking about Bicol specialties such as Bicol express and Laing. My friend shared me this delicious recipe of prawn with coconut milk, pineapple and some curry really delicious!

Ginataang Sugpo sa Pinya (Prawn Pineapple Curry)
for 2 personnes

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

Okoy or Ukoy Pinoy Shrimp Fried Patties

Hilda — Mon, 11 Aug 2008 14:58:47 +0000

This is a great complete meal dish! Easy to prepare and will surely please everybody!

Ingredients:

1/4 kilo of bean sprouts (toge)

1/4 kilo of prawns (shelled, tails and head removed)

half a block of big tofu (or three pieces of small tofu) cut in cubes

1 onion sliced

half a cup of flour

1 egg

half a glass of water

half a teaspoon of salt

cooking oil for deep frying

Procedure:

This recipe is my auntie’s version of this delicious recipe. In a bowl mix the flour, egg, salt and water. Add the bean sprouts mix well. Get your deep frying casserole and pour the cooking oil. Let it heat up well. Get a small saucer and place about two to three spoonful of your bean sprout-flour mixture. Flatten them with a back of a spoon to have a nice round shape of about 2cms thickness. Decorate the top with a prawn (if you are using small shrimps you need to put at least three pieces) and some cut tofu. Sliced this gently on your hot oil and cook both sides until golden brown. You will need to prepare a vinegar with some chopped chilis and garlic as a sauce for this recipe.

Sinigang sa miso

Hilda — Wed, 30 Jul 2008 17:19:48 +0000

A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish. Put some salt. In a casserole put your cooking oil and start sautéing your onion and tomatoes. Add afterwards the miso. Pour the water and cover. As soon as it boils add the sampaloc and let it cook for about ten minutes. As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork. Strain and put the juice back in the casserole. Add the bangus and mustasa leaves. Cook for another five minutes. Cut off the fire and add your siling haba. The heat of the sinigang will cook it.

Tuna Sinigang

Hilda — Wed, 30 Jul 2008 15:46:20 +0000

A soup dish easy to make but will definitely create wonders. You just need to find the freshest ingredients for this recipe!

Ingredients:

half a kilo of tuna (you can use the head part if you want)

half a cup of kamias (you can replace this with tamarind or sampaloc)

2 tomatoes quartered

1 onion quartered

2 siling haba or chili fingers

about half a cup of mustasa leaves

one liter of water

salt

Procedure:

When you buy your tuna head you can ask the fish vendor to cut it for you. Clean them with fresh running water put some salt. In a casserole pour the water and add the kamias, onion and tomatoes. Cover and let this boil for about thirty minutes. As soon as the kamias are cooked you can get them and put them in a bowl. Add some water juice from your casserole and press it using your fork. Filter this and put all the gathered juice in the boiling casserole. Add your tuna fish and cover. Lower the fire and let this simmer for another ten minutes. Put some salt to taste. Put the mustasa leaves and siling haba. Cover and cut the fire.

Sinigang na Bangus

Hilda — Mon, 28 Jul 2008 11:17:53 +0000

This is truly one of the comforting soupy dish I love to eat when the weather is cold.

Ingredients:

1 big bangus cleaned, scales and gills remove and sliced

1 cup of kangkong leaves and stalks

1 labanos or white radish peeled and sliced

2 siling haba (chili fingers)

1 onion qurtered

2 tomatoes quartered

1 cup of sampalok or tamarind or kamias

salt

about one liter of water

Procedure:

In a casserole pour your water and add your onion, tomatoes and tamarind or kamias. Cover and let this boil. After the first boil, get all the tamarind or kamias and press them in a bowl. You can add some water from your casserole to help you in pressing the juice out. Strain this and put back on the boiling pot. Put your fish, vegetables and siling haba. Cover and lower the fire. Let it simmer for another ten minutes. Add some salt to taste.

Paksiw na Bangus

Hilda — Fri, 25 Jul 2008 13:38:27 +0000

The best way of choosing bangus is by their eyes. It should be shiny and brilliant; It shouldn’t have any foul odor too.

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

Ginataang Tulingan

Hilda — Fri, 18 Jul 2008 12:59:32 +0000

Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Tilapiang Pangat

Hilda — Fri, 18 Jul 2008 12:45:56 +0000

Ingredients:

5 to 6 pieces of tilapia

some rock salt

one cup of kamias or tamarind (you can replace this with sinigang mix)

one cup of whole tomatoes

half a liter of water

1 tablespoon of cooking oil

some patis (fish sauce)

Procedure:

Start by cleaning your Tilapia. Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside. Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt. In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire. At the first boil fetch all the tomatoes and kamis and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

Adobo Pusit

Hilda — Mon, 07 Jul 2008 12:54:37 +0000

One very important aspect we need to remember when cooking squid is that its never good to over cook them. It gives a tough and rubbery like texture. So for this adobo recipe this is a guaranteed express and yet specially good.

Ingredients:

1 kilo of squid

*it is preferable to use smaller squids for this recipe

* clean your squid by washing them in a running water. Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism). Clean them and pat them dry with a paper towel

5 cloves of garlic minced

2 shallots chopped (sibuyas tagalog)

3 tablespoons of cane vinegar (or you can use any type of vinegar available)

1 teaspoon of pepper

some salt

fresh chinese parsley or kintsay chopped

some cooking oil

Procedure:

Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper. Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan, pour your cooking oil, put your shallots and squid. Cook them as you are stir-frying them. Hot pan, mediumfire and constant mixing. If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese parsley.

Daing na Bangus

Hilda — Wed, 18 Jun 2008 14:13:34 +0000

This is one of my favorite breakfast during weekends. Paired up with a garlic rice and tomato salad absolutely delicious!

Ingredients:

3 big bangus (milkfish)

*the best ones are Bangus from Pangasinan

Rock salt

1 big whole garlic

1 cup of vinegar

Black pepper crushed

Procedure:

Start by cleaning the bangus. You can either request in the market for them to clean your bangus and have it cut or do it yourself. If you will have to do it yourself; start by washing the fish with a clear running water. Cut the fish from the head to the tail using a sharp knife in order to make a butterfly style cut on the fish. The belly of the fish should be facing the cutting table and the knife should touch the back of the fish. Open the bangus wide and take off all the innards including the gills. You don’t need to scale the bangus. Wash it again with clear running water, rub it with salt to clean of all the impurities and to take off the stingy odor. Put all your bangus in a deep bowl put about a teasepoon of rocksalt, a teasepoon of cracked pepper, pound all the garlic and pour your vinegar. Cover it and put it in the fridge. It is better to fry them the next day.

Nilasing na Hipon

Hilda — Sat, 14 Jun 2008 13:14:42 +0000

Nilasing na hipon ( literally drunk shrimp) is one of my favorite shrimp dish probably just after hilabos or sinigang na hipon) a dish that is so simple and yet impressively delicious. Nilasing na hipon simply conveys filipino inventiveness and sense of humor.

Ingredients:

1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)

4 tablespoon of olive oil

*I highly recommend using olive oil than normal cooking oil, health and taste wise is better

1 red onion chopped

1 red bell pepper chopped

2-3 siling labuyo (hot chili pepper) this is optional

1 tablespoon of butter (about 15 g)

half a glass of alcohol

* you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer

1 tablespoon of any alcohol (optional if you are doing flambé)

Procedure:

Start by cleaning and preparing the prawns or shrimp. If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation. Otherwise for small shrimps you can just leave it as it is. It is better to use fresh shrimps for this recipe. In a deep salad bowl prepare the marinade. Mix together olive oil, the alcohol, salt and pepper. Mix well and pour over the shrimps or prawns. Let it marinate for about an hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or pan melt the butter with one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) . Add together the red onion and red bell pepper and chopped siling labuyo. Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a topping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.

*flambe is to put the entire dish on fire with the help of the alcohol you added. You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick. But be careful in doing this.

Prawn Pineapple Curry

Hilda — Fri, 13 Jun 2008 14:32:25 +0000

Let’s talk about shrimp. In Philippines you will see them in all sizes, in all prices and with different levels of goodness. There’s the king size prawns, the gambas, the suwahe and there’s also the baby ones, alamang. You’ll find them fresh, dried or even prisonned in a bottle. Anyway you want it. So if you love shrimp this recipe is for you.

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

Procedure:

*published with permission from Dhanggitskitchen

Sinigang na Bangus sa Bayabas

Hilda — Thu, 12 Jun 2008 21:28:09 +0000

This is one of my favorite way to cook Bangus specially during rainy season.

Ingredients:

1 big Bangus (cut into serving portion)

*Remember that Bangus for sinigang should have their scales removed.

1 cup of Sweet potato (Kamote) leaves

2 siling haba (finger chili)

1 cup of ripe guava (peeled) or you can use one sachet of guava sinigang mix available

1 red onion cut into two

salt & pepper

one liter of water

Procedure:

You would never imagine that cooking this dish is so simple. Start by pouring the water in a deep casserole. Turn on the stove at a high flame. Let it boil. Once it reached its boiling point lower the fire. Then add the onion and the peeled guava. Cover and let it cook for about ten minutes. Once the guavas are tender, get them from the casserole and put them in a deep bowl. With the aid of fork crush the cooked guava. You can add about two laddle of hot water from the casserole. Using a strainer, filter the pressed guava meat and seeds. Try to recover all the guava juice and flavor. Pour this back on the casserole. Put the bangus, sweet potato leaves and siling haba. Let it boil for about five minutes. Add salt and turn of the fire.