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.