INGREDIENTS:

• 4 slices milkfish(bangus) belly, deboned
• 1 large white onion, cut into rings
• 1/4 cup cooking oil

For the Marinade:

• 6 calamansi, juice
• 4 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• salt and pepper to taste

HOW TO COOK:

Part 1
1. Marinate milkfish in calamansi juice, soy sauce, garlic, ginger, salt and pepper for 30 minutes.

Part 2
1. In a pan, heat oil then lightly fry onions for a minute. Drain and set aside.
2. In a same pan, fry marinated fish until crisp and golden brown. Drain and set aside.
3. In a same pan, reduce oil then saute garlic and ginger.
4. Pour marinade then adjust seasoning according to taste.
5. Put back fried fish and fried onions then simmer for a few seconds.
6. Remove from heat then transfer to serving plate. Serve with garlic rice.

SOURCE: pinoystylerecipe.net
IMAGE: melyskitchen.com

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INGREDIENTS:

HOW TO COOK:

SOURCE: yummy.ph

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INGREDIENTS:

• 1 whole Tilapia (cleaned)
• 4 cloves garlic
• 1 onion (diced)
• 2-3 pcs tomatoes (diced)
• 3/4 cup water
• 1 egg (beaten)
• 1 tbsp Fish Sauce (Patis)
• cooking oil

HOW TO COOK:

1. Pan fry the Tilapia. Set aside.
2. In a separate pan, saute garlic, onion & tomatoes.
3. Add water and simmer for 5 minutes.
4. Add the beaten egg & fish sauce. Cook for 3 minutes.
5. Add the Tilapia and cook for 5 minutes.
6. Serve hot. Enjoy!

SOURCE: pinoycookingrecipes.com
IMAGE: panlasangpinoy.com

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INGREDIENTS:

• 6 oz. ahi tuna
• 14 oz. extra firm tofu
• 1 medium red onion, sliced
• 3 pieces long green chili, sliced
• ¾ cup apple cider or cane vinegar
• 2 tablespoons soy sauce
• 2 tablespoons granulated white sugar
• 1½ cups cooking oil
• Salt and ground black pepper

HOW TO COOK:

1. Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
2. Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
3. Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
4. Remove the tuna from the grill. Slice into cubes. Set aside.
5. Heat the oil in a deep cooking pot.
6. Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
7. Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu intocubes. Set aside.
8. Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
9. Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
10. Transfer to a serving plate or bowl.

SOURCE: panlasangpinoy.com
IMAGE: cooking.nytimes.com

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INGREDIENTS:

• 2 cups dried anchovies (dilis)
• 2 tablespoons banana ketchup
• 2 teaspoons hot chili sauce
• 1/2 cup brown sugar
• 2 cups cooking oil

HOW TO COOK:

1. Heat a cooking pot and pour-in cooking oil.
2. When the oil becomes hot, deep-fry the dried anchovies for 2 to 3 minutes or until the color turns light brown.
3. Turn-off heat and remove the fried anchovies from the cooking pot. Set aside.
4. Combine fried anchovies, ketchup, and hot chili sauce then mix well.
5. Add brown sugar and mix until all the anchovies are coated.
6. Heat the same cooking pot with the remaining cooking oil and fry the coated anchovies for 2 minutes or until the texture becomes crunchy but not burnt.
7. Remove the anchovies and transfer to a serving plate.
8. Serve.

SOURCE: cookeatshare.com
IMAGE: panlasangpinoy.com

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INGREDIENTS:

• 1 pc bangus, grilled and shredded
• 2 cups malunggay leaves, washed
• 1 cup kalabasa flower
• 10 pcs okra, sliced
• 1 bundle string beans, sliced into 3-inch pieces
• 2 pieces medium ampalaya, sliced
• 3 tbsps bagoong isda
• 1 thumb-sized ginger, sliced
• 2 medium-sized tomatoes, chopped
• 1 red onion, sliced
• 3 cups water

HOW TO COOK:

1. Bring water to a boil in a pot and add ginger, onion, and tomato.
2. Simmer for a few minutes and pour bagoong isda.
3. Add okra, string beans and ampalaya. Cook in medium heat for 5 minutes.
4. Put in the kalabasa flower and malunggay leaves, simmer for a minute.
5. Lastly add the grilled fish and serve.

IMAGE: pinakbetrepublic.blogspot.com

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INGREDIENTS:

• 1 medium sized (about 2 pounds) bangus (milkfish), sliced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup vinegar
• 1/3 cup water
• 1 teaspoon vetsin
• cooking oil

HOW TO COOK:

1. Combine all ingredients and marinate the bangus (milkfish) slices in this mixture. Let stand for 1 hour.
2. Drain bangus. Set aside vinegar mixture.
3. Fry bangus. When golden brown, set aside and fry garlic. Add vinegar mixture.
4. When it boils, drop in fried bangus. Simmer for 10 minutes.

SOURCE: cookingwithpeachy.com
IMAGE: Jeffrey Wong Photography

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INGREDIENTS:

For the Fish Fillet:

• 2 medium sized lapu-lapu or surgeon fish
• 1 ½ cups hardtack (bread crumbs)
• ½ cup calamansi juice
• 3 beaten eggs
• salt, pepper, monosodium glutamate

For the Sweet and Sour Sauce:

• ½ cup water
• 2 tablespoons cornstarch
• 1 ½ tablespoons sugar
• ½ cup Pineapple juice
• vinegar, soy sauce, margarine

HOW TO COOK:

For the Fish Fillet:

1. Clean the fish thoroughly and peel.
2.  Remove fish bone. Cut the flesh into small strips.
3. Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate).
4. Dip fish in egg and hardtack.
5.  Fry the fish. Serve with sweet and sour sauce on the side.

For the Sweet and Sour Sauce:

1. Dissolve ½ cup water 2 tablespoons cornstarch and 1 ½ tablespoons sugar.
2. Mix well until thicken.
3. Add ½ cup Pineapple juice. Stir in vinegar, soy sauce and margarine,
4. Boil on low heat and mix together 2 minutes.

SOURCE: lutongpinoy.info
IMAGE: foodelicacy.com

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INGREDIENTS:

• 3/4 lb tilapia (2 filets)
• salt and pepper to taste
• 1/3 cup shredded parmesan
• 1 heaping tbsp nonfat plain greek yogurt
• 1 tbsp lemon juice*
• 1 clove of garlic, minced
• 1/2 tsp of italian seasoning (or a few dashes of oregano, thyme and basil)

HOW TO COOK:

1. Preheat your oven to broil.
2. In a small bowl, mix together the parmesan, yogurt, lemon juice, garlic and italian seasoning.
3. Season your tilapia filets with salt and pepper to taste.
4. Place the tilapia filets on a baking pan. Broil for 2-3 minutes on each side.
5. Remove from oven and spoon an equal amount of sauce mixture over each piece of fish.
6. Broil for another 1-2 minutes, until the tops of the fish are lightly browned.
7. Enjoy!

*If you don’t have lemon juice, white wine works too! I made it with sauvignon blanc once and it was wonderful!

SOURCE: afterdinnerdance.com

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INGREDIENTS:

• 250 grams tuna fillet cut in big dice or cubes
• 2 pcs capsicum in big dice
• 1 pcs big onion big diced
• 2 tbsp seasoning soy sauce
• 1/4 cup juice from lemon
• 1/4 cup butter
• salt and pepper
• dried marjoram and thyme herbs
• barbecue sticks

HOW TO COOK:

1. In a mixing bowl, mix all ingredients together, marinate for a minimum of 15 minutes.
2. Grab a skewer/barbecue sticks and one by one, depending on your imagination.
3. Place tuna meat and onion, capsicum alternately.
4. Best cooked using charcoal grill or simply by oven grill.
5. Brush with the remaining marinade mix.

SOURCE: masarapdin.wordpress.com
IMAGE: barelypoppins.wordpress.com

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