Fish Recipes

Fish Tinola

Fish Tinola For this recipe, it is important to grate your ginger so that you can maximize all it’s juices. Also, before you add the sili espada, be sure to take out the stem part leaving the top partially open, to add more flavor into your soup.

Fish Tinola

    Ingredients:

  • 1 kilo rumpi or barracuda
  • 1 onion bulb
  • 2 cloves garlic
  • 1 thumb sized ginger
  • 8 cups water
  • 6 pcs sili espada
  • 2 pcs tomatoes

Traditional way of cooking

Procedure
  1. Pour water in a soup pot. Let boil.
  2. Add ginger, tomato, and onion. Let the water reboil
  3. Add-in the lemongrass. Cover and boil for 5 to 8 minutes
  4. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes
  5. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes.
  6. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
  7. Transfer to a serving plate. Serve with rice.
  8. Share and enjoy!

Tinolang Isda or Fish in Ginger Broth is a type of Filipino clear soup dish wherein fish such as Tuna is cooked in a broth composed of ginger, lemongrass and other vegetables.

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Ginataang Isda

The Bicolano Region of the Philippines is known for its iconic Ginataan dishes. It is sometimes spelled as “guinataan”, which means food cooked with coconut milk or “gata”

Ginataang Isda
    Ingredients:
  • 1 whole regular sized Tambakol about 1kg or half of a big size Tuna
  • 1 1/2 cup coconut milk
  • 3 cloves garlic finely chopped
  • 1 small onion sliced-2 tbsp. palm vinegar
  • 3 pcs green chilis
  • 1 pc. chopped red hot chili optional if you want it extra hot
  • ginger about an inch, sliced
  • salt and pepper to taste pepper must be the whole grain but ground a bit

Traditional way of cooking

Procedure
  1. Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
  2. Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar,
  3. bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
  4. Adjust the heat to high and add the coconut milk (don’t stir too much – so that the fish will not break apart).
  5. Bring to boil, Simmer for about 5 minutes. Adjust thickness of sauce by slowly adding water up to desired consistency.
  6. Drop the whole green chilies and the chopped hot chili.
  7. Adjust taste with salt and pepper.
  8. Transfer into a serving plate and serve with hot rice and enjoy!

The Bicolano Region of the Philippines is known for its iconic Ginataan dishes. It is sometimes spelled as “guinataan”, which means food cooked with coconut milk or “gata”

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Escabeche

In Spanish and Mediterranean cuisine, escabeche is a marinated fish cooked in an acidic mixture. Filipino-style escabeche is a bit different. It borrows from Chinese cuisine (for example, sweet and sour pork). In this case, the whole fish is fried until crispy and then it is cooked in a sweet and sour sauce with vegetables. So if you like seafood and you love sweet and sour Chinese dishes, give this dish a try.

    Ingredients
  • 1 whole fish, cleaned
  • 1 red bell pepper, cut into strips
  • 1 onion, sliced
  • 1/2 cup vinegar
  • 4 cloves garlic, minced
  • 1/4 cup white granulated sugar
  • 1/4 cup ginger, cut into stips
  • 1/2 cup carrots, cut into strips
  • 1/2 cup oil
  • Salt and ground black pepper to taste

Traditional way of cooking

Procedure
  1. Season fish with salt. Heat oil in a frying pan and once oil is hot, fry fish one side of at a time until golden brown.
  2. Remove fish from pan and place it on a serving plate.
  3. In a saucepan, saute garlic, ginger, and onion in 2 tablespoon oil.
  4. Add carrots and bell peppers. Pour in vinegar and dissolved cornstarch and add sugar and ketchup.
  5. Add salt and pepper to taste.
  6. Let it simmer until sauce thickens while stirring occasionally.

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