Category: Fish

Salmon Sashimi

Salmon sashimi, photo by Arnold Gamboa

Salmon Sashimi

With sashimi, there are at least three things to consider:  The freshness of the fish, a good sharp chef’s knife or a miyabi and a solid chopping board.

Ingredients

  • 200 g fresh salmon fillet
  • 1-2 tbsp soy sauce
  • 1 tbsp wasabi sauce

Method of Preparation:

Clean the salmon first and then pat dry with paper towel.

Put the fillet on the chopping board.

Proceed to slice the salmon as thinly, about 1 cm in thickness maximum and as cleanly as possible.  A really sharp knife is a must.

Arrange the strips on a dainty serving plate with a little ceramic bowls of the soy sauce and wasabi sauce.

Enjoy!

 

 

Grilled Lapu Lapu in Oyster Sauce

Grilled lapu lapu in Oyster Sauce

Grilled Lapu Lapu in oyster sauce, photo by Ruben Ortega

This recipe is quite easy to make and perfect for an outside barbecue.

It is cooked wrapped in banana leaves (these can be availed in the frozen section of Oriental supermarket), which gives a delicious and ‘fresh’ taste to the fish beloved by Filipinos.

The fish wrapped banana leaves is then re-wrapped in tin (aluminium) foil for two reasons:  one, to prevent the banana leaves from burning  and two, the foil would ensure the fish to stay soft and moist as it cooks.

 

Ingredients

  • Whole lapu lapu (grouper fish), cleaned, descaled and gutted
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 sweet red peppers, sliced
  • 2 shallots or small onions, diced
  • 1/2 inch ginger, julienne

 

Method of Preparation:

  • Arrange the banana leaves to be enclosed over a larger tin foil (see photo above)
  • Place the fish on top of the banana leaves.
  • Drizzle it with olive oil, drop the garlic all over the fish, do the same with the red peppers, shallots or onions as well as the ginger.
  • Spoon in the oyster sauce.
  • Wrap the fish fist with the banana leaves, enclosing all the ingredients onto the fish.
  • Then securely wrap the banana leaves parcel in tin foil.
  • Put the tin foil directly into the barbecue and cook for 20-30 minutes.  Ensure to turn over at foil parcel on the barbecue as it cooks.
  • Serve with some green salad and buttered bread.

Enjoy

 

 

Sinabawang Ulo Ng Tuna

Sinabawang Ulo Ng Tuna, photo by Ruben Ortega

Sinabawang Ulo Ng Tuna

Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world.  What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup.  Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish.   There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.

Ingredients:

2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut  or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste

Procedure:

1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.

2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.

3. Increase the heat, add the Chinese cabbage or pechay and chilies.

4.Season with fish sauce or salt according to your taste.  Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.

Enjoy! Itadakimasu

Steamed Sea Bass

 

Steamed Sea Bass, photo by Arnold Gamboa

Steamed Sea Bass

This recipe is everything.  It is healthy and it is delicious.

Ingredients:

  • sea bass, scaled and gutted (ask the fishmonger to do this if possible)
  • 250g cherry tomatoes
  • 20g fresh ginger, cut into thin strands
  • 1 medium onion, peeled and finely sliced
  • 300g (ml) hot water
  • 1tbsp light soy
  • 1tsp shaoxing wine vinegar
  • 1tsp fish sauce
  • 1 stalk Spring onion, slice finely on a diagonal
  • 1 red birds eye chilli, chopped
  • 2 clove garlic, sliced finely

Method of preparation:

The process of steaming your fish is entirely up to you.  It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.

Otherwise, use a large roasting tin with rack; preheat the oven to 180C.

Score 3 or 4 lines across the skin of the sea bass at both sides.

If you are using a roasting tin like the above, flip the rack to give height to it.  Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it.  As much as possible use a roasting tin which would fit  the whole sea bass.

Stuff the belly of the fish with some ginger and  a bit of onion.

First arrange the tomatoes all over the rack, add the  in the rest of the vegetables over the tomatoes.  And then carefully put the fish of top of the vegetables.

Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.

Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).

Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it.  Then spoon in the delicious stock over the fish.

To garnish with the spring onions and  chilli.

Served with rice and freshly perhaps a salad of blanched bok choy!

Congee With Dried Anchovies

Congee with Dried Anchovies, photo by PH Morton

Congee With Dried Anchovies

When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started by breakfast with congee or lugaw topped with crispily fried dried anchovies or dilis.

It was strange at first as I have never had dili in my lugaw before but I quickly developed a taste for it.  It sets the day right.

Now back in London, I am missing this little treat.  Thank goodness it is pretty easy to make at home.

Here is the recipe –

Ingredients

  • Congee
    1. 3 tsp sesame oil
    2. 1 small onion, chopped finely
    3. 1/2 cup long-grain rice (uncooked)
    4. 4 cups vegetable stock or 3 vegetable cubes dissolved in 4 cups of hot water
    5. 1/2 ” piece of ginger (grated finely)
    Toppings
    1. 2 tbsp chili oil
    2. 2 tbsp dried anchovies, fried until golden and crispy
    3. 1 egg (boiled)
    4. 6 cloves garlic, chopped finely and then fried until golden brown
    5. 1 stalk spring onion, chopped
    6. Fish sauce
    7. Calamansi or lemon, juiced

Method of Preparation:

Congee

  1. Heat the sesame oil in a large saucepan over high heat.
  2. Add the chopped onion and fry until translucent.
  3. Stir in the rice and cook for a couple of minutes until well covered with the oil.
  4. Pour in vegetable stock, add the ginger and bring to a boil.
  5. When it starts to boil, reduce the heat and leave to simmer but ensure to give it a stir once in a while.
  6. When the rice had softened and absorbed most of the liquid and has a porridge-like thickness, then it is cooked but if a more runny consistency is wished, add more hot water.

Toppings

  1. Fry the anchovies in wok or frying pan with a little oil.  Stir for 5 minutes until golden brown and crispy all over.
  2. Ladle a good portion for one in a bowl. Add a bit of fish sauce to the congee.  Sprinkle with the fried garlic and chopped spring onion then add the chopped boiled egg and dried anchovies.
  3. Finally drizzle with the juice of calamansi or lemon according to taste.

Enjoy!

 

Fried Galunggong

Fried Galunggong, photo by JMorton

Fried Galunggong

It was such a treat to eat these crispily fried galunggong once again.  Alma, my sister-in-law did such a good job cooking them.  But then again she is a very good cook.

These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂

Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish.  It can be cooked as paksiw as well.

The Recipe:

  • Galunggong
  • vegetable cooking oil for frying
  • salt

Cooking Directions

  1. Clean and gut the Galungoong
  2. Rub salt to the fish.
  3. Heat the oil using a wok or a large frying pan.
  4. Fry the galunggong until crispy and golden all over.

Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice.  Somehow this combination really works.

I am feeling hungry just thinking about this. 🙂

Tuna Belly Ceviche Recipe

Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This is a delicious fish recipe considering there is no ‘cooking’ (application of heat) required.  It is a good starter served with fresh green salad.  It healthy, full of protein and omega 3.

 

Ingredients

  • 1/2 kilo Tuna belly fillets
  • 2 cups vinegar
  • 1 cup Kakang-gata (coconut milk), optional
  • 2 bird’s eye chillies, chopped
  • 1 tbsp finely chopped ginger
  • 6 cloves garlic, finely minced
  • 2 stalks spring onions, chopped
  • 1-2 Lemons, juiced
  • Salt and freshly ground black pepper
  • sugar
  • Thinly sliced cucumber to decorate

Method of Preparation:

  • Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.
  • Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.
  • Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂  The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).
  • Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:)   The addition of ginger also helps to remove the fishy smell.  Add the garlic and spring onions for piquancy.  Lemon or calamansi goes well with fish.
  • Finally season with salt, sugar and freshly ground black pepper.
  • Give it a good mix.
  • Cover once again and return it in the fridge to chill for at least  half an hour.
  • Serve it cold decorated with slices of thin cucumber.

 

Tuna in Creamy Mustard Sauce Recipe

Tuna in Creamy Mustard Sauce, photo by Arnold Gamboa

Tuna in Creamy Mustard Sauce Recipe

This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.

INGREDIENTS

  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, minced finely
  • 2 tablespoons fresh lime juice
  • 4 tablespoons extra-virgin olive oil
  • 1 cup of green beans, trimmed and cut into 2 inches length
  • 1/2 cup carrots, peeled and quartered and then cut into slices
  • 1 tablespoon black pepper, ground (use mortar and pestle to grind)
  • Salt to taste
  • 2 pounds tuna belly, cut into bite-size pieces
  • Parsley to decorate

DIRECTIONS

 

1. Combine the mustard, soy sauce, ginger and lime juice. Set aside.

2.. Slowly stir in the olive oil.  Mix well.  Set aside.

3.  Steam the green beans (string beans) and carrots until tender.  Set aside.

4.  Using a casserole pan or even a wok, heat up the mustard mix and simmer for 3 minutes.

5.  Carefully set the tuna belly pieces in the  casserole pan or wok and let the tuna soak in the mustard sauce.  Cook for a minute or until all sides have turned opaque white.

6. Gently stir in the steamed green beans and carrots.

Serve the tuna belly pieces and pour the delicious creamy mustard sauce all over them.

Decorate with a small twig of parsley!

Enjoy with salad or a small bowl of freshly boiled rice.

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