Shouniko – Japanese Tapa
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.
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.
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.
Method of Preparation:
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.
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
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.
Steamed Sea Bass
This recipe is everything. It is healthy and it is delicious.
- 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
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 –
Method of Preparation:
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.
- vegetable cooking oil for frying
- Clean and gut the Galungoong
- Rub salt to the fish.
- Heat the oil using a wok or a large frying pan.
- 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
This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required. It is a good starter served with fresh green salad.
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
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
This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.
- 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
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.