My son call this recipe a home made hot and spicy sardines.....
Ingredients:
- 2 medium size mackerel scad
- 4 medium tomatoes,chopped
- 1 medium onion, chopped
- 1 thumb size ginger, minced
- 3 cloves garlic, minced
- 1/4 cup vegetable oil for frying
- red cayenne peppers, chopped
- salt and pepper
Clean the fish, by taking out all the intestines then rinse well. Sprinkle the fish with some salt then fry it on high heat until slightly golden brown. Set aside.
Using the same pan, take out some oil, leave just enough to sauté garlic, onion and ginger. Add chopped tomatoes and red cayenne peppers, simmer until tomatoes are cooked. Sprinkle salt and pepper to taste. Add the fish in the pan carefully and simmer for 5 minutes. Serve with white rice and chunky salad.
FRIED TILAPIA
Ingredients:
- Tilapia
- chopped tomatoes
- 2 cloves garlic, minced
- 1 thumb size ginger, minced
- 1 small red onion, thinly chopped
- salt and pepper
- 1/4 cup vegetable oil
Clean the fish by removing all the intestines then rinse well. Sprinkle salt. Set aside.
In a bowl, mix tomatoes, onion, garlic and ginger sprinkle with salt and pepper. Then put this mixture inside the fish belly. Fried the fish on medium heat until crunchy or golden brown. Serve with okra salad.
SINIGANG NA BANGUS
(Boiled milk fish)
Ingredients:
- 1 kg milk fish
- young kamote leaves
- 4 medium tomatoes, chopped
- 4 finger peppers, rinse well
- 1 medium onion, thinly sliced
- 2 thumb size ginger, thinly sliced
- 4 cloves garlic, thinly sliced
- salt and pepper
- knorr original sinigang sa sampalok mix
Clean the fish by removing the intestines, rinse well. Cut the fish into 4 pieces. Set aside.
Put 3 cups of drinking water in a pan, add the tomatoes, ginger, onion and garlic; bring into boil. Add salt and pepper then dip the fish and simmer for 15 minutes or until fish is cooked. Add the finger pepper and kamote leaves, simmer for 3 minutes. Serve while it's hot.
PAKSIW NA ISDA
Ingredients:
- 1/2 k small size fish mackerel scad
- 1/2 k dilis
- finger peppers
- okra
- 2 medium onion, chopped
- 4 cloves garlic, minced
- 2 thumb size ginger, minced
- 1 tsp vegetable oil
- 1/4 cup vinegar
- salt and pepper
- banana leaves
Using an earthen pot, put banana leaves as a bedding for the fish. Arrange the fish mackerel together with okra and finger pepper. put onion, garlic and ginger on top of the arrangement. Sprinkle with salt and pepper.
Using a separate banana leaves, arrange the dilis and add some ginger, garlic and onion. Sprinkle with salt and pepper then wrap it.
Mix 1/4 cup of vinegar with 1/4 cup of water, add some salt and pepper. Pour the mixture over the fish arrangements. Simmer for 30 minutes. Serve with white rice.
STEAMED MUSSELS
Every time we want to eat mussels, my husband will buy it early morning in the market and soak it for a minimum of two hours or until it's time for him to cook it. Soaking the mussels in fresh water will determine their freshness. If a mussel floats, that means it's not fresh anymore, so we throw away all mussels that floats, leaving just the fresh ones to cook.
Ingredients:
- 1 1/2 kg mussels
- 4 medium tomatoes, chopped
- 1 thumb size ginger, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 medium red onion, thinly sliced
- 2 tbsp vegetable oil
- salt and pepper
Preparation:
In a wok, sauté ginger, garlic and onion until slightly golden brown. Add tomatoes, simmer until tomatoes are cooked. Add mussels, stir constantly until all the mussels open up....then it's ready to serve.
