Delicious Bangus Belly Recipe

Delicious Bangus Belly Recipe

Delicious Bangus Belly Recipe -  This A perfect Morning Baon (provision or supply food taken on journey) Recipe Because you don't need it to marinade it for a long time and it cooks real quick too.

 Everything you do is prepare the night before and place it to your refrigerator so that are you scrambling for indigents before dawn. if your fish is Frozen make sure you to move it to the freezer into the fridge before you sleep so that its thawed enough By Morning.

Delicious Bangus Belly Recipe Ingredients:

• 2 pieces bangus bellies
• 2 tbsp chopped garlic
• 2 pieces calamansi
• 1 tbsp chopped olives
• 1 tbsp Worcestershire sauce
• 3 tbsp olive oil
• Cooking oil
• Salt and pepper to taste

Cooking Instructions:

1. Combine calamansi juice, Worcestershire sauce, salt and pepper then marinate bangus bellies for at least 10 minutes.
2. Season bangus bellies with some salt and fry.
3. Place fried bangus bellies on plate and drizzle with garlic chips in olive oil.
4. Garnish with chopped olives.

Additonal Trivia Bangus(lt.Milk Fish)

The milkfish (Chanos chanos) is the sole living species in the family Chanidae, in which about seven extinct species in five additional genera have been reported.[citation needed] The Hawaiian name for the fish is awa — not to be confused with ‘awa, the word for kava (Piper methysticum), which has an initial glottal stop. It is called bangús in the Philippines, where it is the national fish. In the Nauruan language, it is referred to as ibiya.

History
Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.
In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms Source Bangus

Recipe Source Kusina Master

Edited By: Allstylerecipes.com

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Steamed Tilapia Recipe

How To Cook Steamed Tilapia Recipe 

Steamed Tilapia Recipe - is stuffed with ginger, tomatoes garlic onions and other spices. Though simple, this recipe is beneficial to your health. Fish is rich in Omega 3 or fatty acids.

Fish is a low calorie food that is also low in fat. Recent studies also concluded that eating fish regularly can cut the risk of death from heart disease by a third. There were even studies claiming that eating fish can lessen the risk of Prostate Cancer, Depression, and Inflammation.

Steamed Tilapia Recipe Ingredients:

• 1 kg. Tilapia
• 100 g. Ginger julienne
• 50 g. Garlic thinly slices
• 100 g. Red onion slices
• 30 g. Green chili julienne
• 100 g. Tomatoes round slices
• 50 g. Lemon grass, white part only, chopped
• ¼ cup Calamansi juice
• ¼ cup Olive oil
• 24 inches Banana leaves
• 1 tbsp. Salt
• 1 tsp. Crushed black peppercorn

Cooking Instructions:

1. Season tilapia with salt, pepper, calamansi juice.
2. Lay banana leaves on chopping board. Drizzle with olive oil.
3. Fill inside half portion of ginger, garlic, red onion, green chili, tomatoes, lemongrass.
4. Place on top remaining half portion of ginger, garlic, red onion, green chili, tomato, lemon grass. Season with salt and pepper and drizzle with olive oil.
5. Wrap with banana leaves, then place in steamer for 1 hour or until done.

History

Tilapia go by many names. The aquaculture of Nile tilapia goes back to Ancient Egypt, where it was represented by the hieroglyph K1, 
K1
of the Gardiner List.
Tilapia were one of the three main types of fish caught in Biblical times from the Sea of Galilee. At that time they were called musht, or commonly now even "St. Peter's fish". The name "St. Peter's fish" comes from the story in the Gospel of Matthew about the apostle Peter catching a fish that carried a coin in its mouth, though the passage does not name the fish. While the name also applies to Zeus faber, a marine fish not found in the area, a few tilapia species (Sarotherodon galilaeus galilaeus and others) are found in the Sea of Galilee, where the author of the Gospel of Matthew recounts the event took place. These species have been the target of small-scale artisanal fisheries in the area for thousands of years.
The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinisation of thiape, the Tswana word for "fish". Scottish zoologist Andrew Smith named the genus in 1840.

Recipe Source: Kusina master

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Fried Tulingan Recipe

How To Cook Fried Tulingan Recipe

Fried Tulingan Recipe - Tulingan or Skipjack Tuna is commonly found in wet market in the Philippines. So I think it will not be hard for you to find this main ingredient of this dish. You can also use other varieties of tuna like the yellow fin tuna or mackerel tuna to cook this dish if tulingan is hard to find in your area.

Fried Tulingan Recipe Ingredients:

1 (3 1/2) pound whole mackerel, gutted and cleaned
2 cups water
1 tablespoon tamarind soup base
1 teaspoon fish sauce
oil for frying
Directions:

Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.

Source Kusina Master

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Bangus Sisig Recipe

How To Cook Bangus Sisig Recipe

Bangus Sisig Recipe (Lt.Milk Fish) Not all of us here eat pork. It might be because of choice or religious belief – we totally respect that. But for us who indulge in pork, most will probably say that Sisig has been one of the greatest creations. Who can resist the inviting scent of this dish once you smell the aroma oozing from the hot plate? And Wait till you add some hot sauce and seasoning – magnificent isn’t it? Although Pork Sisig might sound so perfect, we should still control our consumption because it can have negative effect on our health sooner or later. It was because of these not so good effects that other meat alternatives were tested to assemble this dish; one of them is bangus or milk fish – thus we have Bangus Sisig. So what exactly is bangus sisig? What you see is what you get: a delicious concoction of fried (almost toasted) milkfish, onion, ginger, chili, scallions, and seasonings cooked in perfection.
image here

The good thing with this dish is the fact that it is lower in fat and cholesterol compared to the pork counterpart (unless you add more chicharon), and it is also lower in calories. As for the taste, it is heavenly. Are you ready to make your Bangus Sisig? This recipe is easier than you think. Before following all the steps listed below, you will need to prepare the milk fish first; this can easily be done by following our Fried Bangus Recipe. Once the fish is marinated and fried then you can start making this dish right away.
I tried having this with rice. In my opinion, it is best eaten with sinangag or garlic rice. Of course, this is also good to eat as it is  especially for pulutan. Aside from pork and fish, have you tried other sisig varieties? What are they and what do you think about them?
Try this Bangus Sisig Recipe and let me know what you think.

Bangus Sisig Recipe Ingredients:

• 500 g. Boneless bangus, deep fried cut into chunks
• 30 g. Red onion chopped
• 30 g. Garlic chopped
• 30 g. Green chili chopped
• 1 tbsp. Calamansi juice
• 2 tbsp. Liquid seasoning
• 30 g. Green bell pepper
• 30 g. Red bell pepper
• 1 tbsp. Mayonnaise
• ¼ cup Corn oil
• 1 tbsp. Chicken powder
• 1 tsp. Salt
• 1 tsp. Pepper
• ¼ cup Chicken stock
• 1 tbsp. Worcestershire sauce

Cooking Instructions:

1. Sauté onion, garlic, chili, red and green bell peppers then add chunks of crispy fried bangus. Add chicken stock, liquid seasoning, Worcestershire sauce and calamansi juice.
2. Off heat, toss bangus with Mayonnaise.
3. Pour in sizzling plate, garnish with julienne leeks, carrots and garnish with calamansi

Watch Bangus Sisig Recipe

Source: Kusina Master
Video Source: You Tube
Image Source: Bangus Sisig

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Paksiw Na Isda Recipe

How To Cook Paksiw Na Isda Recipe

Paksiw Na Isda Recipe  is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork (Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood.
Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas.

Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.
I grew-up ignoring this dish. When my mom serves this for lunch or dinner, I would go straight to the pantry and open a can of ma-ling (a brand of Chinese luncheon meat) or corned beef for myself. I guess that my taste buds are configured for fried meat and sweet foods when I was a kid; I’m sure that most of you can relate.
As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food.
Try Paksiw na Isda recipe and let me know what you think.

Paksiw Na Isda Recipe Ingredients:

• 1 piece Milkfish or Bangus, scaled, cleaned and cut in serving sizes
• 1 Long Chili Peppers, sliced diagonally
• 1/3 cup Vinegar
• 1 thumbsize Ginger, sliced in strips
• 1 medium Onion, chopped
• 1/3 cup water
• 1 teaspoon Salt
• 1 teaspoon White Pepper

PREPARATION TIME : 10 minutes

1. Put all the ingredients in a pan and bring to a boil. Do not stir.
2. Turn the heat down and simmer for 10-12 minutes or until the fish is done. Turning the fish over to the other side is necessary if the pan you are using is too wide and the fish is not totally immersed in the liquid. Flip the fish over during halfway through the cooking process.
3. Serve with a plate of rice.

TIPS:

• You can use Galunggong instead of Bangus. Try to watch the cooking time as it is not as meaty as the Bangus, thus, tends to cook faster.
• Do not stir the vinegar mixture in Step #1 so the vinegar will not taste fresh and very tangy.
• Handle the fish delicately so it doesn’t fall apart when you are flipping it over or when plating the dish.

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Source: Kusina Master

Video Source: You Tube

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Fish Escabeche Sweet and Sour Fish Recipe

How To Cook Fish Escabeche Sweet and Sour Fish Recipe

Fish Escabeche Sweet and Sour Fish Recipe is an ancient cooking and preserving method which originates in Spain during the Middle Ages. The spanish style of cooking Escabeche is a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion.

The Filipino style of cooking Escabeche recipe is made by frying any kind of meaty fish, and topping with sweet and sour sauce with vegetables. We suggest that you choose fishes that are meaty and not too much fish bones like bangus.

Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.

 Fish Escabeche Sweet and Sour Fish Recipe INGREDIENTS:

Sweet and Sour Sauce:

• ½ cup of white vinegar
• ½ cup of white sugar
• ½ cup water
• ¼ cup tomato or banana ketchup
• 1 thumb size ginger, julienne
• 1 tablespoon vegetable oil for sauteing
• 1 bell pepper cut in stripes
• 1 medium size onion, quartered
• 1 carrot, Julienne

Choose any of the following fishes:

• Big Tilapia, Lapu-lapu, Maya-maya, tuna, Fish fillet of any kind

INSTRUCTIONS:

Sweet and Sour Sauce:

1. In a deep pan, sauté ginger in a low fire. Once you smell the aroma, add the vinegar and water. Let it simmer for at least a minute.
2. Add sugar and ketchup. Stir until the sugar are dissolved.
3. In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
4. Pour and mix the slurry in the pan to thicken the sauce
5. The sauce is now ready for use.

Fish Cooking Procedure:

1. Pick your chosen fish.
2. Clean it thoroughly: remove innards, gills, fins and scales.
3. Heat up enough oil (oil amount depends how big is the fish) in deep frying pan and slowly drop the fish. Cook until the its color turns brown.
4. Arrange fish on a plate and garnish with onions, bell pepper and carrots.
5. Pour the sweet and sour sauce over it.
6. Serve and enjoy.

Watch Fish Escabeche Sweet and Sour Fish Recipe Video

Video Source YouTube

Source : cafenilson

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