Bangus in Soy Sauce Recipe

Ingredients: 

• 1 medium-sized bañgus 
• Salt and pepper 
• Fat for frying 
• 1 small onion, sliced 
• 2 tablespoons soy sauce 
• Juice of 3 calamansi

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How to Cook Bangus in Soy Sauce:
Clean the bañgus well. Slice into serving pieces. Rub with salt and pepper and let stand about 1 hour. Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.

Escabecheng Apahap Recipe

Ingredients:
1 apahap
4 pieces tokua
1 onion, sliced
2 heads garlic
1 cup water
1 cup vinegar
1/2 cup sugar
1 red pepper
1 tbsp. sifted flour
A few mushrooms and slices of ginger
Salt

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How To Cook:
Clean apahap. Slit the fish. Rua with salt to taste. Cut the ginger and garlic in diagonal strips. Dice tokua in regular sizes. Mix vinegar, sugar and salt until agreeable sweet-sour taste is obtained. Cut pepper in quarters.
Heat fat in a pan and fry fish and tokua until almost done. Set aside. In the same lard used, saute onion, ginger and garlic. Add the vinegar mixture. When mixture boils add fried fish, tokua, mushrooms and pepper. Cover for five minutes. When almost done, add flour which has been mixed with a cup of water. Stir gently until thick.

Escabeche with Papaya Recipe

Ingredients:
2 cups green papaya, cut in strips
1 medium-sized fish
1 large onion, sliced
1 head garlic, sliced thin
1 tbsp. ginger, sliced into strips
1 sweet red pepper, cut in strips
1 hot pepper, cut in strips
4 tbsps. vinegar
1-1/2 cups water
3 tbsps. lard
4 tbsps. sugar
2 tsps. salt
Fat for frying fish

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How To Cook:
Clean fish and sprinkle with salt. Let stand about 15 minutes, and drain well. Fry in hot fat until brown and set aside. Saute garlic ginger, onion and papaya until papaya is half cooked. Add salt and hot pepper and the mixture of vinegar, water, sugar, toyo, and flour or starch. Cook until liquid thickens and the papaya becomes tender. Place fried fish on a platter and pour over it the gravy mixture. Garnish with sliced red-sweet pepper.

Inihaw na Bangus Recipe (Grilled Stuffed Milkfish)

 

Ingredients:

• 1 Whole bangus (about 2 lbs)
• 2 sl Lemon
• 1 1/2 ts Salt
• 1/8 ts Pepper
• 1/2 c Tomatoes, chopped
• 1/4 c Onions, chopped
• 2 Green onions, choppe

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How To Cook:

1. With sharp knife, cut along back of the fish and remove the backbo Rub fish inside and out with lemon slices, sprinkle with salt and pepp 2. Mix tomatoes, onions and green onions. Stuff fish with the mixtur through its back opening. Wrap in foil and grill over live coals unti done. (about 15 minutes on each side). 3. Serve with lemon wedges or with a lemon juice and patis (fish sauc dip. Preparation and cooking time: 45 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

Fish Croquettes

Ingredients:

• 1 cup white sauce
• ½ cup bread crumbs
• 2 cups minced white fish
• Shape and fry as other croquettes

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How To Cook:

Veal, oyster, lamb, lobster, rice, potatoes and peas can all be made into croquettes using sauce to make the proper consistency Croquettes can be baked in oven Meat croquettes are pretty shaped as pears with macaroni stem on top

Daing na Bangus Recipe

Ingredients:
1 lb milkfish, cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying

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How to Cook:

1.  Scale off and clean milkfish by removing gills and innards.
With a knife, slice open the milkfish from
its back, from head to tail.  Dash with salt.

2.   In a square pan or container at least 2 inches deep,
prepare marinate: 1/2 cup rice vinegar,
minced garlic, onion, salt, and pepper corns.
Put in cleaned, sliced milkfish.  If possible,
marinate overnight and place in the refrigerator.

3.  In a deep frying pan, put in a cup of vegetable oil.
Fry marinated milkfish and cook until
golden brown.

4.  Serve immediately with boiled rice,
sliced tomatoes, green mangoes
and vegetable dish.

Burong Isda Recipe

Ingredients:
* ? kilo milkfish or fresh water carp
(well cleaned and scaled)
* 2 cups cold rice, not burnt
* 100 grams garlic (crushed)
* 100 grams ginger (minced)
* 100 grams red onion (chopped)
* 6 lime wedges
* Pinch of salt and pepper
* ? cup patis (fish sauce)
* ? cup white vinegar
* ? cup water

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How to Prepare:
1. In a bowl, mix all ingredients by hand, mashing everything well.
2. Pour into a big mouthed bottle.
3. Stick fishes into the bottle.
4. Seal the bottle well and keep for 1-2 weeks
5. After 2 weeks the fish should be ready.

Bulanglang na Bangus Recipe

Ingredients
- 1 bangus (about 1 lb.) broiled whole
- 3 small eggplants, halved
- 1 small ampalaya, quartered
- 1/2 cup 2-inch slices sitao
- 1/2 cup malungay (horse radish leaves) or sitao tops (green bean tops)
- 1/2 cup sliced onion
- 1/2 cup sliced tomatoes
- 1 cup rice washing
- Bagoong to taste

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How To Cook:
- Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan.
- Bring to a boil.
- Add fish and malungay or sitao tops.
- Cover and simmer just until vegetables are crisp-tender.

Rellenong Bangus

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

• 1 big bangus (milkfish)
  
• 3 cloves of garlic, minced
  
• 1 onion chopped
  
• 2 tomatoes, diced
  
• 1 egg
  
• 1/4 cup lemon juice
  
• 1 small carrot, finely chopped
  
• 1/4 cup soy sauce
  
• 4 tablespoons of cooking oil
  
• ham, finely chopped
  
• raisins
  
• cooked peas
  
• salt and pepper to taste
  

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How To Cook Rellonong Bangus:

• Scale and remove the intestines of the bangus.
  
• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
  
• Marinate the head and skin in lemon juice, soy sauce and pepper.
  
• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
  
• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
  
• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
  
• Add a beaten egg to the sauté and mix well.
  
• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
  
• Fry in oil until golden brown.
  
• Slice slightly diagonal (1 1/2 inch thick) and serve.