Ginataang Yellow Fin Tuna is another version of fish cooked in coconut cream. I used yellow fin tuna fillet for this recipe. I got this fish frozen in a package composed of three large fillets. The thing that I was not expecting is the place where I got this. Nearby supermarkets and Asian stores do not […]
Grilled Stuffed Tilapia is like your typical grilled whole fish except that it is stuffed with delicious veggies inside. It is simple, easy-to-cook, delicious, and totally Filipino. I enjoyed having it with a dip of spicy toyomansi (ponzu). So, how easy is it to make your own grilled stuffed tilapia? Let me tell you. I […]
Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that commonly uses unripe tamarind or bilimbi to make the sour sour. This singang na bangus sa bayabas is not as sour as the traditional singing dishes, but […]
Mahi-mahi paksiw is a dish wherein fish such as mahi-mahi (which is also known as dolphin fish – don’t worry, this is not our friendly dolphin flipper) is cooked in vinegar with some spices. This is a simple Filipino recipe and it is consumed best with warm rice. Other names of this dish are paksiw […]
Inihaw na Tilapia or Grilled Tilapia is one of my favorite summer time dishes. There are many ways to prepare inihaw na Tilapia, this recipe will guide you on how to make grilled or inihaw na Tilapia in the simplest way – rubbed with salt and pepper and cooked directly over the grill. Fish such […]
I like to have Grilled Ahi Tuna for lunch on a sunny day. Having it with mango salsa compliments well with the dish and provides it with a refreshing taste. This Grilled Ahi Tuna Recipe will guide you on how to make a flavorful grilled tuna dish that you will surely enjoy. If you will […]
Tuyo fish is a type of Filipino sun dried fish. This is usually fried quickly and eaten with spicy vinegar dip and rice. Tuyo is usually consumed for breakfast in the Philippines, although this dried fish can also be eaten for anytime of the day. A recipe on how to cook tuyo fish is not […]
Honey and Balsamic Glazed Mahi mahi is a healthy and delicious choice for lunch. This will even be better if paired with the good stuff such as brown rice and steamed asparagus. I also like the idea of having mushrooms with mixed vegetables on the side. It will make this dish more healthy, Preparing this […]
Pinangat na Isda is a Filipino Fish dish. There are two popular versions of Pinangat: the sour version using bilimbi (kamias); and the Bicol version with gata. This recipe is the sour version.
Pinangat na Isda is one of the simple Filipino Food that I like eating. There is nothing fancy about this dish, yet I enjoy having it. Maybe it is because of its natural flavor that relaxes my taste buds — or perhaps the nostalgia that it brings.
Cooking pinangat is very easy. How easy? Let’s just say that it is way to easy compared to frying an egg. All you need to do is combine all the ingredients and cook them all at once. Simple, isn’t it?
This is a simple baked fish recipe using common ingredients. Even if this is simple, the flavor is surprisingly good.
Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later.
The first few steps in preparing Sinanglay remind me of Inihaw na Tilpia or Inihaw na Bangus. I usually stuff the fish with onion and tomatoes before grilling; this is also one of the factors that differentiate Sinanglay from Ginataan.
I was told by a Bicolano friend that they usually use lemongrass to tie the fish. According to him, the fish needs to be tied in order to secure the stuffing while cooking. Another benefit of using lemongrass is that it brings-in a nice aroma to the dish. I can’t find any lemongrass this season so I opted for an alternative: Pechay (or Bok Choy). The fish needs to be wrapped in Pechay leaves for the same reason; but, I made sure that the cavity would remain closed while the fish is being cooked. I did it by tying kitchen twine around the fish.
Try this Sinanglay na Tilapia recipe and let me know what you think.
Paksiw 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.