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 […]
Tilapia with Salted Black Beans is also known as tilapia with tausi. This is a delicious dish involving the St. Bernard fish. You can prepare this during regular days. This is usually eaten with white rice, but eating this with brown rice is also a good idea. It will take about 30 minutes to cook […]
Pinaputok na Tilapia is a Filipino Recipe wherein Tilapia is stuffed with a generous amount of tomatoes, onions, and ginger up to the maximum point that the cavity of the fish can handle. The term “pinaputok” is a Filipino word for explode or burst. It was used to describe the state wherein the fish can […]
Tilapia, also known in some parts of the world as St. Peter fish, has been the most sought after fish for many reasons. In terms of availability, this fish is there all year long – thanks to the countless fish farms that grow tilapia. It has now been in the 5 most significant varieties of […]
Making Fish Tacos is a nice and fun way to consume fish. It is visually appealing and it tastes so good. If you have no idea on how to prepare one, this Tilapia Fish Tacos Recipe can be handy. Have you tried making Fish Tacos before? If you had, you already knew that making one […]
Do you have an idea for your Tilapia Fillet? Try to do something interesting to it, like making this Baked Tilapia with Grilled Pineapple Salsa.
In some cases, fish can taste boring if served the same way all the time. Dressing-up your tilapia dinner is a sure way to refresh your taste buds and enjoy your food. Also, try adding colorful and tasty sides to help you boost your appetite.
I made this delicious tilapia dish from frozen tilapia fillets that were sitting in the freezer for 3 days now. I have this habit of buying ingredients that I don’t immediately need. As a result, I tend to come-up with ways to consume those ingredients before they become stale. I know that we are all trying to save money on groceries, but there are times when my hoarding instincts prevail.
The best thing that I like about this fish recipe is the balance of flavor. Combining baked fish with pineapple salsa satisfied my taste buds right after my first bite.
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.
Pesang Isda or Fish in Ginger Stew is one of the dishes that make me consume more steamed rice than the usual. This delightful dish involves cooking medium to large sized fish in a broth that are mainly composed of rice washing and ginger; vegetables such as bok choy or pechay are also included for added flavor and nutrition. It has been a common practice to use “dalag” (mudfish) for this recipe, but feel free to use any medium to large size fish that you desire.
When skimming the recipe, you’ll notice that I first fried the fish before cooking it with the rest of the ingredients. This is not the traditional method in making Pesang Isda but rather a technique that I learned from my mom. This method makes the fish taste better and provides a more stable texture that prevents flaking when cooked in water for a long time. Rice washing, on the other hand, makes the soup richer and thicker. I usually add this to ginger stews such as this and Tinolang Manok.
Sarciadong Isda is literally translated as “Fish with sauce”. Fried fish is simmered in a sauce that is usually composed of tomatoes and onions; some seasonings are also added to enhance the flavor.
In my opinion, this simple and healthy recipe also works well with leftover fried fish. You can still transform your leftover fried fish that you had last night for dinner into a very tasty and hearty lunch meal.
I used tilapia for this demonstration because it’s the only fresh fish available in the nearest market. I don’t hate tilapia (in fact I use it in most of our fish recipes) but I still feel that using saltwater fish for this particular recipe is better. I guess that this is one of the disadvantages when you live in the Midwest where the ocean is hundreds of miles away. This is just my view; there are no specific types of fish required for this recipe so feel free to use whatever suits you best.
Try this Sarciadong Isda recipe