FISH MENUDO

I am an omnivore and sometimes I crave for fish dishes more than meat dishes. Here's one recipe that I should try preparing one of these days when I get tired of paksiw, tinola, steamed, and fried fish.

Ingredrients:

¾ kilo Labahita, filleted and cut into 1”x 1” cubes

¾ tbsp Calamansi juice

4 cloves Garlic, crushed

4 medium (150g) Potatoes, cut into cubes

1 medium (150g) Carrot, cut into cubes

1 can (227g) DEL MONTE TOMATO SAUCE

1/3 cup Cooked or frozen green peas

1 medium Red bell pepper, cut into strips

Preparations:

1.      Marinate labahita in calamansi juice, ½ tsp iodized salt and

         ¼ tsp black pepper for 15 minutes.

         Fry in oil until golden brown. Set aside.

2.      Saute garlic, onion, potatoes and carrot.

      Add ¾ cup water and ½ tsp iodized salt.

       Simmer for 20 minutes or until vegetables are tender.

3.      Add green peas and DEL MONTE TOMATO SAUCE.

      Simmer for 5 minutes.

4.      Add fish and bell pepper. Simmer once and serve.

BINURONG ISDA

Burong Isda is one of my maternal grandmother's favorite dish. When I was still a child, I don't feel like eating it because of the smell. I then wonder why my grandmother and all my aunts and uncles love eating Binurong Isda and my maternal grandmother loves making one! She would often come home from the market with her basket filled with Tilapia and make Burong Tilapia. Days after, the whole family feast on Binurong Isda that the kids (like me) really hate the smell.

You will need:

1     kilo (8 pcs) medium tilapia, fried

3     cloves garlic, crushed then friend

1     large (75 g) onion,sliced

1     meduim (15 g) ginger, cut into strips

5     pcs ripe tomatoes, cut into cubes

1     pouch (200 g) DEL MONTE Tomato Sauce

3     cups thick coconut milk (first extraction)

2     meduim (100 g) bell peppers, cut into strips

300 g pechay, cut into half

Here's how:

1. Saute garlic, onion, ginger and tomatoes. Add tilapia, DEL MONTE Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes.

2. Add bell peppers and pechay. Simmer for 3 minutes. Serve.

PESANG BANGUS

Pesang Bangus is one of my fave dish with Milkfish (Bangus). Aside from the usual paksiw, tinola, or daing na Bangus, Pesang Bangus is something I like cooking when we have Bangus from the market. 

Ingredients:

2 tbsp cooking oil
2 tbsp sliced ginger
1 tbsp chopped garlic
3 cups water
1 whole medium-size bangus, sliced and washed thoroughly
2 cups sliced cabbage
2 cups sliced petchay tagalog
1 stalk leeks, sliced into 3 pieces
1 8g sachet Maggi Magic Sarap
   patis to taste

Procedure:

1. Heat oil. Saute ginger, garlic and onion until limp.
2. Pour in water and bring to a boil. Add bangus and let boil.
3. When bangus turns white in color (after 5 minutes), add cabbage. Simmer for 1 minute.
4. Add petchay and leeks. Cook for another minute.
5. Season with Maggi Magic Sarap and patis to taste.

Fish Kilawin

FISH KILAWIN RECIPE

You'll need:

1 medium radish, peeled and sliced thinly

1 large Dalagang Bukid (or any lean fish) filleted and cut into cubes

2/3 cup Del Monte Red Cane Vinegar

1 large red onion, chopped

2 pcs siling haba (cayenne pepper), seeded and sliced

1 tbsp minced ginger

2 stalks green onions, chopped

1 pc red bell pepper, chopped

1 pc siling labuyo (chili pepper), seeded and chopped

Here's How:

1. Rince and squeeze radish. Set aside. Soak fish in 1/3 cup of Del Monte Vinegar for 30 minutes. Drain.

2. Add the remaining Del Monte Vinegar and the rest of the ingredients. Season with 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt) and 1 tsp. sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Fish Barbecue n' Chips

YOU WILL NEED:

• 1/4 kg fish slices (talakitok)
• 250 g potatoes, sliced
• 1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
• 1/8 tsp pepper

MARINADE

• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 3 cloves garlic, crushed
• 1/2 tsp minced ginger
• 1 tsp brown sugar
• 1/2 tsp calamansi juice

HERE'S HOW:
1. SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.

2. SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.

Fish in Pineapple-Ginger Sauce

Another exciting way to prepare a fish! Fish in Pineapple-Ginger sauce is something that I must try since I prefer eating fish more than meat. 


You'll need:

• 3/4 kg Tilapia, filleted and cut into chunks (12 pcs)
• 2 tbsp flour or cornstarch
• 2 tsp grated ginger
• 1/4 kg Singkamas (jimaca), cut into chunks
• 2 tbsp margarine
• 1 can (234 g) Del Monte Fresh Cut Pineapple Chunks
• 1 tbsp cornstarch, dissolved in 1/4 cup water
• 2 stalks green onion, cut 1" long

Procedure:

1) Sprinkle fish with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Coat with flour or cornstarch. Fry in oil until golden brown. Set aside.

2) Saute ginger and singkamas in margarine. Add Del Monte Fresh Cut Pineapple Chunks including syrup, 1 tbsp sugar, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt), 2 tbsp soy sauce and dissolved cornstarch. Simmer for 5 minutes. Pour over fried fish. Top with green onions.

Lusog note: Excellent source of Vitamin B3 - promotes normal digestion and healthy skin.