Fish with Ginger and Black Pepper

Ingredients:

• 2 Whole firm white fish such as snapper, cleaned and scaled
• 4 cm Fresh ginger, sliced
• 3 tablespoons Cooking oil
• 4 tablespoons Finely chopped fresh ginger, extra
• 1 teaspoon Freshly ground black pepper
• 1/2 teaspoon Salt
• 1 cup Water
• 1/2 Red onion, finely sliced
• 1 tablespoon Fresh coriander leaves
• 1 tablespoon Finely sliced spring onion

Procedures:

• Preheat the oven to moderate 180oC.
• Wash the fish inside and out and pat dry.
• Divide the ginger slices into 2 portions and place them inside the fish.
• Heat the oil in a wok. Add the chopped ginger and cook over low heat for 1 or 2 minutes, or until soft and fragrant.
• Stir in the black pepper.
• Place the fish in a baking dish, scatter over the salt and pour in the water.
• Place the onion slices over the fish, cover the pan and bake for approximately 30 minutes or until the fish is cooked.
• The fish is fully cooked when the flesh flakes apart easily.
• Carefully lift the fish out and place it on a serving platter.
• Scatter over the coriander and spring onion.
• Pour some of the cooking liquid around the fish and serve with steamed rice.

Via: asianonlinerecipes dot com

Tuna Steaks with Lemon Caper Sauce

Ingredients:

• 3 tablespoons drained capers
• 1 1/2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 8 tablespoons olive oil
• 4 tuna steaks, each about 3/4-inch thick

Procedures:

• Light the grill or heat the broiler.
• In a small glass or stainless-steel bowl, mash the capers with a fork.
• Stir in the lemon juice, parsley, and 6 tablespoons of the oil.
• Season to taste with salt and pepper.
• Coat the tuna with the remaining 2 tablespoons oil.
• Sprinkle with salt and pepper.
• Grill or broil the tuna for 4 minutes.
• Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
• Serve the tuna topped with the sauce.

Via: ex-designz

Tuna Sisig

Ingredients:

• 2 tablespoon cooking oil
• 1 cup tuna, cut into 1/4 inch thick slices
• 2 tablespoon Mama Sita's Barbecue Marinade
• Juice from 6 pcs. of calamansi
• 1 piece white onion, chopped
• Salt and pepper to taste
• Mama Sita's pure Labuyo Red hot Pepper sauce

Procedure:

• Marinate tuna in Mama Sita's Barbecue Marinade for 5-15 minutes.
• Pan-fry the tuna for 3-5 minutes on each side.
• Remove from pan and cut into bite size pieces.
• Place cut up tuna in hot sizzling plate.
• Pour calaman juice and chopped onions over the tuna.
• Sprinkle with salt and pepper to taste.
• Serve with Mama Sita's Pure Labuyo Red Hot Pepper Sauce to add spice.

Via: recipespin

Baked Fish Fillets with Mushrooms

Ingredients:

• 1/2 kilo fresh or frozen fish fillets
• 1 1/2 cups mushrooms
• 1 cup sliced green onions
• 1/4 tsp crushed tarragon or thyme
• 2 Tbsp butter

Procedure:

• Rinse the fish and pat dry with paper towels.
• Cut the green onions.
• Cut the fish into 4 pieces. Sprinkle with salt.
• Arrange fish on a square baking dish.
• In a mall frying pan, melt the butter and add the mushrooms and green onions. Saute until soft.
• Spoon mixture over fish and sprinkle with tarragon.
• Bake at 450 F for 15 minutes or until fish is done (if it flakes easily, it is done).

Via: eat.ph

Baked Clams with Tuna

Ingredients:

• 1 k. clams, cooked & half shell removed
• 1 tbsp. garlic, chopped
• 1/2 cup mayonnaise
• 1/4 cup parsley, chopped
• 1 (184 gms.) tuna flakes in oil, drained
• 1/4 tsp. pepper

Procedure:

• In a clean bowl, combine garlic, mayonnaise, parsley and tuna.
• Mix well.
• Add salt and pepper.
• Spread prepared filling on clams and place in a baking tray.

Preheat oven to 350°F. Bake clams for 10 minutes. Serve at once. Makes 6 servings.

Via: LutongBahay

Escabeche (Fried Fish with Sweet and Sour Sauce)

Ingredients:

• 1 kg (2 lb) whole and red snapper, cleaned
• 75 g (½ cup) plain flour, for dredging
• ½ cup oil
• ½ cup castor sugar
• ½ cup vinegar
• ½ cup water
• 3 tablespoons tomato ketchup
• 1 medium carrot, peeled and cut into 1cm (½-in), rounds
• 1 medium green capsicum, cut into 1cm (½-in), strips
• 1 medium red capsicum, cut into 1cm (½-in), strips
• 1 medium cucumber, peeled and cut into 1-cm (½-in), rounds
• Fresh coriander leaves (cilantro), to garnish

Procedure:

• Score the red snapper all over and dredge in flour.
• Heat oil in a wok and fry the fish and fry the fish about 10 minutes.
• Removed from pan and drain on paper towels.
• Combine sugar, vinegar, water and tomato ketchup in a saucepan.
• Add carrot, cook for about 5 minutes.
• Add capsicums and cucumber. Simmer without stirring, for another 5 minutes or until vegetables are tender yet firm.
• Arrange fish on a serving platter. Pour vinegar mixture over fish.
• Arrange vegetables around fish and garnish with fresh coriander.

Estimated Time: 30 minutes

Via: filipino-recipes

Tilapia Curry

Ingredients:

• ¼ kg tilapia fillets, cut into 2-inch pieces
• 2 cups onions, finely chopped
• 2 tomatoes, chopped
• 5-6 pieces green chili
• 1 tsp chili powder
• ½ tsp turmeric
• 2 tbsp lemon juice
• ¼ cup curry leaves
• ¼ cup cilantro
• salt to taste

Procedure:

• Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric.
• Let stand for 10 minutes to let the flavors seep in.
• Afterwards, sauté the fish on medium heat until the side turns light brown.
• Use a non-stick pan and evenly cook both sides. Drain and set aside.
• In the same pan, sauté the onions and curry leaves until the edges start to crisp.
• Add the chili, garlic and ginger, and stir until the smell becomes strong.
• Add the remaining turmeric, chili powder, and tomatoes.
• Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water.
• Shake the pan gently to distribute the ingredients.
• Season with salt and simmer on medium heat for about 5 minutes.
• Let the liquid boil down a little, then add the cilantro leaves.

Via: kusina dot ph

Tuna Balls

Ingredients:

• medium size can tuna
• 8oz mashed potato
• eggs
• browned breadcrumbs
• salt and pepper

Procedure:

• Mix tuna, potato and seasoning with one egg into a paste
• Form into balls and roll in the second egg and browned breadcrumbs
• Fry in oil for 10 minutes
• Serve with sweet and sour sauce

* Good for 4 servings

Via: emanila

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Ingredients:

• 1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
• 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
• 6 fillets bangus (milkfish) belly
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) water
• 2 tablespoons sliced ginger
• 1 green chili (optional)
• Salt and pepper to taste

Procedure:

• In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan.
• Add the sliced ginger and chili, if desired, and season with salt and pepper.
• Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes.
• Serve with rice.

Via: PinoyRecipe

Adobong Isda (Fish in Tangy Sauce)

Ingredients:

• 2 lb Hito (catfish) dressed
• 4 Cloves garlic, crushed
• 1/3 c Vinegar
• 1/4 c Water
• 1 tb Salt
• 1/4 ts Pepper
• 1 sm Bay leaf
• 3 tb Cooking oil

Procedure:

• Put fish in porcelain or teflon skillet.
• Combine the rest of ingredients except cooking oil, and pour over the fish.
• Over medium heat, bring to a boil.
• Cover, lower heat and simmer for about 10 minutes turning fish once.
• Transfer fish to a dish.
• Let sauce in skillet simmer until reduced Transfer to a small bowl and set aside.
• Heat oil in skillet.
• Fry fish until brown on all sides.
• Place on serving dish. Pour sauce over it.

Via: Dyaryoboy

Inihaw na Bangus (Broiled Milkfish)

Ingredients:

• 4 big bangus (clean and scaled)
• 2 big onions (diced)
• 4 big tomatoes (diced)
• Pinch black pepper
• 1 tablespoon rock salt
• 2 tablespoon calamansi juice
• Oil Aluminum foil
• 1/2 cup soy sauce
• 2 tablespoons calamansi juice
• 2 pieces hot chili pepper (minced)

Procedure:

• In a bowl, mix onion, tomatoes and black pepper.
• Stuff bangus with the mixture.
• Grease aluminum foil wit oil and wrap bangus individually.
• Grill or bake until well cooked.
• Serve with soy sauce, calamansi and hot chili pepper. (mix)

Via: efreerecipes

Paksiw na Bangus (Milkfish Stew)

Ingredients:

• 1 1/2 lbs bangus or white fish fillets , dressed
• 1/2 cup vinegar
• 1/4 cup water
• 1 1/2 teaspoons salt
• 1/2 inch ginger , crushed
• 2 pieces banana peppers
• 1/2 cup bitter melons
• 1/2 cup eggplants , sliced

Procedure:

• Cut fish into 4 slices.
• Place fish in a teflon or porcelain coated skillet.
• Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
• Let simmer about 10 minutes, turning fish once to cook evenly.
• Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
• Reheat over moderate heat just until heated enough before serving.
• Add ampalaya and eggplant during the last five minutes of cooking.

Via: Recipezaar

Fish Sarciado (Fish with Tomato Sauce)

Ingredients:

• 1 large lapu-lapu (apahap or bacoco)
• 3 tbsp. patis
• 1 tsp. vetsin
• 1 tbsp. calamansi juice
• 4 cloves garlic, minced
• 2 onions, chopped finely
• 3-4 tomatoes, chopped finely
• 1/2 cup bread crumbs or cornstarch
• 1/2 tsp. ground pepper
• 2 tbsp. chopped spring onions for garnishing

Procedure:

• Scrape scales of fish. Clean.
• Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic.
• Let stand for 3-4 hours (or overnight).
• Drain.
• Set aside patis mixture to be used for sauce.
• Roll fish in bread crumbs and fry until golden brown.
• Saute garlic (drained from patis mixture), onion, and tomatoes.
• Add patis mixture and cook until it thickens.
• Place fried fish in serving dish, pour sauted mixture and sauce on top.
• Sprinkle chopped spring onions.

Via: OurFamily

Sinigang na Isda (Fish in Sour Soup)

Ingredients:

• 2 pounds halibut with bones, sliced
• 1 medium onion sliced
• 1 medium tomato diced
• 4 cups rice water
• 2 each japanese eggplants sliced, diagonally
• 2 cups chinese(icicle) radish sliced diagonally
• 1 teaspoon fish sauce
• 1 each hot chili peppers
• 1 each lemon juice of
• 1 salt and black pepper to taste
• 1 bunch spinach fresh, cut into 3inch pieces
• 1 slices lemon
  

Procedure:

• In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.
• Reduce heat to medium, add radishes, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes.
• Add fish and simmer for another 10-15 minutes until cooked.
• Turn off heat.
• Correct sesonings to taste.
• Add spinach and cover for 1-2 minutes.
• Serve immediately.
• For extra tartness, sprinkle a little lemon juice on individual bowl servings.

Via: RecipeLand

Pescado al Horno (Baked Fish)

Ingredients:

• 6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
• 1/3 cup olive oil
• 1/2 cup pimento cut into strips
• 1 teaspoon lemon juice
• 1 whole onion, finely minced
• 1 tablespoon finely minced parsley
• salt and freshly ground pepper to taste
• 1-1/2 cups fresh chopped tomatoes, with skin and seeds
• 1 tablespoon bread crumbs

Procedure:

• Preheat oven to 350 F.
• Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
• In a medium skillet, heat olive oil.
• Saute onions, tomatoes and pimento until a saucelike consistency is obtained.
• Pour the sauce on the fish.
• Sprinkle the fish with parsley and bread crumbs.
• Bake at 350 F. for 25 minutes. Serve hot.

Via: RecipeHound