Paksiw na Bangus

I grew-up ignoring this dish. When my mom serves this on our table,  I would ask for something else like tocino or hotdogs  I guess that my taste buds are configured for 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

Ingredients:
1 big Bangus milkfish cut into 3 portions 
1 ginger cut into small portions
1-2 pcs. of green siling haba pangsigang
1 small ampalaya 
1 small onion
Vinegar
1 cup of water 
1 tsp sugar (I used coco sugar)
Pepper and salt to taste

Remove gills and innards of bangus. Using scissor cut fins and tails. Wash fish thoroughly drain and slice diagonally. 
Heat a pan and cooking pot then pour-in vinegar and water.
Add salt and whole peppercorn then stir. Bring to a boil.
Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
Season with salt and pepper.
Serve hot with steamed rice. Share and enjoy!

Hot and Sour Fish Soup

We usually had hot and sour soup when we are eating at Thai resto. So I decided to cook it in my kitchen last weekend!

The husband love it, here is the recipe just in case you wanted to try making.

To do this, you will need;   

200 gram fih fillet (any white meat fish ), cut in serving pieces
4 cups water
1 sahet tamarind soup base mix
1/4 cup calamansi juice
1/3 cup chopped fresh ginger
4 pieces dried chillies
2 pcs bay leaves
1 onion chopped
1 clove garlic chopped
1 1/2 teaspoons salt
2 tablespoons minced garlic
6 pcs tofu, fried and cube
3 tablespoons cornstarch
2 cups chicken
2 pcs eggplants, sliced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tbsp cornstarch dissolved in water
sliced scallions

To make the stock, put the water into a large saucepan with the tamarind soup base mix, chiles, bay leaves, ginger, and salt. Bring to a boil and simmer for 20-30 minutes.

After 20-30 minutes, strain the broth, discarding the solids.

In a large saucepan, saute the onion then the garlic, add the prepared stock

Boil for 15 minutes then add the chicken broth.

Simmer for 4 minutes. Increase the heat and bring the stock to a rolling boil, then add the fish and the fried tofu. Let the mixture boil then throw-in the sliced eggplant.  Simmer again and add the soy sauce and sesame oil. Finally add the cornstarch dissolve in water. Keep simmering until the soup thickens. DDrizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.

Serve while hot. :)

Instruction is a bit long but rewarding after you taste it, its yummy kasi according to hubz.

 

Fish Fillet with Mushroom Gravy

I've been experimenting in the kitchen lately. Since our fridge has the remaining half of the cream dory from my last time cooking, I decided to just make fish fillet with mushroom gravy sauce.

To make this the fish fillet
300 grams of fish fillet cut in serving pieces
5 tbsps. of cooking oil
3 tbsp. of flour
1 beaten egg
2 calamansi

First Season the fish fillet with salt and pepper then add calamsi juice. Marinate for 10mins. Then heat the pan with cooking oil.

 Dust the fish with flour then dip it in egg then dust again with flour.  Cook the fish fillet on both sides until browned. Keep the heat at medium-high so that a crisp crust forms on the outside of the fish while the inside remains moist. Never overcook fish. Drain the cooked fish fillet on absorbent paper towels. Set aside the fish fillet.

For the mushroom gravy, I tried an easy recipe before which I got here. But this time I was tinatamad so I did a more easier way, since I got a pack of mushroom soup. I just followed as per pack direction. Add more sliced mushroom. I then let it simmer. When the soup became a bit thick,  get a cup of the mushroom soup and add a tbsp of oyster sauce. Magkalasa..pwede, hehehe!

Arrange the fish fillet then pour the musroom gravy over it.

So our dinner was so filling, we had steam rice, fish fillet with mushroom gravy and syempre the mushroom soup. Perferct kasi it was raining that night.

Have a splendid week everyone!

Steam fish fillet with ginger sauce

This is hubz favorite lately,  for this week, I cooked this twice for him. Again I am sharing another easy recipe.

To make this very easy dish, you will need the following;

200 gram fish fillet (I used cream dory)

2 inches ginger cut into thin strips

3 tsbp olive oil

1 tsbs sesame oil

3 tbsp soy sauce, mix with a tbsp of brown sugar and and 1/4 tsp of sesame oil

Onion leeks cut into 2 inches

salt

fresh cracked pepper

When everything is ready...you will then...

Pat the fillet dry with paper towel. Season with little salt and fresh cracked pepper. Place the fish on a foil and  put few pieces of ginger on the fillet then wrap it up. Place into a steamer, set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes. When is ready, remove from the aluminum foil and place on a serving plate.

Then prepare the sauce.

Heat up a pan over high heat and add 3 tablespoons of olive oil, swirl around until it’s hot. Thrown in the remaining ginger. Stir it for a minute. Pour the hot oil with ginger over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with onion leeks. Serve the steamed fish immediately with white rice.

Fish Fillet and Tofu in Oyster Sauce

As I've said in my previous post, I love eating tofu. I love including it in my salad, in some pork or beef dishes and vegtables. For last night's dinner, we had fish fillet and tofu in oyster sauce.

To prepare this, just marinate 250 grams of fish fillet ( I used cream dory) in calamansi juice (4 pcs)with salt and pepper for an hour

When the fish fillet are ready, prepare the batter. But first heat oil in a frying pan. Then mix 1 tbsp of flour, add 1 beaten egg, Season with salt and pepper. Cover the fish with the batter and fry the fish, making sure both side are brown. After cooking the fish fillet, set it aside then fry the cubed tofu on the same pan, then set it aside.

Now will make the sauce...

Saute onions, garlic then ginger. Thrown in the julienne carrots. Stir fry for a minute then add a cup of water. Simmer for a while then drizzle oyster sauce depending on your taste. Thicken sauce with cornstarch dissolved in water. You may season it with salt and pepper if you want.

To serve,

place steaming rice in a bowl, then top the rice with fried tofu and fish fillet. Spoon the thicken sauce over. Drizzle oyster sauce and sesame oil and then serve hot. Yummy!

Easy Recipe-Fish in Lemon Butter Sauce

Drizzle fish (I used 8 slices of Gindara ) with soy sauce and olive oil. Then add salt and pepper. Pan fry the fish making both side brown. Place in a serving plate and set aside. Fry the onion then set aside.

In a separate pan, melt 4 tsp. butter in low heat. Add in 1/4 cup lemon juice and bring to boil and throw in the parsley. Season with pepper.

Drizzle the butter sauce over the fish. Garnish with the cooked onion and left over parsley.

Serve and enjoy! Easy right?

Sweet and Sour Fish Fillet

For this you need:

half kilo cream dory (fillet)

half cup flour

1 egg

half cup water

oil for deep fying

For the sauce you need:

2 tsp brown sugar

half cup pineapple chunks, set aside the syrup

1/4 cup tomato sauce

1 bell pepper cut in squares

1 onion quartered

Now what you'll do;

cut the fillet in serving pieces. Dredge in flour and set aside. In a bowl, make a batter of flour, water, egg and salt.
In a pan, heat enough oil. Place the fish fillet in batter. Then throw it in in the hot oil. Cook until both sides are brown.
In a separate saucepan, dissolve sugar in pineapple syrup. Pour in 1/4 cup of tomato sauce. Simmer for a minute or two. Add in the onions, bell pepper and pineapple chunks. Simmer again for a minute. Turn off heat.
In a plate, arrange the fried fish fillet. Pour the sweet and sour sauce. Serve with rice.
Enjoy! Promise, this one is yummy :)
By the way, last year I posted another fish fillet recipe, it's a bit similiar but I skipped on the dredging part. :)

Sunday Lunch-FIsh Fillet and Potato Salad

I cooked sweet and sour fish fillet for today's lunch. My sister-in-law and his husband were here for lunch so this practical dish made our lunch satisying. :)

So to do this, you'll need:

1 kilo fish fillet (any white meat fish will do)

A cup of pineapple chunk (set aside the syrup)

1/4 cup brown sugar

1/4 cup vinegar

1-2 tbsp tomato sauce

cornstarch dissolve in water

red bell pepper cut in strips

salt and pepper

After having the stuffs you need, you'll just

1. Cut the fish fillet in serving pieces. Sprinkle with salt and pepper. Your choice, you can fry or grill the fillet. I grilled mine. Place in a serving plate and set aside

2. In low heat, dissolve the sugar in pinepple. Pour the vinegar and let it simmer. Add the tomato sauce.

3. Add the dissolve cornstarch. Continuously mix it until it thickens. Add the pineapple and bell pepper. Simmer for a while.

4. Pour over the cooked fish fillet.

Serve and enjoy :).

Then I made potato salad.

You just need :

4 lbs baby potato (boiled & peeled)

cup of mayo

1 tbsp of mustard

4 hard boiled eggs chopped

1/4 cup Pickles-chopped

lettuce cut in small pieces

sugar

salt & pepper to taste

1. This is easy, just mix the mayo & mustard.

2. Add sugar, salt and pepper according to your taste .

3. Then throw in the lettuce and eggs.

4.When everything is mix, pour the dressing over the potato.

5. Sprinkle with chopped bacon or with chopped celery.

So that how it's easy to prepare.

Hubz says it taste good.

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We had a wonderful lunch and a good conversation over a cup of coffee. Though I only ate the salad, I can't hardly chew, my braces are newly adjusted. They said the food taste great and got a thumbs up from hubz and the in-laws...yehey!!!! So how was your weekend