Bangus Relleno or Stuffed Bangus

Our family specialty, this dish is served when guests come to eat at our house.

Bangus Relleno or Stuffed Bangus
Good for 5-7 pax
Prep Time: 15 minutes
Cook Time: 15 minutes

1 whole Bangus (request for relleno style from market vendor)
½ kg Ground Pork
½ pc. Singkamas
1 Carrot
1 Potato
2 cloves Garlic
1 bulb medium Onion
4 tbsp Soy Sauce
3 tbsp Raisins
2 tbsp Oil

Prep:
1. Himayin ang laman ng isda. Remove the bones from the fish innards.
2. Wash the ground pork.
3. Slice the singkamas, carrots and potatoes into very small cubes.
4. Pound the garlic.
5. Slice the onion into shredded pieces.

Cook:
1. Heat the oil.
2. Sautee the onion and garlic.
3. Add the ground pork and the soy sauce.
4. Let it simmer for 2 minutes.
5. Add the fish innards (laman ng isda). Add the singkamas, carrots and potatoes. Cook.
6. Add the raisins. Mix all together.
7. When cooked, set aside.
8. When fish innards mixture is cool, return to the Bangus skin until the Bangus is completely stuffed.
9. Wrap with aluminum foil.
10. Bake for 5 minutes.

Sinigang na Isda

Sinigang na Isda – using bangus or salmon head
Good for 5 pax
Prep Time: 5 minutes
Cook Time: 10 minutes

1 whole Bangus or 1 Salmon Head (sinigang cut)
¼ kg Sampaloc
½ tsp. Black Pepper
1 Tomato
1 Red Onion
3 pieces Green Chili (siling mahaba)
200g Tagalog Kangkong
5 pcs. Sitaw/String Bean
1 Eggplant
½ Labanos/Radish
4 tbsp. Patis/Fish Sauce – Rufino brand, Unimart
5 bowls of water

Prep:
1. Boil the sampaloc in the water to make sinigang broth.
2. Cut the kangkong.
3. Cut the string beans.
4. Slice the eggplant diagonally.
5. Slice the radish diagonally.
6. Slice the tomato into 6 pieces.
7. Slice the onion into 6 pieces.
8. Wash the chili.
9. When samapaloc is cooked, remove from pot and then squish using strainer. Throw away skin and seeds.

Cook:
1. Add tomatoes, black pepper and onions, fish and patis to the broth.
2. Add eggplant, string beans, radish all together onto the broth.
3. Let it simmer for 8 minutes.
4. When cooked, add the kangkong and cook for 3 minutes.
5. When everything is cooked, add the chili.
6. Serve in soup bowls.

Baked Bangus

Delicious and healthy, this dish also looks great! It's best to serve it with barbecue.

Baked Bangus
Good for: 5 pax
Prep Time: 5 minutes
Cook Time: 10 minutes

1 Whole boneless Bangus
1 Tomato
½ Golden Onion (yellow colored)
½ tsp. Black Pepper
2 tbsp. Soy Sauce – Coconut Brand
1 tbsp of Oil

Prep:
1. Open the fish.
2. Cube the tomato. Cube the onion.
3. Scatter the tomatoes and onions over the fish.
4. Spread the pepper, soy sauce and oil on the fish.
5. Close the fish.
6. Wrap with aluminum foil.

Cook:
1. Bake for 10 minutes using turbo broiler.
2. Remove aluminum foil, put on a plate and then serve.

Breaded Lapu-Lapu or Sole

Breaded fish is loved most by the little ones.

Breaded Lapu-Lapu or Sole
Good for: 5 persons
Prep Time: 2 minutes
Cook Time: 5 minutes

1 Lapu-Laput Fillet or 1 whole Sole (if Sole, request it to be cleaned)
1 Egg
1 tsp. Black Pepper
Cornstarch
2 tbsp Soy Sauce – Bragg
Bread Crumbs
Sweet & Sour Sauce – Mother’s Best

Prep:
1. If the Lapu-Lapu fish fillet is thick, slice it to make it thinner.
2. Mix the soy sauce and pepper, egg and cornstarch on the fish. Coat the fish with it. Make sure that the cornstarch is malapot. If not, add more.
3. Coat with breadcrumbs.
4. Then fry for 5 minutes until cooked.
5. Use low flame.
6. Serve with sweet and sour sauce on the side.

Tausi Fish

We like this paired with congee or lugaw for breakfast.

Tausi Fish
Good for: 5 persons
Prep Time: 2 minutes
Cook Time: 8-10 minutes

1 whole medium fish – Lapu-Lapu, Talakitok, Gohe or Dapa/One Eyed Jack
2 tbsp of Yellow beans – from Wei Wang
2 cloves of Garlic
2 slices of Ginger
1 tbsp of Oil
1 cup of water

Prep:
1. Pound the garlic.
2. Shred the ginger.

Cook:
1. Add the fish, water, yellow beans, garlic and ginger into the wok.
2. Let it simmer for 8-10 minutes.
3. When cooked, add oil. Mix and then serve.

Sweet & Sour Fish

Loved by our ama who can't believe that the sauce comes from a bottle!

Sweet & Sour Fish
Good for: 5 persons
Prep Time: 5 minutes
Cook Time: 15 minutes

1 whole medium Fish – Talakitok or Lapu-Lapu or Red Maya-Maya only
3 slices of Ginger
½ Red Bell Pepper
1 bulb of Sibuyas Bumbay/Red Onion
Sweet & Sour Sauce – Mother’s Best brand
Salt
1 cup of Oil

Prep:
1. Shred the ginger.
2. Shred the bell pepper and the onion.
3. Coat the fish with ½ tsp. of salt.

Cook:
1. Fry the fish until cooked.
2. Set aside on serving plate.
3. Remove the oil but leave around 1 tbsp of oil.
4. Cook the ginger, bell pepper and the onion.
5. Add the sweet and sour sauce to the mix.
6. When the sauce mixture is simmering, remove and transfer to the fish. Spread over the fish.
7. Serve.

Steamed Lapu-Lapu

Very light and fresh. Another favorite of Mom's.

Steamed Lapu-Lapu
Good for: 5 persons
Prep Time: 15 minutes
Cook Time: 20 minutes

1 whole medium freshly killed lapu-lapu
3 slices of Ginger
1 stalk of leek
1 stalk of Yansuy
2 tbsp of Taihua Seafood Seasoning – from Unimart/Wei Wang
1 tbsp of cooking wine
1 tbsp of oil

Prep:
1. Slice the ginger into shredded pieces.
2. Slice the leeks into shredded pieces.
3. Slice the Yansuy into 1-inch pieces.

Cook:
1. Boil 3 cups of water in a pot with a steamer rack..
2. Place the fish on a Corelle plate.
3. Place the plate on the rack over the boiling pot.
4. Add ginger on the fish.
5. Add cooking wine on the fish.
6. Cover and steam for 5 minutes.
7. After 5 minutes, throw the fish blood out of the plate.
8. Cover and steam again for 5 minutes or until cooked.
9. Add the leek, oil, Yansuy on top of the fish.
10. Add the seasoning.
11. Serve.