Entries Tagged 'fish' ↓

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.
Source: Paksiw na Bangus Recipe

Ingredients:

2 lb Hito (catfish) dressed
-(or pickerel or trout)
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

Directions:

1. Put fish in porcelain or teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish.

2. Over medium heat, bring to a boil. Cover, lower heat and simmer f about 10 minutes turning fish once.

3. Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer to a small bowl and set aside.

4. Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.