Entries Tagged 'fish' ↓

Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Directions:

1.Scale and remove the intestines of the bangus.

2.With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

3. Marinate the head and skin in lemon juice, soy sauce and pepper.

4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

7. Add a beaten egg to the sauté and mix well.

8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

9. Fry in oil until golden brown. Then slice slightly diagonal (1 1/2 inch thick) and serve.

Here’s how to prepare “Sinigang sa Bayabas”

Ingredients:

3 cups water
1 pouch Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix
1 pc Bangus or trout, scaled and sliced diagonally
2 cups Sitaw (long beans), cut in 2″ lengths

2 pcs long green pepper
1 bundle Kangkong (swamp cabbage)
salt to taste
patis (fish sauce) to taste

Directions:

Boil 3 cups of water. Add Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix and stir to dissolve. Simmer. Add fish. Cover, let boil, then simmer for 10 minutes. Add long beans and long green pepper. When almost cooked, add swamp cabbage. Simmer for two to three minutes. Add salt or fish sauce to taste. Serve with rice.