'Seafood recipes' archive

Kilawing gindara

This dish uses a “cooking” method by which meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Fillets of fresh tuna are commonly used for making this dish but most firm fleshy fish are just as good. I’m even planning on using salmon fillets next time.

Fish and malunggay soup

A day after I cooked this soup for lunch, I finally did what I had been promising myself for a long time — plant a malunggay tree in my own garden. So, let’s just say that this fish and malunggay soup is a celebration.

It’s nothing fancy, really. I cooked a fish soup in much the same way that I cook tahong (mussels) and malunggay…

Gindara fillets in coconut cream

I intended to grill the gindara over the weekend. But I got up so late, forgot to thaw anything from the freezer overnight and the kids would be home for lunch. They spent the morning preparing for the school fair and we will all be there later in the afternoon. So, there I was, sipping my first cup of coffee for the day at 11.45 a.m. and the kids were due home in about 30 minutes… (Believe it or not) The kids were home no more than five minutes before lunch was ready.

Pinatisang bangus (milkfish soup with fish sauce)

My fifteen-minute fish soup made with boneless bangus belly fillets, shallots, tomatoes, garlic and onion leaves. It went into the kids’ school lunch boxes.

There is much confusion about the nature of shallots as the name is often interchanged with scallions. In Southeast Asian cooking, shallots refer to small red onions; scallions are the onion leaves. In Filipino cooking, shallots are sibuyas Tagalog (Allium ascalonicum) which would make them “authentic” shallots as being one of the two species of the Allium plant that are considered true shallots.

Adobong hito sa gata

It’s a twice cooked dish. I wish there was some way of ditching the frying part but if you simmer the hito (catfish) directly in the coconut milk, the fish will turn soggy. It’s the mistake I’ve made in the past. The only way to make sure that the fish stays firm is to deep-fry it first so that a crust forms on the surface…

Binukakang dalag (split mudfish)

In the menu of Bulawan Floating Restaurant in Pililla, it is called crispy dalag. Split-open, the whole mudfish is deep-fried until a crispy crust forms on the surface. In a place in Tanay called Kainan sa Tabi ng Lawa (eatery by the lake), the same dish is called binukakang dalag…

Bangus belly steaks

Most Filipinos call this dish “bangus a la pobre”. It’s seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It’s prepared in basically the same way as the traditional bistek (Filipino beef steak) except for the garlic bits. That might make it sound ordinary [...]

Adobong pusit sa gata (squid adobo in coconut cream)

Adobong pusit is a familiar dish, popular and rather common Filipino dish. In fact, when one mentions pusit (squid), the first three dishes that come to mind are the traditional adobong pusit (squid), calamares and grilled pusit. But if there is such a thing as adobong manok sa gata (chicken adobo in coconut cream or [...]

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House On A Hill

Asian cooking

• Lasang Pinoy 24: Coconut custard
• Fish fillet fried rice
• Tofu and eggplants with salted yellow beans
• Fish egg soup with lemongrass and galangal
• Salmon, mango and coriander maki
• Ma Po tofu
• Ostrich chop suey
• Fish tempura
• Pho Hoa wins over Pho Bac
• Beef con tokwa

How to cook

• Tips for cooking Chinese-style fried rice
• Don’t be a kitchen slave
• Crispy chicken strips with sweet and sour sauce
• Homemade broth
• Video: gutting and cleaning fresh fish
• Cutting corn off the cob
• Meals in a flash
• A more flavorful pancit canton (chow mein)
• Marinating a whole chicken
• How to make crepe-like lumpia (spring roll) wrapper