Category Archives: Fish

Fish friday…… fish ball with soft boiled egg garden salad


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Every friday, we filipino and catholics usually observed this tradition of having fish dish every friday. I would like to share my boss lunch today as I always cook for her different lunch every single day. Yes, my maths calculated that if I worked more than 2 years with her that means I already presented a dish of not less than 300 plates in a year(not 365days as I have days off-hahah)…….hmmmmm. evry single dish also becomes our special of the week…… try it….

Recipe?….. just mix of any greens you have in your fridge might be lettuce, mesculin add some tomatoes, cucumbers, onions carrots etc served smoked salmon and soft boiled egg…. dressing? Just a simple balsamic, olive oil, some chillies and hint of truffle oil…… try it!!!

What is your favourite fish friday meal?

Thai Salmon Kebabs


salmon kebabsJust a simple recipe “catch of the day” – Thai Salmon Kebabs!…….This turns to be one of the popular dish into my work place. Sometimes great dish are made from simple ideas. Easy to prepare, not much funcy ingredients with the food but it is loaded with healthy nutrients that you need in your everyday diet. YummMM!!!!! ……………….Did you know that salmon is the healthiest food in the planet? Aside from its high content of omega-3 fatty acids, it is also a good source of Vitamin D as well. Vitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, including breast, prostate, and colorectal cancer. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer, including colorectal cancer.

Ingredients and preparations:

Fresh salmon cubes, onions and slices of courgettes or any vegetables you have in fridge. Using your imagination stick in all ingredients together and seasoned with salt and pepper, little bit of thai sweet chili sauce. That’s it! grilled or bake!

Enjoy!!! Great for parties and even everyday meal!

Pinangat sa Sampalok (fish in tamarind fruit)


Pinangat sa Sampalok (fish in tamarind fruit) (1024x683)Pinangat(sour dish)…..Using tamarind fruit as the main ingredients in your sour dish would add excellent flavor especially in fish recipes. They said this dish can last upto a week without placing it inside your fridge. That’s why there is a joke for the word”pinangat” which originated from the word “pangat” when you add to another word it will have a different meaning as “pangatlong araw na ulam” meaning everyday food, re-heated and heated until you finish. You probably didn’t get it. As it is very hard to explain in english..hahahaha, back to the recipe. Yes, it can last upto a week because it is mainly compose of sour ingredients such as vinegar and tamarind fruit. A great lunch box idea for picnic for most filipinos. Try it!

Ingredients: serves 2-3 persons

  • 1/2 kg of baby jack mackarel cut in half
  • 1 cup water
  • 1 thumb size ginger sliced
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 4 pcs tamarind fruit
  • 2 pcs long green chillies
  • pinch of salt and pepper
  • 1/4 cup vinegar.

Procedures.

  • In a medium wide saucepan, place and arrange everything and bring to boil for 2-3 minutes.
  • Serve hot with steamed rice and prepare a dipping sauce made of fish sauce and chillies
  • Enjoy!

Fish Cracklings (Fish Chicharon)


Fish Cracklings (1024x683)Chicharon? Fish Chicharon or cracklings……………….I am not sure if I will be posting this as it is made with fish skins. Well, these days lots of exotic foods arises into the market. So, lets consider this as one of them. one of rare food! Have you tried eating fish skins? Most of fish customers here in NZ loves to buy fish in fillets. So, it means fish heads, tails and skins are most likely going into rubbish. But we filipinos usually don’t throw anything on the fish. It has lots of use as the fish heads and bones can be used as fish broth or even a dish which I already posted such as sinigang na ulo-ulo or sour fish heads or pinangat na salmon head. I remember our old days in Japanese restaurant. We used to do this recipe everytime we cut a whole fish specifically salmon and tuna fish. Must try!

Ingredients:

  • 500 gms fish skins cut into strips
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 cup milk powder optional
  • oil for frying
Procedures:
  • In a container with cover, combine all ingredient together except fish skins, mix well.
  • Then Dip fish skins  in the flour mixture and cover. shake well allowing the fish skins to absorb the flour mixture.
  • In a deep-frying pan, heat oil and fry fish skins until crispy and golden brown
  • Best served with a vinegar sauce as dippings (vinegar + chilli plus salt and pepper)
  • Enjoy!!!!

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles

Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Fish Kebab


Kebab – This is a simple fish barbecue recipe made with tuna and mixed vegetables on skewer. . . . . .Back home in the Philippines, this was the best-selling seafood items in our menu when I was working in one of the restaurant in SM Megamall. We had plenty of kebab selection such as chicken, lamb, beef, vegetarian and seafood. But among the rest, this was the best……..

Ingredients:

  • 250 grams tuna fillet cut in big dice or cubes
  • 2 pcs capsicum in big dice
  • 1 pcs big onion big diced
  • 2 tbsp seasoning soy sauce
  • 1/4 cup juice from lemon
  • 1/4 cup butter
  • salt and pepper
  • dried marjoram and thyme herbs
  • barbecue sticks

Procedures:

  • in a mixing bowl, mix all ingredients together, marinate for a minimum of 15 minutes.
  • Grab a skewer/barbecue sticks and one by one, depending on your imagination. place tuna meat and onion, capsicum alternately.
  • Best cooked using charcoal grill or simply by oven grill. Brush with the remaining marinade mix
  • Serve hot.

Pritong Isda


Pritong Isda – Fried Fish………………….When my wife saw me taking photo’s of this fish, She ask me, are you including this your blog? I said yes, Everything we eat, every meal we had, simple or not, I will post it to my blog. Did you know why? Maybe same as me, You might run out of idea to have on your dinner. That is the reason why I will be posting this simple fried fish. I miss to eat a simple fried fish…………

Ingredients:

  • 1 kg Black Snapper seasoned with little salt and pepper
  • flour for coating
  • Oil for frying.

Procedures:

  • Fry until crispy!!!
  • Enjoy!!

Asian Style Snapper


Inspired by the Hongkong takeaways here in NZ, I will share you my own version of Deep Fry Asian  Snapper Fish. I love the combination of ginger, coriander and black beans topped with this very crispy catch of the day – Red Snapper! It is 17 dollars in takeaways, A kilo of snapper cost you 8.99 nz, You save a lot and you got two big fish. Have a great dinner!!

 

Ingredients: good for 3-4 persons

  • 2 tbsp oil
  • 1 tbsp ginger sliced thinly
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 pcs medium red snapper
  • 1 cup water dissolve in 1 tsp corn flour
  • chopped coriander
  • 1 small can of black beans (use 3 tbsp and mashed it)
  • salt and pepper to taste
  • 1 tsp sesame oil
  • light soy sauce

Procedures:

  • heat oil in pan and saute garlic, ginger and onions. Saute for 2 minutes then add black beans and soy sauce and rest of the ingredients
  • Topped in a deep fried red snapper.
  • Yumm!!!

Crab in oyster sauce


Crab…………..One of my favourite dish but just can’t eat too much. They said If you eat more that 4 pcs, you might go to hospital for super hi-blood pressure, eat 6 and above maybe strait to cemetery. LOL! I think its true, One of my friend told me that based on his experience, he had a friend who eats 4 crabs in one meal, after a while, he went to the bathroom and do you know what happens next. They called the ambulance and was rushed to the hospital….Ok enough for that horrifying experience, let’s go back to the crab dish. It is a simple Asian inspired dish cooked with oyster sauce served with the crunchiness coming on the river spinach vegetable. Must try! Just remember to eat moderately…………………..Did you know that crab is a good source of heart healthy omega 3’s which help to lower triglycerides and blood pressure along with reducing the risk of heart disease. Omega 3’s are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer.

Ingredients: serves 4 persons

  • 4 pcs medium crab
  • 2 tbsp oil
  • 3 tbsp garlic
  • 1 small chopped onions
  • 1 stalk chopped onion leeks
  • 1 thumb size sliced ginger strips
  • 1 bunch kangkong leaves (river spinach)
  • 1/2 cup water
  • 1 tbsp corn starch dissolve in 1/2 cup water
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • salt and pepper

Procedures:

  • In a pan with cover, heat oil and saute garlic, onion and ginger. Then add in crab and half cup water and cover. boil for 5 minutes or until crab turns orange color.
  • Add in river spinach then combine soy sauce, oyster sauce to dissolved cornstarch with water and pour into crab.
  • Cook for a minute and serve hot.
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