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Steamed Red Snapper


Steamed Red Snapper…………One of the best fish here in NZ. This is a recipe of our friend(tess), She made it really good and very tasty. It is an Asian inspired recipe just made of simple ingredients. This fish is her husband “catch of the day” when we had a gathering party in their house. It is over a kilo snapper. I remember my frustration when we had a boat fishing with friends. For almost 7 hours in boat,I did catch a snapper, but the skipper did not accept the legal size limit so he had to throw back into the seas.(huhuhuhuhu) better luck next time!!!………………………..Did you know that I need to use leeks in-order to make this very tasty and very asian? Did you know that leeks is a good source of dietary fiber, leeks energizes the human body to perform many types of biological functions like digestion and metabolism. A particular combination of nutrients in leeks is very helpful in steadying elevated blood sugar level. These include vitamin C, vitamin B6, folate, iron and manganese. These nutrients do not slow the absorption of sugars from the intestinal tract. They lower the sugar levels merely by ensuring that the sugars are properly metabolized in the body…….

Ingredients: serves 3-4 persons

  • 1 pc big red snapper approx 1 kilo each
  • 1/2 cup of sliced leeks
  • 3 tbsp of knorr seasoning or seasoning soy sauce
  • salt & pepper
  • 1 tsp sesame oil
  • 1 thumb size thinly sliced ginger
  • 3 tbsp canola oil
Procedures:
  • In a plate, rub and season fish with sesame oil, 1 tbsp of soy seasoning, salt & pepper then place ginger slices all over its body and inside stomach, inside head. place some half of leeks inside.save the other half for garnishing then cover with aluminum foil
  • Pre-heat oven at 170 degrees celsius and in a wired rack baking tin, place water enough to reach the wire rack, then place the fish and steamed bake for 25 minutes.
  • Transfer the cooked fish in a serving plate then garnish with leeks on top. In a pan, heat oil and pour over on top of the fish allowing the leeks to cooked for a while, then pour the remaining seasoning on top.
  • serve hot!

Ginataang Isda(Fish in coconut milk)


Ginataang Isda……………This is one of my wife’s favourite fish dish. Its a fish dish made with coconut milk with some spices individually wrap on mustard greens leaves to keep and hold the fish flavour until you opened it.  The taste would go for a little sour, salty and a bit of spicy as it is perfectly combined with vinegar and some chillies. To be honest, I am not a fan of coconut dishes, but the moment I tasted this simple dish, it is now one of my favourite meal as well………………………..Did you know that mustard greens provide a wide mixture of benefits, as an antioxidant, they contribute to lower risks for cancer and other degenerative diseases. Also, mustard greens are excellent at regulating your gastrointestinal tract. They can help to cure and prevent diarrhea and generally will aid you in staying regular. Mustard greens are good for your skin and hair, helping you to keep healthy skin and shiny, lustrous, strong hair. Additionally, they can be part of a wholesome diet that is designed to help you manage your weight. Mustard greens are low in calories and can therefore be consumed without fear of gaining weight………………..

Ingredients: serves 3-4 persons

  • 1 whole fish preferably eel(sliced in serving size)
  • 1 bunch mustard greens
  • 3 green chillies
  • 1 thumb size crushed ginger
  • 1/2 cup coconut milk
  • 2 tbsp vinegar
  • 2 tbsp oil
  • 3 cloves garlic
  • 1 medium sliced onions
  • 1/2 cup water
  • salt and pepper to taste
  • 1 tbsp fish sauce

Procedures:

  • Individually wrap each fish in leaves of mustard greens (this is to avoid the fish to be broke)
  • In a pan, heat oil and saute garlic, ginger and onion then add in coconut milk, water and salt and pepper
  • place fish and boil for 5 minutes. then add the remaining mustard greens and the rest of the ingredients.
  • simmer for another minute.
  • Enjoy!

Talong, Isda at Bagoong(fish and eggplant)


I always tell my wife, no matter how simple our dinner is, I will post it to my blog. This sounds very familiar to filipino dining tables because its one of the most common fried dish paired with eggplant and accompanied by a mouth-watering bagoong(Philippines anchovies). Believe me, if this menu is on our table, it will be a war of food vs. mankind.(LOL)……………….Did you know that eggplant is a rich source of phenolic compounds – an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection. Eggplant also has a high fiber content which can prevent constipation, hemorrhoids, and colitis.They are also naturally low in calories and has no fat……

Ingredients: good for 3-4 persons

  • 500 gms fish (any fish will do)
  • 1 pc eggplant sliced
  • 2 bunch bok choy ( steamed)
  • oil for frying
  •  1 small white onions chopped
  • 3 red chillies optional
  • 2 cloves garlic
  • 3 tbsp Philippines anchovies
  • 1/2 cup water
  • 1 pc tomato quartered

Procedures:

  • In a pan, heat oil and fry eggplant, no need to season. set aside
  • In the same pan, fry fish until crispy on both side. set aside
  • In a small pan, heat a little oil and saute garlic and onions, add in tomatoes and anchovies. simmer for a minute then add water. boil for 2 minutes and its done.
  • Enjoy! dip the veggies and fish in the anchovies dipping sauce.

Baked Fish – Snapper


baked fish….One of the healthiest way to cook fish.But not all fish can be cooked using the bake method. I remember, we had a small family gathering when I cooked a fish that is not good for baking.  I cooked and bring the fish to that party not knowing that my baked fish is so hard to eat and chew it like a rubber. The fish skin became like a rubber texture as well as the meat fish. I really don’t know what happened until I search the fish that it was not meant for baking. Its good for frying and grilling. Well, mistakes sometimes really happened…….Now back to the steam snapper, It’s an Asian style baked fish. mix with the flavour of ginger, leeks, sesame oil and some seasoning. It’s one of the best dish to paired with stir-frybeef vegetables or pinakbet(vegetable medley)……….Did you know that red snapper is an excellent food source of lean protein, potassium and phosphorus. Protein is a macronutrient which are body needed daily.  Potassium regulates heartbeat and blood pressure, while phosphorus aids in energy metabolism and is important for forming bones and teeth. Selenium is essential for a healthy immune system and supporting proper thyroid function.

Ingredients: serves 3-4 persons

  • 2 pcs big red snapper approx 1 kilo each
  • 1/2 cup of sliced leeks
  • 3 tbsp of knorr seasoning or seasoning soy sauce
  • salt & pepper
  • 1 tsp sesame oil
  • 1 thumb size thinly sliced ginger
  • 3 tbsp canola oil
Procedures:
  • In a plate, rub and season fish with sesame oil, 1 tbsp of soy seasoning, salt & pepper then place ginger slices all over its body and inside stomach, inside head. place some half of leeks inside.save the other half for garnishing then cover with aluminum foil
  • Pre-heat oven at 170 degrees celsius and baked the fish for 25 minutes.
  • Transfer the cooked fish in a serving plate then garnish with leeks on top. In a pan, heat oil and pour over on top of the fish allowing the leeks to cooked for a while, then pour the remaining seasoning on top.
  • serve hot!

Pesa (fish stew)


My wife’s favorite cooking method for fish…It’s a fish stew with some vegetables like, tomatoes, ginger, cabbages or bok choy. Simply boil it and that’s it. The proper way of eating this menu is first, get a saucer and place a piece of chilli and fish sauce then smashed the boiled tomatoes. This will serve as your dipping sauce for the fish and vegetables. Everytime my wife cook this, It means, she will have a big DINNER!!!!!……………..Did you know that this fish “Black Snapper” and other fish are good source of Vitamin D, this vitamin is important for metabolizing calcium, which helps maintain bone health.

Ingrdients: good for 2-3 persons

  • I whole fish (I use black snapper) seasoned with 1 tbsp salt
  • 2 whole tomatoes
  • 2 “thumb size like” crushed ginger
  • 1 bunch bok choy or cabbage
  • 1 medium red onions(quartered)
  • 1 tsp peppercorns
  • 1 tbsp fish sauce
  • 3 cups water

Procedures:

  • Season fish with salt for atleast 3 hours allowing the salt to penetrate ito the fish, set aside
  • In a large sauce pan, Boil water and add peppercorns, onions, ginger and fish sauce. then add fish and boil for 10 minutes or until fish is cook, drop in bok choy and cook for another 2 minutes.
  • Serve hot.
  • Smash tomaotes in a saucer and add chillies and fish sauce, this will serve as your dipping sauce.
  • Enjoy!!!

 

Fried Fish in tausi sauce


Fish in tausi….This dish is a member of the so called “Pangat dishes”(meaning 2nd or 3rd day heating of meal)…I remember when we use to have a “small canteen”(cafeteria) in the philippines. 1st day we sell the fried fish, then if it doesn’t sold..second day we cooked it with tausi sauce or some times “sarciado”….Did you know that Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in Omega 3 fatty acids , or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet

Ingredients:

  • 2 tbs oil
  • 1 tbsp ginger sliced thinly
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 6-8 pcs Fried fish(above fish photo is baby jack mackarel)
  • 1 stalk of celery (chopped 1/4 inch evenly
  • 1 bunch fresh coriander, chopped
  • 1 small can of black beans (use 3 tbsp and mashed it)
  • pepper to taste
  • 1 tsp sesame oil

Directions:

  • Heat oil in pan ,  Add garlic, ginger and onions. Sautee for 2 minutes.
  • Add black beans. Continue stirring for 2-3 minutes.
  • Add chopped celery, coriander and remove from heat. garnish with pepper and sesame oil
  • Serve hot over fried fish ………and enjoy!!!!!
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