Archive for category Fish

Kilawing Tanigue (Spicy Kingfish Ceviche)

Here’s What You Need: 

2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk  (optional)

Here’s How: 

In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste.  Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey to opaque.

Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.

Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.

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Here’s What You Need: 

1 medium porgy fish (you can also use milkfish or tilapia)
1 teaspoon salt
1/2 cup extra virgin olive oil
2 garlic clove, minced
1 small onion, chopped
1 medium tomato, chopped
2 cups water
2 segments squash (kalabasa), cut into 1 inch cubes
1 bundle green long beans (sitaw), cut into 2 inch lengths
1 bittermelon (ampalaya) seeded and cut into 1 inch lengths
8-10 pieces okra, trimmed
1 bundle swamp cabbage (kangkong), cut into 1-1/2 inch lengths
2 japanese eggplants(talong) sliced into 1 inch pieces
3-4 tablespoons shrimp paste (bagoong alamang)
salt to taste

Here’s How: 

Scale and clean the fish,sprinkle with salt and fry in hot oil until golden brown on all sides. Set aside. (Grilling is also a great alternative for frying)

In a skillet heat 2 tablespoons extra virgin olive oil and saute garlic, onions, tomatoes and shrimp paste (bagoong) in medium high heat. Add the fried or grilled fish, squash (kalabasa), green long beans (sitaw), bittermelon (ampalaya), okra and eggplants (talong). Cover, lower heat to medium low and cook for 10 minutes or until vegetables are done.

Add swamp cabbage (kangkong) and cook for another 2 minutes. Season with salt if necessary. Remove from heat, cover and let it stand for about 5 minutes. Transfer fish into a serving platter and put the vegetables on top. Serve immediately.

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Pesang Isda

Here’s What You Need: 


1 medium red snapper, cut into 3- 2 inches thick
3 thumb-sized ginger, peeled and smashed
1 tablespoon black peppercorns
1 medium onion, quartered
7-8 cups water
2 fish bouillon cubes
1/2 of a medium sized cabbage
2 bunches of bok choy (Pechay)
1 bunch scallion, 3 inches long sliced
salt to taste


3 tablespoons olive oil
2 cloves garlic, minced
1/2 of medium sized onion, finely chopped
2 tablespoons fish sauce (Patis)
4 medium size tomatoes, finely chopped
salt and pepper to taste

Here’s How: 


Place water, ginger, peppercorns, onions, fish bouillon cubes in a pot. Bring to a boil over medium high heat. Bring down the heat to low and  add red snapper  simmer  for 10 minutes. Season with salt and pepper then stir in the cabbage, bok choy and scallion. Let boil for another 3 minutes.  Keep covered for at least 5 minutes before serving.


In a skillet, add garlic saute until light brown, add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes, cook until it becomes soft and mushy.  If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Season with salt and pepper.

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Adobong Tahong (Mussels in Tangy Sauce)

Here’s What You Need: 

3 tablespoons extra virgin olive oil

1/2 teaspoon annatto powder

4 large garlic cloves, finely chopped

half of medium size white onion, chopped

3-4 tablespoons fish sauce (patis)

1 box of Frozen New Zealand Mussels, thawed  (about 2 lbs.)

1/3 cup white vinegar

1 bayleaf

2 teaspoon freshly ground black pepper

Salt to taste

sliced cilantro for garnishing

Here’s How: 

In a large wok heat olive oil and annatto powder while stirring continuously. When oil is hot enough saute garlic until it becomes golden, about 2-3 minutes. Add onions and season with fish sauce (patis).

Toss in the mussels and continue to saute for about a minute. Stir in the white vinegar, bay leaf and  black pepper. Let it simmer for 5 minutes uncovered. Season with salt and stir. Transfer into a serving platter and garnish with chopped cilantro.

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Thai Steamed Fish

Here’s What You Need: 

1 whole red snapper or any of your favorite white fish
2 tablespoons fish sauce (patis)
2 tablespoons lime juice
Half of medium red onion, finely sliced
1 tablespoon grated ginger
2 tablespoon rice wine
4 tablespoons sweet chili sauce, preferably Jufran
freshly ground black pepper
a handful of cherry tomatoes cut in half
cilantro leaves for garnish

Here’s How: 

In a bowl, mix together fish sauce, lime juice, shallots, ginger, rice wine, sweet chili sauce black pepper and tomatoes.

Place fish on a sheet of aluminum foil  and pour in the marinade.  Fold foil to seal.

Place fish in the steamer. Steam for about 30 to 40 minutes.

Transfer to a serving dish with the sauce and garnish with cilantro on top.

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Tuna Spaghetti

Here’s What You Need: 

4 large garlic cloves, finely minced

1/4 cup extra virgin olive oil

1/4 cup sun-dried tomatoes, chopped

Red pepper flakes (optional)

handful or two of baby spinach

2 cans of Century Tuna or any canned tuna in oil, well drained

Salt and pepper to taste

Grated Parmesan Cheese for garnishing

1/2 box of spaghetti

Here’s How: 

Cook pasta according to the package directions.

Using a large non-stick frying pan, heat olive oil and saute garlic until it becomes light golden brown. Mix in the sun-dried tomatoes, red pepper flakes, spinach and season with salt and pepper. Add the tuna and saute for another 5 minutes. Toss the spaghetti and let it cook for another 2 minutes.

Transfer the cooked pasta in a serving dish and garnish with parmesan cheese. Serve immediately.

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