Grilled Fish Squares with Tanglad

1/2 kg tune or blue marlin, chunks
1 tbsp chopped tanglad
1 can 234g pineapple chunks, drained, reserve syrup
1/4 kg cherry tomatoes or wedged salad tomatoes
1 pc large green bell pepper, cubed
2 tbsp vegetable oil or olive oil

1. Season fish with 3/4 tsp iodized fine salt, 3/4 tsp pepper and tanglad. Marinate in pine syrup for 20 minutes.
2. Skewer fish chunks, pineapple chunks, tomatoes, and bell pepper. Brush with vegetable or olive oil.
3. Grill until tender.

Fish and Greens Salad

300 g romaine lettuce, torn into bite-size pieces
1 can Pineapple chunks
1/4 kg whole tuna flesh, cubed (about 30 pcs)

VINAIGRETTE
2 tbsp red cane vinegar
1 tsp iodized fine salt
1/4 tsp pepper
1/3 c pineapple syrup
2 tbsp thick coconut milk
1 1/2 tbsp olive oil

1. Chill lettuce and pineapple chunks. Season fish with1 tsp iodized salt and 1/4 tsp pepper then marinate for 10 minutes in pineapple syrup.
2. Pan grill in olive oil until cooked. Set aside.
3. Prepare vinaigrette by combining all ingredients in a sterilized jar or container. Shake well.
4. Toss salad ingredients together, except fish, with the vinaigrette. Top with fish. Serve immediately.

Crunchy Fish Fillet

Tilapia, filleted, (set aside bone and head)
1/2 c flour
ground pepper
iodized salt
fresh onion, chopped
2 tbsp vinegar
1 tbsp soy sauce
sugar to taste
cooking oil

1. Fillet the tilapia fish from neck to tail. Slice into strips.
2. Season the flour with iodized salt and ground pepper. Put in a plastic container.
3. Put the fish fillets in the container and shake it until the fish is evenly covered with flour.
4. Put the bone of the fish also in the container (Bone still attached to the head)
5. Pre heat the cooking oil. When heated enough, fry the fillets and the fish bone with the head.
6. Prepare the dip/sauce. Mix the vinegar, soy sauce, sugar, salt, and ground pepper.
7. Serve and enjoy its crispness.

Delicious Summer Fish Recipes

Stuffed Milk Fish ( Rellenong Bangus )

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

• Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

• Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

• Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

• If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

• Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

• Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

• Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

• Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Aquatic
Filipino Recipe - salt water and fresh water fish
recipe, crustacean, shellfish filipino recipes.

Grilled Tilapia In Banana Leaves

3 tilapia, scaled and cleaned
2 tbsps Lea & Perrins Lemon and Dill 5-minute Marinade
1 tsp rock salt
1 chopped red chili
1 sliced onion
1 tsp chopped ginger
3 sliced kamias
1/2 tsp pepper
3 quartered tomatoes
1/2 tsp salt
3 tbsps Lea & Perrins Worcestershire Sauce
banana leaves

• Season fish with salt. Place each fish in three layers of banana leaves.
• Top each fish with slices of onion, kamias and tomatoes.
• In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
• Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
• Cook over hot charcoal for 15 minutes. Serves 3.

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