• 4 o 5 bangus na maliliit (huwag aalisin ang kaliskis)
• Mantika oliba (isang maliit na bote)
• Asin
• ¾ tasang rum
• ½ tasang tubig
• 2 kerot
• 1 pulang siling parasko
• 1 dahon ng laurel
• 1 tinadtad na sibuyas
• 6 na pamintang buo

Instructions

1. Linisin ang isda. Paghaluhaluin ang mga sangkap at ilagay sa hurno. Isama ang isda. Ipasok sa pugon o pasingawan.

• 1 big milk fish
• 1 onion, chopped
• 2 tomatoes, chopped
• Salt and pepper to taste

Instructions

1. Clean fish thoroughly.
2. With a sharp knife, cut along the back and remove backbone.
3. Mix chopped onion, tomatoes and seasoning. Stuff the fish with the mixture.
4. Wrap in banana leaf and broil. Serve with lemon, cut in halves.

• 1 700 gm milkfish
• 3 tbsp. oyster sauce
• 2 tbsp. soy sauce
• 1/3 tsp. sugar
• 1 stalk lemon grass, smashed
• 1 medium onion, thinly sliced
• 1 thumb-sized ginger, sliced into thin strips

Directions

1. Scale the milkfish completely. Make a short incision at the stomach area, remove the guts and discard. Wash thoroughly. Fill the cavity with lemon grass and half of onion and ginger.
2. Make 2 gashes with the knife on each side of the fish. Fill each gash with the remaining onion and ginger.
3. Combine oyster sauce, soy sauce, and sugar. Place the fish on top of large sheet of aluminum foil. Pour the oyster sauce mixture over the fish.
4. Wrap and crimp the edge of the foil to seal the fish.
5. Grill over medium heat for 15 minutes each side or until done. The fish will be flaky and white when fully cooked. Serve with your favorite dipping sauce.

• 1/2 kg bangus
• 2 cups olive oil
• 2 pcs bay leaves
• 1 tsp salt
• 1/8 tsp sugar
• 1 small piece carrots
• 1 small piece red pepper
• 8 slices sweet pickle
• 10 cups water

Directions

1. Clean bangus, cut into serving slices and soak in brine solution for about 5 minutes.
2. Place all the ingredients in the pressure cooker.
3. Arrange the bangus pices on the bottom of the pressure cooker and cook it for 85 minutes.
4. Let it cool and pack in sterilized preserving bottle.

• 1 1/2 pounds bangus or white fish, dressed
• 2 cups water
• 3 medium tomatoes sliced
• 1 medium onion sliced
• 6 each tamarind pods green sampaloc
• 1 can banana heart, drained
• 2 cups green beans cut diagonally in half
• 1 cup spinach leaves or, mustard greens or, watercress
• 1 teaspoon salt
• 1 tablespoon patis fish sauce

Instructions

1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender.
3. Remove tamari mash and strain back into the boiling water.(optional)
4. Add tomatoes, onions and green beans to boiling mixture and cook 1 minutes or until vegetables are almost cooked.
5. Add fish, banana heart and patis.
6. Bring to a boil. Lower heat and simmer 3-5 minutes.
7. Remo from heat, add spinach leaves, and let stand for 5 minutes.
8. 4. Serve with bagoong or patis (fish sauce).

• 4 cloves garlic minced.
• 1/4 cup lemon juice.
• 1/4 cup soy sauce
• 1 tsp salt
• 1/2 tsp fresh ground black pepper.
• 4 midium sized bangus (Butterflied)
• Proportional oil for frying.

Instructions

1. Mix all ingridients.
2. soak butterflied bangus in mixture for 30 minutes, or for best result, soak overnight.
3. Pat dry with papper towel, then deep fry or pan fry if you don’t have a deep fryer.
4. Serve with fried rice or plain white rice.

Ingredients

• Baked Tilapia With Cajun Bread Crumb Topping
• 1 cup soft fresh bread crumbs
• 4 tablespoons butter, divided
• 1 1/2 teaspoons Cajun seasoning
• Pinch dried thyme
• 1/2 teaspoon salt
• Dash black pepperImage ©:2007 Diana Rattray

Preparation

1. Heat oven to 400°. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan. Brush with 1 tablespoon of the melted butter. Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings. Sprinkle the crumbs over the tilapia fillets.
2. Bake the fish fillets for 15 to 20 minutes, or until fish is cooked through. Fish will flake easily with a fork when done.
3. Carefully remove the fillets to plates with a spatula.

• Fresh bangus
• Salt
• Sawdust (kusot na pino)
• Firewood

Equipment

• Drum
• Tray
• Basin
• Knives
• Plastic sealer
• Stove
• Steamer
• Measuring cup
• Chopping board
• Forceps

Procedure

1. In a basin with water, dissolve salt. Nine part water, 1 part salt. Salt solution should be enough to cover all the fish. Set aside.
2. Clean the fish thoroughly.
3. Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
4. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to remove blood and dirt.
5. Remove all bones and spines.
6. Marinade the fish in the salt solution for 2 minutes.
7. Arrange on tray. Sun dry for 30 minutes or until the skin is already dry.
8. Make a fire inside the drum. Put sawdust to make a thick smoke. Put the tray on drum and start smoking until the fish color turned golden brown. If the smoke is too much, 15 minutes is enough.
9. Remove the tray from drum. Let it dry. Put in plastic bags and seal using the plastic sealer.
10. Store in freezer.

Ingredients

• 1 medium sized (about 2 pounds) bangus (milkfish), sliced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup vinegar
• 1/3 cup water
• 1 teaspoon vetsin
• Cooking oil

Instructions

1. Combine all ingredients and marinate the bangus (milkfish) slices in this mixture. Let stand for 1 hour.
2. Drain bangus. Set aside vinegar mixture.
3. Fry bangus. When golden brown, set aside and fry garlic. Add vinegar mixture.
4. When it boils, drop in fried bangus. Simmer for 10 minutes.

• 1 (600g) Fresh milkfish
• 3 tablespoons oil
• 1/3 coconut, roasted, coarsely pounded
• 1 egg, lightly beaten
• 125 cc thick coconut milk from 1 coconut
• banana leaf
• salt

spices(ground):

• 2-3 red chilies
• 2 teaspoons coriander, roasted
• 1/2 teaspoon cumin
• 1 teaspoon chopped ginger
• 2 teaspoons chopped galangal
• 1 teaspoon chopped turmeric
• 5 shallots
• 5 cloves garlic
• 1 teaspoon tamarind juice
• salt and sugar or brown sugar

Instructions

1. Clean fish and remove scales, fins, gills and entrails.
2. Rinse and pat it dry.
3. Pound the fish lightly until the flesh becomes tender.
4. Using a small sharp knife, remove the backbone and as much of the flesh as possible through a slit under the gills, taking care not to break the skin.
5. Set the skin aside.
6. Roast the flesh until it changes color, then discard the bones and grind the flesh.
7. Heat oil and sauté ground spices until fragrant.
8. Remove and allow to cool.
9. Combine the sautéed spices with ground fish, pounded coconut and egg.
10. Stuff the fish skin with this mixture.
11. Make a slit in a bamboo stick and clamp the stuffed skin with the slit bamboo.
12. Tie both ends of the stick.
13. Wrap the fish with banana leaf and grill until fish is firm.
14. Remove the banana leaf and continue to grill.
15. brush fish with salted thick coconut milk from time to time until it is cooked.
16. Remove fish from heat and cut before serving.