The culture and cuisine of the Philippines are well-known throughout the world, and given the country’s geographical location, which encompasses an entire archipelago, many of the dishes you can find here are based on fish, ranging from clear soups to specific recipes that do not have an exact equivalent in other cultures. The following are some delectable Filipino fish recipes that will persuade you to give this cuisine a try:
Sinigang na Bangus – Milkfish with green pepper
Starting with a soup recipe is only natural given that Filipinos frequently consume the first course of their main meals in this format. Simpleness is the key to enjoying Sinigang na Bangus, a clear broth based on fish. The beauty of this dish lies in its simplicity. To prepare this dish, you’ll need two pounds of bangus (milkfish), a handful of kangkong leaves, eight pieces of okra, eight pieces of snake beans, eight pieces of okra, eight pieces of okra, eight pieces of snake beans, eight pieces of okra, one tomato cut into wedges, one onion cut into wedges, fish sauce, and water.
The key to making this recipe work is to use only fresh ingredients. To begin, bring a pot of water to a boil over high heat, adding the tomato and onion wedges as it heats up. When the water begins to boil, you can add the fish, which should be cut into equal portions. After 10 minutes, add the rest of the vegetables and cook for another 5 minutes, until everything is tender.
To finish, add the fish sauce, a pinch of salt, and some freshly ground pepper to taste, followed by the kangkong leaves, which should be added just before turning the heat off. It is then covered with a lid and allowed to rest for approximately 5 minutes before serving.
Fish and tofu stir-fry
One of the best things about Filipino cuisine is that many of the recipes are straightforward and can be prepared by anyone, even a complete novice. Another delectable recipe that you will be able to prepare quickly and easily is provided below.
Cream dory fillets can be purchased for this recipe, or you can make your own fillets with a fish fillet knife if you prefer. Depending on your level of culinary expertise, you can experiment with one or both options. To give you an idea of how to combine the two central elements of this recipe, you should use three parts fish and two parts tofu for every three parts fish.
Additionally, you’ll want to gather the following ingredients: oyster sauce (or fish sauce), chili (or chili paste), ginger (or ginger paste), diced onion, wedges of green and red bell pepper, minced garlic cloves, two tablespoons of flour mixed with half a cup of water, and sugar.
Fry the fish and tofu in bite-size pieces until they are cooked through. Using a separate pot, saute all of the vegetables until soft, then add the fish and tofu. Add the sauces, chili, and sugar at the end and stir-fry until everything is well combined. After that, the flour must be dissolved in water and added to the mixture. It would be a good idea to serve this dish alongside rice.
Ginataang Tilapia – Tilapia with coconut sauce
If you are accustomed to most of the fish recipes you have tried so far calling for fillets, this recipe will be a complete 180 degree turn from what you are accustomed to. For this recipe, you must cook the tilapia whole, as the head of the fish is considered a delicacy in the Philippines when cooked with a creamy coconut sauce.
Again, this is a straightforward recipe, and you can vary the amount of additional ingredients you use depending on how rich you want the flavor to be. Tamarind, coconut milk, coconut cream, and long chili peppers are all must-haves in this dish. Seasonings such as salt and pepper, as well as garlic, onion, vinegar, and ginger, will be needed for this dish.
Combine the coconut milk, vinegar, onion, garlic, and chili peppers in a skillet over medium heat until the coconut milk is hot. Season the whole tilapias with salt and pepper before putting them in the sauce to cook. Bring the mixture to a simmer and cook it for no more than 10 minutes, or until the fish is only partially cooked. Then add the coconut cream and continue to cook for another 10 minutes, stirring occasionally. This is a fantastic accompaniment to hot rice and vegetables.
Fish Katsu
Cut the fillets into bite-size cubes, then dredge them in flour mixed with salt and pepper, then through beaten eggs, and finally through breadcrumbs to coat them completely in flour. Make sure to fry them quickly, only a few minutes on each side, until they are golden brown and crispy. They are best served with a garlic mayonnaise to enhance the flavor.
Fish in mango sauce
As is typical of many recipes from this part of the world, the flavor of this dish is enhanced by a combination of spicy and sweet flavors. You can use a variety of fish for this recipe, and you can either go fishing for your favorite fish with your fishing tackle box or simply purchase some fillets from specialized food stores. Again, cream dory is the fish of choice for this recipe because it is a type of fish that is both easy to digest and has a pleasant flavor.
The following are the ingredients you will need for this dish: One pound of fish fillets, cut into bite-size pieces, a small amount of vegetable oil for frying, a few long slices of green bell pepper, and one ripe mango are all you need to make this dish. To make the coating, combine beaten eggs, salt, water, ginger powder, and a pinch of cornstarch in a small mixing bowl.
Apart from the mango, you will need a little rum, one tablespoon of sugar, one tablespoon of honey, a little bit of water and a little bit of cornstarch to make the sauce.
The coating is made by mixing the ingredients together, dredging the fillet pieces through it, and then deep-frying them until they are a beautiful golden brown color. Set them aside on a sheet of absorbent paper towels to allow the excess fat to drain. To make the sauce, place the mango, cut into stripes, and the rum in a saucepan over medium heat and cook until the mango is soft. Wait for the sauce to reduce a little before adding the sugar, honey, and cornstarch, all while pressing the mango with a fork to make a smooth puree. Chili flakes can be added to the dish if you want it to be spicier. The bell pepper slices are placed on the serving plate at the end of the preparation.