Stir-fry Vegetables with Fish strips

This dish is incredibly delicious and healthy, and I bet you won’t likely go back to your favorite Chinese restaurant once you learned how to prepare this dish. Stir-fried vegetables can serve as it is or combined with fried fish strips. If you are not peppered lover just simply omit the chili paste, this can be served with steamed rice for lunch or dinner.

Enjoy the savory stir-fry vegetables with fish strips.

 Ingredients:

Fish Strips:

1.5 lb. frozen basa fish fillet, thawed and pat with paper towel to dry.

1 cup flour

½ cup cornstarch

½ teaspoon salt

1 teaspoon lemon pepper powder

vegetable oil for deep fry

Vegetables:

2 tablespoon vegetable oil

2 cloves minced garlic

½ teaspoon grated fresh ginger

1 teaspoon ground chili paste

2 cups snow pea, washed and ends trimmed

4 stalk celery, sliced

1 carrot, sliced

3 cups sliced Napa cabbage

½ cup sliced red bell pepper

2 tablespoons oyster sauce

Procedure:

1. For fish strips, combine all the dry ingredients in a Ziploc bag and shake.

2. Toss in the fish to coat.

3. Heat vegetable oil in a deep fryer or deep pan.

4. Fry fish until brown and crispy. Drain from oil and set aside.

5. Heat oil in a wok, sauté garlic and ginger until fragrant.

6. Add the ground chili paste sauté for 30 seconds.

7. Toss in the vegetables; stir-fry until tender and crisp. Add the fish and season it with oyster sauce.

8. Fry for a few minutes.

9. Serve.

Fish in Coconut milk

This dish is simmered first in vinegar before adding the coconut milk. In this cooking process, by simmering fish in vinegar, the flavor penetrates on the fish and after cooking it in coconut milk to get a creamy sauce.

                                                               

You can use mackerel, tuna, scad or red snapper in this recipe, as well greens like bokchoy or moringa leaves. This dish is best served with steamed rice, try and let me know your thoughts about this recipe. 

Ingredients:

2 lbs. of your favorite fresh fish, I used tilapia-slice into serving pieces

13 oz. coconut milk

1 bunch choysum, washed

thumb size fresh ginger, thinly sliced

4 cloves garlic, sliced

1 red onion, sliced

½ cup vinegar

½ cup water

4 long green pepper

salt or fish sauce to season

1 Tbsp. black peppercorn

Procedure:

1. Lay the choysum leaves in the bottom of a large pot, and arrange fish on top.

2. Add the ginger, garlic, onion, long green pepper and peppercorn.

3. Pour in the vinegar and water. Cover and simmer for 15-20 minutes.

4. Once the liquid reduces in half, pour the coconut milk. Season it with fish sauce.

5. Simmer it uncovers for 15 minutes or until sauce gets thicken.

6. Serve.

Homemade Fish Balls

I have tasted different types of a fish ball; the one we have in the Philippines, which consider sells as a street food is starchy, pockets of air and artificially flavored, but taste so addictive. The fish balls in China is so firmed and chewy and best to eat only with soup.

Today, I made my homemade fish balls. My Mom used to prepare this every season of galunggong (mackerel scad), she will buy a lot of fish and some she made a fish ball. As an eldest in the family, I always assisted her in-house chores, especially in cooking. She will let me separate the fish meat from the bones there I always complain because I feel the work is a burden. But once she finished cooking them me and my siblings enjoyed and fighting for more, she always tells us “see delicious huh? The hard works always have a satisfying reward”.

Try my homemade fish balls, any question regarding the recipe please let me know.

Ingredients:

1.5 lb. Basa fish fillet washed

Bamboo skewers

Vegetable oil for frying

½ cup grated carrot

2 cloves garlic, grated

1 tsp. ground black pepper

2 Tbsp. fish sauce

1 bunch fresh green onion, finely chopped

1 cup organic all purpose flour

1 egg

½ tsp. baking powder

½ tsp. active yeast

Procedure:

1. Boil water in a pot enough for the fish to cook.

2. Place the fish in boiling water and let it boil until it gets cooked.

3. Drain and put it in a large bowl. Let it cool.

4. Use a fork to shred the fish meat, once it is shredded adds the last nine ingredients. Mix them well to incorporate ingredients.

5. Let it sit for 30 minutes, in this process to let the active yeast works.

6. In cooking the fish ball, I baked the half of the mixture and deep fry for the half, actually both ways works perfectly fine.

7. Heat vegetable oil in a deep fryer or pan, once the oil is hot turn the heat over low setting. This way it allows the fish balls to cook.

8. Use your hand to form a fish ball and fry until they get crispy and brown.

9. Thread them on a bamboo skewer.

10. Serve with sweet and spicy vinegar thick sauce and enjoy.

11. In cooking by the oven, preheat oven to 400 degrees Fahrenheit. Spray oil on the baking pan and place the formed fish ball one by one and again spray oil on top. Bake for 30-35 minutes. Make sure to flip them over halfway time of baking.

Citrus Baked Tilapia

I made this delectable recipe the other night, and it is so satisfying. It has been a hectic schedule for me and family, and I want to prepare a dish away over at the stove top. I missed eating fish so I decided to bake this tilapia, which I have available.

We had this fish along with pineapple, tomato salsa plus steamed broccoli. It was an ordinary night for us and seems became a special one.

I promised this would be another additional recipe for you that you will love. Try and let me know how it is.

Ingredients:

2 piece Tilapia fillet

3 lemons, sliced into circular shapes

Olive oil

2 sprigs fresh dill

Garlic powder

Lemon and pepper powder

Salt

Procedure:

1. Preheat oven to broil setting.

2. Place tilapia on a grill pan, drizzle both sides vigorously with olive oil.

3. Season it well with powder spices and salt. Squeeze one lemon over the fish.

4. Place sliced lemon at the bottom and top.

5. Put the sprigs dill on top.

6. Drizzle once more with olive oil.

7. Broil for 25-30 minutes.

8. Serve and enjoy.

Paksiw na Bangus (Milkfish Cooked in Vinegar)

Milkfish is the national fish in Philippines bangus in Filipino, because as they said this fish is can be found anywhere in the country. One thing unique with this fish is the taste even it's really boney but Filipinos love it . Milkfish like any other fish can be cooked in many ways, can you name some of them? Today I preferred to cook it in vinegar with bokchoy or petchay, you can use eggplant too if available. Paksiw is only one of countless ways to prepare this fish.

Ingredients:

1 big bangus cut sliced in 5 pieces
1 bunch bokchoy stems trimmed
2 long green pepper
a thumb size ginger sliced
1 medium red onion sliced
4 cloves garlic crushed
1 1/2 c vinegar
1/2 c water
salt to taste
olive oil

Procedure:

1. In a medium pot, arrange the bokchoy and fish along with the rest of the ingredients.

2. Simmer for 15 minutes over medium heat.

3. Pour in a tablespoon of olive oil. Simmer for few more minutes.

4. Remove from heat and serve. Perfect with white steamed rice.

Fried Galunggong or Scad Mackerel

Galunggong or scad mackerel assumed is a second national fish in the Philippines, this fish can cook in many ways, like paksiw (cook in vinegar), adobo, sarciado (cook in tomato sauce) and a lot more.

It is amazing to find galunggong here in the US, I never thought that you can find here everything, especially food. Though if you will convert the price is pretty expensive, it's probably the fish was imported. I made my calculations, each fish I bought was costing 1.75 dollars plus tax, and in this amount conversion to peso roughly you can have a 2 lbs for a 1 fish here. Anyway, I missed this fish for almost 2 years. I simply fried and match with tomato, onion salsa.

Ingredients:

2.25 lb Scad mackerel, around 4 big sizes, clean washed
salt and ground black pepper
cooking oil
2 tomatoes chopped and half red onion chopped for salsa

Procedure:

1. Lightly salt the fish and dash with ground black pepper.

2. In a pan, heat enough amount of oil, in over high-heat fry the fish.

3. Fry until each are brown and crispy.

4. Place the fried fish on a plate with paper towel to absorb excess oil, serve with chopped onion and tomatoes.

Crispy Anchovy Fritter (Ukoy na Dilis)

I am very happy to found dilis (anchovy) in Oriental Supermarket downtown, I am so excited. I suddenly craved for ukoy mmm yum! So, why not to rush and cook crispy anchovy fritter (ukoy na dilis). This recipe is very simple and everybody can make, ukoy is best with dipping vinegar, chili and garlic sauce.

Ingredients:

1 lb. Anchovy
2 Eggs
1/2 c All purpose flour
1/4 c cornstarch
4 Stalks green onion chopped
Salt and ground black pepper
lot of cooking oil for deep fry

Procedure:

1. In a large bowl, mix the anchovy, flour, cornstarch, egg and 1 c water to make a smooth batter. Dash it with ground black pepper and salt. Add in the chopped spring onion, mix it thoroughly.
2. In a wok, heat oil over high flame. Using a small bowl, scoop the fish batter mixture and pour slowly into heated oil.
3. Let it fry until the bottom turns brown.
4. Flip it and cook until crispy.
5. Depend how big your pan is, can fry one at a time.
6. Drain using a stainless strainer.
7. On a plate, lay a paper towel to drain the exist oil.
8. Serve.

Baked Salmon in Citrus

I've always been fascinated by a different style of cooking. Most especially if in the main recipe is fish. My recipe today is baked salmon with soy sauce. I'm proud to say the taste is better than I expected. The lemony flavor proves the Asian taste for this dish.

Ingredients:

5 pieces salmon fillet thawed
5 minced garlic
2 lemon
1 cup soy sauce
olive oil
1 tsp. ground pepper
half green bell pepper cut in strips
half red bell pepper cut in strips

Procedure:

1. In a large bowl, place the salmon, soy sauce, garlic, lemon juice and ground black pepper. Toss each fillet to absorbs the liquid.
2. Cover and marinate overnight.
3. Preheat the oven at 400 degrees.
4. Drizzle olive oil over salmon.
5. Cover and bake it in 25-30 minutes. Flip once at a half time of baking.
6. Place salmon on a plate, and the remain sauce simmer it in pan.
7. Add in the peppers. Simmer until sauce gets thickened.
8. Pour sauce on top of salmon.
9. Serve.

Eggplant with Dried Fish 咸鱼茄子

Eggplant with dried fish (咸鱼茄子)salty fish, eggplant literally translated in Chinese, has a unique sensational taste. This dish served in all most famous cuisine in Guangdong China. You would love the blend taste of dried fish over eggplant. Try this simple recipe, preparation is just easy.

Ingredients:

6 pcs. eggplant cut in lengthwise
1 pc dried fish, soaked in water for 1 hour and chop in small cubes
vegetable oil
cornstarch
5 cloves garlic minced
grated fresh ginger
1 Tbsp. chili bean paste
1 Tbsp oyster sauce
white wine
1 Tbsp. sugar
green onions chopped

Preparation:

1. In a large plate, coat eggplants with cornstarch.
2. Heat wok over high flame, put oil and deep fry the coated eggplants.
3. Drain exist oil, using stainless strainer.
4. Back to wok, remove some of the oil. Saute the ginger and garlic. Next, the chili bean paste.
5. Add in the fried eggplant and chopped dried fish.
6. Add a cup of water, oyster sauce and white wine.
7. Let it simmer for 5 minutes in moderate flame.
8. Add sugar, gradually mix until the sauce get thick.
9. Put in a ceramic pot or plate and garnish it with green onion.
10.Serve and share.

Spicy Fish Fillet Soup Shui Zhu Yu Pian 水煮鱼片

This dish is just absolutely fantastic, shui zhu yu pian is literally translated as boiled in water fish. In reality this recipe is a fish fillet stewed over chilies and sichuan pepper corn (hua jiao 花椒). A kick of chilies and the pepper corn make your lips numb will bring this dish satisfaction. Try this intensifying savory and spicy fish fillet soup.

INGREDIENTS:

1 lb. fluke fillet
fresh ginger root
minced garlic
olive oil
sichuan bean paste
corn starch
ground white pepper
sichuan pepper corn
dried chilies
celery
bunch of napa cabbage
cilantro

Direction:

1. Marinate the fish in grated ginger, ground white pepper and corn starch for 10-15 minutes.
2. In wok, fry the chilies and sichuan pepper corn over high heat. Mash the pepper corn finely using zip lock bag. Set them aside.
3. Back in wok, heat oil and saute the remaining ginger and 2 Tbsp. sichuan bean paste, constant stirring and pour 3 cups of water. Bring to boil.
4. Put the marinated fish and cook for 10 minutes.
5. In a ceramic bowl, arrange the cut vegetables.
6. Pour the fish and sauce over the vegetables.
7. Top it with minced garlic.
8. In wok, heat oil over high heat, saute the mashed sichuan pepper corn and chilies.
9. Carefully pour the hot mixture over the fish with soup.
10.Garnish it with sprigs of cilantro and serve.

Cabbage with Sardines

This is an inexpensive dish, but has a nutritional value. I grew up having this dish, those old days when I'm still at school. I and my family lived close to my school. Those days, we attended school from morning to late afternoon by 5 or 6, so during lunch time we had a long break and the chance to be back at home to have lunch. This is one of the dishes that I prepared to have a quick meal.

Ingredients:

A quartered cut of large cabbage (shredded)
5.5 oz sardines in tomato sauce
1 small red onion sliced
2 sliced tomatoes
3 cloves crushed garlic
1 long green pepper sliced
1/2 cup water
3 Tbsp. corn oil
1 Tbsp. fish sauce
1 tsp. chicken powder
dash of ground black pepper

Procedure:

1.In a pan heat the oil, saute the garlic, onion and tomatoes.
2. Add in the shredded cabbage, continue sauteing.
3. Put the long green pepper, and season it with fish sauce.
4. Pour in the sardines and water, stir well. Simmer for 3 minutes.
5. Dash with ground black pepper and chicken powder.
6. Serve with hot plain rice.