Archive for the “Seafood Recipes” Category


« Previous Entries
14 01 2008

Escabeche (Fried Fish with Sweet and Sour Sauce) Recipe

Posted by: crenzina in Seafood Recipes

Cooking Information:

  • Estimated Time: 30 minutes

Ingredients:

  • 1 kg (2 lb) whole and red snapper, cleaned
  • 75 g (½ cup) plain flour, for dredging
  • ½ cup oil
  • ½ cup castor sugar
  • ½ cup vinegar
  • ½ cup water
  • 3 tablespoons tomato ketchup
  • 1 medium carrot, peeled and cut into 1cm (½-in), rounds
  • 1 medium green capsicum, cut into 1cm (½-in), strips
  • 1 medium red capsicum, cut into 1cm (½-in), strips
  • 1 medium cucumber, peeled and cut into 1-cm (½-in), rounds
  • Fresh coriander leaves (cilantro), to garnish

Procedure:

  • Score the red snapper all over and dredge in flour.
  • Heat oil in a wok and fry the fish and fry the fish about 10 minutes.
  • Removed from pan and drain on paper towels.
  • Combine sugar, vinegar, water and tomato ketchup in a saucepan.
  • Add carrot, cook for about 5 minutes.
  • Add capsicums and cucumber. Simmer without stirring, for another 5 minutes or until vegetables are tender yet firm.
  • Arrange fish on a serving platter. Pour vinegar mixture over fish.
  • Arrange vegetables around fish and garnish with fresh coriander.

Comments No Comments »

11 01 2008

Rellenong Bangus (Stuffed Milkfish) Recipe

Posted by: crenzina in Seafood Recipes

Cooking Information:

  • Estimated Time: 1 hour

Ingredients:

  • 1 big bangus (milkfish)
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 egg
  • 1/4 cup lemon juice
  • 1 small carrot, finely chopped
  • 1/4 cup soy sauce
  • 4 tablespoons of cooking oil
  • ham, finely chopped
  • raisins
  • cooked peas
  • salt and pepper to taste

Procedure:

  • Scale and remove the intestines of the bangus.
  • With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head.
  • Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
  • Marinate the head and skin in lemon juice, soy sauce and pepper.
  • Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
  • Sauté the garlic and onions until slightly brown.
  • Add the tomatoes and carrots until tender.
  • Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for another 5 minutes. Salt and pepper to taste.
  • Add a beaten egg to the sauté and mix well.
  • Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
  • Fry in oil until golden brown.
  • Slice slightly diagonal (1 1/2 inch thick) and serve.

Comments No Comments »

« Previous Entries