FISH RECIPES

Adobong Pusit (squid) Fish Balls (Bola-Bolang Asan/Paro) Buro (Asan/Balo Balo) Camaron Rebosado   Escabeche Paro a Makigata Paksing Bangus Sigang Bangus Relyenong Bangus

ADOBONG PUSIT

1 lb. squids
1 1/2 tsp. salt
1 small bay leaf
1/4 tsp. pepper
3-4 cloves garlic, minced
1/3 cup vinegar
1 tsp. sugar
1/4 cup water
3 tbsp. cooking oil
1 small onion, thinly sliced

• Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles.
• Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade.
• Saute onions in hot oil. Add drained squids, saute until the juices evaporates (about 10-12 minutes). Strain marinade, add to sauteed squids. Let simmer for about 15 minutes.

FISH BALLS (BOLA-BOLANG ASAN/PARO)

1 lb. white fish fillet or shrimps, shelled and finely chopped  (minced)
1/4 lb. pork fat, finely chopped
1/2 tbs MSG (optional)
1 medium sized onion (minced)
cooking oil
6 tbsp. flour
1 tsp. salt
10 water chestnuts halved
1 egg slightly beaten
1/2 cup bihon (rice noodles) cut into 1" lengths or use Japanese quick cooking noodles called "Saman"

• Combine minced fish/shrimps, pork fat, flour, salt, MSG, and egg. 
• Moisten hands with water and shape into 20 walnut-sized balls.
• Press a water chestnut into each ball and shape again to enclose it.
• Place noodles on waxed paper, roll shrimp balls in them until well coated with noodles.
• Deep fry in hot oil 6-8 pieces at a time for 3-5 minutes until golden brown. Drain on paper towels.

2 lbs. (1 kg)    white fish fillets or shrimps (prawns)
4-5 cups         cooked white rice (preferably soft)
salt to taste

For cooking:

2-3 tbps        Cooking oil
2-3 cloves    garlic
1                  medium or large onion
1-2               medium or large tomatoes

 Preparation (Pamaglutu):

• Select 2 lbs (1 kg) of fish fillet, preferably white fish like haddock, cod, or flounder.  You may also buy the fish whole and fillet or butterfly it yourself, removing the bones as much as possible.  Prepare the fish fillets by sprinkling salt on both sides and let stand for about 1 hour so the salt will penetrate the flesh.
• In a large glass or plastic preserving jar with a wide mouth line the bottom, about 1-inch thick, with the cooked rice and then place a layer of the salted fish.  
• Lay another layer of rice and the salted fish, repeating the process until all the ingredients have been incorporated. 
• Cover the jar with a piece of cheesecloth or paper with pinholes punched in it so there is air circulation. Keep it in a cool place for about 1-2 weeks to cure or ripen.

(For balo-balo replace the fish with fresh shrimps, preferably, prawns.)

When ripened saute in garlic and onions (or with tomatoes as well if preferred) and enjoy.

Making buro is very delicate and many people are not successful at getting it ripened resulting in a concotion that  gets spoiled or rotten.  You may have to try it more than once to succeed.

ESCABECHE (SWEET & SOUR FISH)

1 medium sized fish such as red snapper or grouper (dressed)
1 tsp. salt
2 slices lemon
1/2 cup cooking oil
2 cloves garlic, minced
1 small onions, sliced
1 small red pepper, seeded and cut into strips
1 tbsp. ginger strips
1 small carrot, cut into strips
1/4 cup vinegar
1/2 cup water
1/4 cup sugar
1/2 tsp. salt
1 tbsp. soy sauce
2 tbsp. catsup
1 tsp. cornstarch, dissolved in 2 tbsp. water

• Rub fish all over with sliced lemon. Sprinkle with 1 tsp. salt. Let stand for 10-20 minutes. 
• Fry in hot oil until brown. Transfer to a serving dish.
• Pour off all but 2 tbsp. of oil in frying pan, saute garlic, ginger and onions in it. 
• Add other vegetables, saute 1-2 more minutes.
• Add vinegar, sugar, water, salt, soy sauce and catsup. 
• Bring to a boil, stir in cornstarch mixture, cook until thick and transparent. 
• Pour sauce over fish and serve.

PARO A MAKIGATA

1 small onion, chopped
1 clove garlic
3/4 tsp. salt
1/2 tsp. ginger
1/8 tsp. crushed red pepper
2/3 cup coconut milk
1 lb. shrimps, shelled and deveined

Preparation (Pamaglutu):

• Combine onions, garlic, salt, ginger and crushed red pepper with 1/4 cup coconut milk in electric blender. Blend until smooth.
• Heat remaining coconut milk in skillet, stir in blended mixture. Cook stirring over low heat until it thickens.
• Add shrimps and cook 5 minutes.

PAKSING BANGUS

1 1/2 lb bangus (milkfish) or white fish, dressed
1/2 cup vinegar
1/4 cup water
1 1/2 tsp. salt
1/2 inch slice ginger, crushed
2 pcs. hot banana peppers

• Cut fish into 4 slices. Place fish in teflon or porcelain coated skillet. Add all other ingredients, cover and bring to boil. Let simmer for about 8-10 minutes, turning fish once to cook evenly.
• Transfer to a covered dish and store in the refrigerator to "age" for 1-2 days.
• Reheat over moderate heat just until heated through before serving.

RELLENONG BANGUS

1 whole bangus (milkfish) (about 1 1/2 lbs.)
1 tbsp. soy sauce
2 tsp. lemon juice
2 tsp. sugar
4 cups water plus 1 tsp. lemon juice

STUFFING:
2 tbsp. cooking oil
2 clove garlic, minced
1 small onion, chopped
1 medium tomato, chopped
1/4 cup frozed peas
2 tbsp. raisins
2 tbsp. sweet relish
1/4 cup grated carrots
1/8 tsp. pepper
1 tsp. salt
2 eggs, slightly beaten

• Gently pound body of fish with rolling pin until soft. Break spine near the tail and just below the head. Carefully pull out the skeletal bones from the head opening (they will come off easily if the fish had been pounded throughly). Turn fish shell inside out carefully, remove as much flesh as possible from the shell without breaking the skin. Return shell to right position, marinate in soy sauce, lemon juice and sugar. Set aside.
• Boil water and lemon juice mixture and drop fish meats and bones in the boiling pot. Bring back to a boil, remove from heat and let stand covered for about 5 minutes or until meat becomes firm. Drain, pick over fish meat to remove all bones.
• Prepare stuffing. Saute garlic, onion and tomatoes in hot oil, add peas and cook until peas are done. Add fish meat and all other stuffing ingredients except eggs; saute for about 1 minute. Let cool.
• Add eggs to fish mixture and stuff drained fish shell.
• Fry in hot oil until brown on both sides. Slice when slightly cooled and serve.