Fish, Kangkong and Okra Soup

My ob-gyn told me to watch my diet, avoid fatty foods and always eat green vegetables. She also said that boiled and grilled dishes are the best diet for all pregnant that’s why most of our meals at home today are simply cooked in this way.

Ingredients:
1 500 gm whole fish, cleaned and sliced into desired size
1 small bunch of kangkong, cut and trimmed
12 pcs. okra, sliced into desired length
2 thumb-sized ginger
2 stalks green onion, cut into 1 inch length
1 stalk lemon grass, cut into 2 inches length
1 ripe tomato quartered
4 cups water
1 tbsp. fish sauce
salt and pepper to taste

Directions:
1. Combine ginger, green onion, lemon grass, tomato and water in a cooking pot. Bring to a boil.
2. Add fish, let it boil and simmer for 5 minutes. Add fish okra, sauce, salt and pepper. Cook for 1-2 minutes or depending upon your desired doneness of the okra.
3. Add kangkong, cook for few seconds. Cover the pot and turn off the heat. Serve immediately.

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Grilled Fish with Ginger

This is one of my late granny’s favorite way to grill fish. The main spicy used was ginger and onions, then wrapped it with banana leaves, grilled it over charcoal…and oh…so yummy. But since I didn’t have banana leaves here, I just used aluminum foil and grilled it over our gas cooker. Still yummy though! lol 😀

Ingredients:
1 whole 400 g fish
1/4 tsp. turmeric powder
2 thumb-sized ginger
2 stalks, green onions
chopped red peppers (optional)
salt

Directions:
1. Cleaned fish thorougly, removed intestine and make some slits over its back.
2. Sprinkle turmeric powder over the fish.
3. Using mortal and pestle, pound ginger and green onions together.
4. Fill each slits with the ginger and green onions mixture. Add salt and pepper.
5. Wrap the fish with aluminum foil, crimp the edge to seal the fish.
6. Grill over medium heat for 10 minutes each side or until done. The fish will be flaky and white when fully cooked. Serve with your favorite dipping sauce.

Related Post:
Grilled Bangus (Milk Fish) with Oyster Sauce

Milkfish (Bangus) ala Bicol Express

Bicol express is a popular dish which originated in the Bicol Region of the Philippines. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, meat and garlic. – wikipedia

For me, not only meat but also fish could be cooked into Bicol express style as long as it has the basic ingredients like coconut milk, pepper and shrimp paste. So the other day, I made this dish and my hubby said it was yummy.

Ingredients:
500 gm milkfish belly, cut into 1 inch chunks
2 cloves garlic, crushed
1 onion, thinly sliced
1 tbsp. shrimp paste
5 pcs. long green peppers or jalapeno, cut into 1/2 inch diagonally
3/4 cup thick coconut milk
1/4 tsp. black pepper powder
1 tbsp. fish sauce (optional)
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic and onion until tender.
2. Add shrimp paste and green peppers or jalapeno, stir and cook for few seconds.
3. Add milk fish, stir to mix well. Cook for 5 minutes or until done.
4. Add coconut milk, let it boil.Simmer for 5 minutes. Season with fish sauce and black pepper if desired.

Sardines with Pechay

Sardines is one of the canned foods that you can always found in our kitchen cabinets, we usually served it when we didn’t have enough time to cook our meals. However, there were also times that we served it as a side dish because we found out that it was a good appetizer also. LOL 🙂

Ingredients:
1 can 155 g sardines
1 clove garlic, crushed
1 medium onion, thinly sliced
1 thumb-sized ginger, cut into strips
1 ripe tomato, thinly sliced
1 cup water
small bunch of pechay, separate white part from the green
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic, onion, ginger and tomato until tender.
2. Add sardines and water. Bring to a boil. Season with salt and pepper if desired.
3. Add white part of the pechay, cook for 1 minute.
4. Add the green leafy part, turn off the heat and cover the pan. Let it stand for 1 30 seconds to 1 minute before serving.

Grilled Bangus (Milk Fish) with Oyster Sauce

This recipe was inspired by the Thai grilled fish that I found on their website. However, as usual I always modified the ingredients to suit my own taste. The original recipe didn’t include ginger and onion, but I added it on my own recipe because I knew from experiementing that ginger and onion will go well in grilled fish.

Ingredients:
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.

Tuna Mackerel Paksiw

Traditionally, tuna mackerel paksiw is cooked with garlic, ginger, salt, pepper and vinegar only but for me, I have my own style of cooking this dish, as usual I don’t mind if I deviated from the original one, I just want to cook something that suit my taste buds. So here’s how I made it:

Ingredients:
350 gm tuna mackerel fillets
2 cloves garlic, crushed
2 thumb-sized ginger, crushed then thinly sliced
1 medium tomato, thinly sliced
¼ cup vinegar
2 tbsp. light soy sauce
½ cup water
Salt and pepper to taste

Directions:
1. Place tuna mackerel fillets in a pot, pour vinegar, mix well.
2. Add all ingredients, bring to a boil, lower the flame and cook for 5 minutes or until done. Let it stand for at least 30 minutes before serving to absorb all the spices and sauce inside the fish fillets.

Sweet and Sour Pan-Grilled Fish Fillets

Still remember the Fish head soup that I posted last week?Well, here’s some parts of that fish, I pan-grilled it few days ago but I had no time to post it thatday. Actually, there are many ways to grill fish fillets but pan-grilling is my favorite since I foud it very easy.

Ingredients:
4 pcs. or 400 gm fish fillets
1 medium onion, cut into rings
2 tsp.Olive oil

Marinade:
Juice of 1 large lemon
1/4 cup fish sauce
1 1/2 tbsp. sugar
1/4 tsp. black pepper powder

Directions:
1. In a shallow dish, combine marinade together.
2. Marinate fish fillets for at least 1 hour. Drain, set aside remaining marinade.
3. Heat 1 tsp. olive oil in non-stick frying pan over medium heat, pan grill the fish fillets in batches for 3-4 minutes each side or until slightly brown, turn to grill the other side.
4. Transfer to a serving dish.
5. On the same pan, pour the remaing 1 tsp. olive oil, saute onion rings for 30 seconds. Transfer the onions over the grilled fish.
6. Pour remaining marinade over the pan, let it boil and simmer for 1 minute. Pour the sauce over the fish or serve it separately.

Related Posts:
Fish Fillet with Honey Lemon Sauce
Grilled Fish Fillet