The Filipino culture and cuisine are renowned worldwide, and given the location of the country, stretched over an entire archipelago, a lot of the dishes you can find here are based on fish, from clear soups to specific recipes that do not have an exact equivalent in other cuisines. Here are some tasty Filipino fish recipes that will convince you to try this cuisine.
Sinigang na Bangus – Milkfish with green pepper
It is only natural to start with a soup recipe as Filipinos often consume the first course of main meals in this form. Sinigang na Bangus is a clear broth based on fish, and the beauty of it lies in its simplicity. For this recipe, you will need two pounds of bangus (milkfish), a handful of kangkong leaves, snake beans cut in half, 8 pieces of okra, green pepper sliced (its Filipino name is sinigang, hence the name of the recipe), one tomato cut into wedges, one onion cut into wedges, as well, fish sauce and water.
The secret to this recipe is to use everything fresh. First, you need to bring a pot of water to boiling temperature, with the wedges of tomato and onion in it. When it starts boiling, you can add the fish, cut into equal parts. After 10 minutes, add the rest of the veggies, and let everything cook for 5 more minutes.
Towards the end, you can add the fish sauce, some salt, and pepper for taste, and just before turning off the heat, the kangkong leaves. Then you cover the pot with a lid, and you let it rest for about 5 minutes before serving.
Fish and tofu stir-fry
One great thing about the Filipino cuisine is that many recipes are simple and anyone, even a beginner, can cook them. Here is another delicious recipe you will be able to make fast and easy.
You can purchase cream dory fillets for this recipe or use a fish fillet knife to make your own fillets. Depending on how skilled you are in the kitchen, you can try one alternative or the other. For three parts fish, you should use two parts tofu, to give you an idea about how to combine the two central elements of this recipe.
You will also need oyster sauce, fish sauce, chili, a bit of ginger, a diced onion, a few wedges of green and red bell pepper, a few minced garlic cloves, two tablespoons of flour mixed with half a cup of water, and sugar.
Cut the fish and the tofu into bite size pieces and fry them. In a separate pot saute all the veggies, and then add the fish and the tofu. At the end, add the sauces, the chili, and the sugar and stir-fry. The flour dissolved in water must be added after that. A good idea would be to serve this dish with rice.
Ginataang Tilapia – Tilapia with coconut sauce
If you are used to most fish recipes you have tried so far to use fillets, this recipe is the exact opposite of what you have dealt with so far. For this recipe, you need to use the tilapia whole, as many Filipinos consider the head a treat when cooked with creamy coconut sauce.
Again, this is a simple recipe, and you can add extra ingredients depending on how rich the flavor you want to obtain. The must-haves are tilapia, coconut milk, coconut cream, and long chili peppers. For seasoning, you will need salt and pepper, as well as garlic, onion, vinegar, and ginger.
In a skillet, put the coconut milk, the vinegar, the onion, the garlic, and the chili peppers. Season with salt and pepper, and then put the whole tilapias in this sauce. Bring to a simmer, and keep it there for 10 minutes at best, to have the fish partially cooked. Add the coconut cream and continue to simmer for another 10 minutes. This serves as an excellent combination with hot rice.
Another simple recipe that you can cook for the entire family, and even have the kids enjoy it, fish Katsu will require minimal effort on your part. Cream Dory is the favorite fish for this recipe, and you will have to get enough fillets for the entire family.
Cut these fillets into bite-size cubes, then dredge them in flour mixed with salt and pepper, then through beaten eggs, and lastly, through breadcrumbs. Fry them quickly, a few minutes on each side, until they turn golden brown. They are best served with garlic mayonnaise.
Fish in mango sauce
As expected from many recipes that come from this part of the world, a combination of spicy and sweet gives flavor to this dish. You can use various fish for this recipe, and you can either grab your fishing tackle box and go fishing for your favorite fish, or you can just buy some fillets from specialized stores. Again, Filipinos prefer cream dory for this recipe, because it is a type of fish that is easy to digest and also has a pleasant taste.
What you will need for this dish are the following: one pound of fish fillets, cut into bite-size pieces, a bit of vegetable oil that will be used for frying, a few long slices of green bell pepper, and one ripe mango. For the coating, you will need beaten eggs, salt, water, ginger powder and a bit of cornstarch.
Besides the mango, you will need, for the sauce, a bit of rum, one tablespoon of sugar and one of honey, as well as a bit of water and cornstarch.
Mix the ingredients for the coating, then dredge the fillet pieces through it, and then fry them until they turn a beautiful golden brown color. Set them aside on absorbing paper towels to drain the extra fat. For the sauce, put the mango cut into stripes and the rum in a pot over medium heat. Wait for the sauce to reduce a little, and then put the sugar, the honey, and the cornstarch, while pressing the mango with a fork to make a puree. You can add chili flakes for extra spice. The bell pepper slices are added at the end, on the serving plate.