1 

Department of Agriculture
BUREAU OF FISHERIES AND AQUATIC RESOURCES
Cordillera Administrative Region

BUREAU OF FISHERIES AND AQUATIC RESOURCES
A post-harvest guide coming from
the experts in the kitchen. Bringing
high-end cuisines to home recipes, the
Something Fishy is a compilations of
food recipes completing the protein
requirement of the people.
Call everyone in the neighborhood, harvest your backyard vegetables, and try to
cook fresh fish with these simple guides. Happy eating!
contents
Bureau of Fisheries and Aquatic
Resources-Cordillera Administrative
Region
Something Fishy.
Cooking Simple Recipes, Completing Our
Protein Requirement
A compilation of Fish Recipes from
the Fisheries Extension, Training, and
Communication Division (FETCD). All
photgraphs are internet downloaded.
Cover Design: Elvy Taquio
Layout: Elvy Taquio and Paul Joseph
Nuval
Regional Office
BPI Compound, Easter Road, Guisad,
Baguio City
445-8499
Telefax: (074) 443-6716
E-mail: bfarcar@yahoo.com
3 
Department of Agriculture IMPORTANCE OF FISH IN HOUSEHOLD NUTRITION
Cordillera Administrative Region Rice often constitutes up to 60% of the daily food intake of most Asians. It is often the
major source of energy and nutrients in our diet. However, only traces of some essential
nutrients like Vitamins A and C, iron, calcium, zinc, and iodine are found in rice. These
nutrients, therefore, must be supplied by other foods which fish has the potential to have a
quality diet.
The relationships among food, energy and essential nutrients must be seriously
considered in order to ensure food and nutrition security.
The problems of malnutrition and health, to a great extent, can be addressed by
improving access to quality and diverse food types which fish can suffice.
COMPOSITION OF FISH MUSCLES
Water: 70-80% Protein: 20%
Lipids: 1-7% Non-protein: 2%
Inorganic salt: 1% Vitamins: traces
Composition variations may occur according to species, season, nutritional status, size and
individual differences within the species.
3 Importance of fish in household nutrition
Composition of fish muscles
Fish Protein
• Fish protein is of high quality as it contains all the essential amino acids necessary for
physical growth and maintenance.
4
Vitamins and Minerals
• It is highly digestible (85-95% digestibility) and has favorable taste.
What causes Fish Spoilage
5
Prevent fish from getting spoiled Fish Oil
Quality Table for Fresh Fish Most fish are low in total fat and relatively high in poly-unsaturated fatty acids. Poly-
(Sensory Evaluation) unsaturated fatty acids, such as omega-3 fatty acids in fish oil, have been found to decrease
blood triglyceride and cholesterol in animals and humans. Thus, adequate consumption of
6 Fish Drying fish helps maintain a healthy heart and lowers the risk of stroke and heart attack.
7 Rellenong Bangus 14 Grilled whole Tiilapia
Broiled Tilapia Vitamins and Minerals
8 Hamonadong Bangus 15 Grilled Marinted Tilapia • Fish is a fairly good source of fat and water soluble vitamins. Vitamin A is present in fish
Fish noodles Tilapia fillet as retinol, which is readily absorbed and utilized by humans. In vegetables, Vitamin A comes
9Smoked soft-bone 16 Thai Grilled whole fish with
as B-carotene, which is not as readily absorbed as retinol and, to some-extent, is lost in
cooking.
10 Fish patties corriander-chilli sauce | Thai easy fish • Fish contributes enormously to the mineral supply in the diet. Minerals such as iron,
Fish balls curry copper, zinc, magnesium, calcium and phosphorus are essential for several vital metabolic
11 Fish kikiam 17 Ginataang Isda functions of the body
Smoked fish (tinapa) Pinoy Paksiw na Bangus - Iron is necessary for hemoglobin formation in the blood. It can address the problem
of iron deficiency, anemia.
12 Fish embutido 18 Filipino bangus croquettes - Calcium and Phosphorus are essential for bone formation. Small fish can be
Fish lumpia Filipino bagnus en tocho consumed with their bones and heads, which constitute good sources of these minerals.
13 Spicy dillis 19 Pinoy Cardillong Bangus - Iodine is advised to be incorporated in the diet to protect against iodine deficiency
Fish sisig Crispy fried whole catfish disorders like goiter. Marine fish and seaweeds are excellent sources of iodine.
4  5 
WHAT CAUSES FISH SPOILAGE?
1. Control of temperature
There are three agents of spoilage: o Use of low temperature (like chilling, super chilling, freezing)
o Use of high temperature (like canning, frying, steaming, boiling)
a. Enzymes 2. Removal of moisture (like salting, drying or smoking)
It is either indigenous in the fish tissues, or produced by microorganisms during
3. Use of additives
growth. These enzymes are responsible for the metabolic processes of fish while it is alive
4. Use of appropriate packaging
without harming it.
5. Use of other technologies (like pH reduction as in picking, marinating, fermentation)

b. Microorganisms
It might be present in the surface slime, may come from water where the fish is caught
QUALITY TABLE FOR FRESH FISH (Sensory Evaluation)
or may be obtained from post-harvest handling (i.e. fish comes in contact with the soil
(Johnson and Clucas, 1996)
and unclean surfaces).

c. Chemical reactions BODY

It is not due to enzymes such as fat oxidation that result to rancidity of the fish. CLASS GILLS EYES TEXTURE QUALITY
APPEARANCE

As soon as fish dies, spoilage begins. Dark red color; Bright, Natural colors; Firm Excellent

5
Some thin clear metallic; Clear Iridescent; firm before or
PREVENT FISH FROM GETTING SPOILED QUICKLY slime; Marine pupils; convex scales; little or no in rigor
smell slime
Spoilage of fish is inevitable. By nature, fish will eventually spoil when kept for a very
Red color; some Dull; pupils Natural colors; Firm Good
long time. However, the rate of spoilage may be slowed down to maintain freshness of

4
slime, but still cloudy; slightly Iridescent; firm
the fish as long as possible before consuming it.
thin and clear; no concave; blood scales; some slime
smell
A. Applying the Big 3Cs
Red-brown color; Dull; pupils Slight red color; Firm Average

3
Care. Fish must be handled with care all times. Since unnecessary damage, such as some thick slime; cloudy; slightly scales loose; more
cuts and wounds, may provide access for the entry of spoilage of bacteria into the fish beerly/ mousely/ concave; blood thick slime
flesh. Damaged fish will have lesser price than the undamaged. In worst cases, damaged warm smell
ones may end up trash. This is one of the major causes of losses in post-harvest handling.
Brown color; a Dull; pupils Red/yellow color; Soft Poor

2
lot of slime; slight cloudy; slightly scales missing;
Cleanliness. Fish cleanliness may be achieved by eliminating the sources of “off” smell concave; bloody dry skin; a lot of
contamination in fish after death such as by gutting and by washing to remove surface
yellow slime
microorganisms. Big fish should be gutted as soon as possible and then washed
thoroughly. Washing is said to remove 90% of the surface microorganisms. It is important Brown color; a lot Dull; pupils Red/yellow color; Very soft, Very Poor
that only clean and potable water be used in washing of the fish to avoid further of slime; very bad cloudy; concave few scales; dry mark of
contamination. All surfaces (e.g. chopping board, containers, tables, etc.) in contact
with the fish must be clean. Workers who handle the fish are also possible sources or
contamination and must observe proper personal hygiene.
1 smell/ ammonia
smell
or bulging out;
with blood
skin; a lot of
thick yellow
slime
finger left
if pressed

Cooling. Cooling the fish quickly as possible is the most important. At low
temperature, all the agents of spoilage are slowed down, hence, spoilage rate is also
slowed down or temporarily stopped. Cooling the fish may be done with the use of ice to
chill fish to near 0°C, or with a machine to bring down further the temperature below 0°C,
as in freezing. Remember, the lower the temperature, the slower is the rate of spoilage
and the longer is the shelf-life. In short, cool the fish to near 0°C as quickly as possible and
avoid delays.
B. Applying post-harvest technologies
 6  7
Procedure:
1. Washing/ Evisceration
-Wash thoroughly with clean water
For small fish – remove viscera through the slit
made down the belly and wash for medium-sized
fish – split the fish down the back leaving the belly
wall intact. Remove gills and viscera, then wash
with clean water.
For large fish – fillet big fish ad cut into strips,
3-6 inches wide, 8-10 inches ½ to 1 inch thick.
Gut the strips if they are quite thick for an even
distribution of salt. Remove also very tough skin.
2. Brine Soaking
-small fish are soaked in 10% brine (1part salt to
9 parts water by weight) for 30 minutes to leach
out blood. Soak in concentrated brine (60%
salinity) for 3-6 hours. Dry the fish for 12-24 hours
depending on the size of the fish and the desired
fish salt concentration.
-for medium and large-sized fish, soak the fish
filets or strips in 10% brine for 30 minutes to leach
out the blood and slime. Thoroughly rub salt on
the surface of the fish for even coating. Pack fish
in vats, barrels or earthen pots with salt between
layers and around the fishes.
-the ratio of the salt to fish averages about 1 part
to 4 parts by weight. For 1 to 3 lbs. fish, they are
generally soaked for 36 hours. Put weight on
Fishdrying
top of the brined fish to keep the fish below the
surface. For large fish, they may be repacked in
smaller pieces with the brine that had formed
after 48 hours.
3. Drying
-For small fish, spread the fish in layers on a wire
screen, coarsely woven rattan or bamboo racks to
dry. Heavily salted fish are first sun-dried for 3-4
hours in the morning and then air-dried under
the shade to prevent casehardening. Turn fish
over every 1-2 hours. At night, racks should be
stocked under the cover where air can circulate
but moisture cannot reach them.
-fish of 4 or more inches in length dry better if
split down through the backbone or if they are
laid out on trays or racks. For the first day or so,
they should not be exposed to the bright sun at
all. After the first day, however, they may be put
out for 3-6 hours each morning and towards the
end of the drying period to be left out all day. The
best product is prepared by drying the fish in the
shade where there is a good breeze but with no
direct exposure the sun at all.
-if the fish are laid out on trays, they should be
turned over 4-5 times a day top facilitate even
drying. Medium-sized fish (1-3 lbs.) will dry in
three days. Large fish strips will take from a week
to 10 days or more to dry.
4. Packing
-Pack dried fish in clean boxes, baskets or in
bundles.
Ingredients: 2 pcs. tomatoes, chopped
1 raw egg (large)
1 pc. bangus (large sized)
1 tsp. vetsin (monosodium glutamate)
1 pc. onion, chopped finely
1 tsp. salt
4 cloves garlic, minced
1/2 tsp. worcestershire sauce
1 pc. carrots (small sized), cut to small cubes
1 pc. green bell pepper, chopped finely
1 box raisins (optional)
2 tbsp. flour
Precedures cooking oil
1. Scrape fish scales. Clean. Gently pound fish the whole meat without cutting an opening
to loosen meat from the skin. Use flat side of a on the skin.
knife in pounding.
5. Marinate skin and head of fish with soy
sauce and calamansi (lime) juice. Set aside.
2. Break the big bone at the nape and on
the tail. Insert the end of the handle of an Boil fish meat in a little water. Drain. Pick out
aluminum kitchen turner (sandok) through bones. Flake meat.
the fish neck.
6. Saute garlic until brown. Add onion and
tomatoes. Stir in fish meat, carrot, and
3. Gently scrape down the handle between
pepper. Season with salt, vetsin, ground
the meat and the skin. Scrape down to the
tail, going around and on the other side of the pepper, and worcestershire sauce. Add
fish. raisins.
7. Transfer cooked mixture to a plate. Cook,
4. If you feel the meat is entirely separated
from the skin, remove the handle, squeeze then add raw egg and flour. Fill in mixture in
and push out meat (with the big bone), bangus skin. Wrap bangus in wilted banana
starting from the tail going out through the leaves or in aluminum foil. Fry. Cool before
slicing.
head. This way, you will be able to push out
bangus
Rellenong
8. Garnish with sliced fresh tomato, spring
onions or parsely. Serve with catsup.
 bangus
8  9 

Smoked soft-boned

bangus noodles
Hamunadong Fish Procedure: minutes (Processing time varies according
to size of fish).
1. Clean the fish by removing the gills and
internal organs through the gill opening 5. After processing, dry under the sun for
taking precaution not to destroy the soft 30-45 minutes to remove excess moisture
belly. from the skin.

2. Wash the fish thoroughly. Soak in 10% 6. Smoke the processed fish in a suitable
brine solution (1part salt to 9 parts water) smoke house for 1 ½ to 2 hours until
Ingredients: Ingredients: or salt for 30-50 minutes depending on the golden brown in color.
size of the fish.
Milkfish 1 cup minced fish (bisugo,
250 g. brown sugar 7. Smear coconut oil on the skin to create
dalagang bukid) 3. Drain brine from fish. Rub a small luster or sheen.
5 g. bay leaves 3 cups flour, sifted amount of salt with soy sauce and vetsin
5 g. black pepper inside the belly cavity.
10 g. nutmeg 1 cup flour for dusting 8. Pack the finished product in
10 g. prague powder (curing salt) 1 pc. egg yolk polyethylene or cellophane bags in such a
4. Wrap about 4 pieces bangus in clean way that the presentation is inviting, but
20 g. paprika 1 1/2 tsp. lye banana leaves and arrange in a pressure still maintaining minimal airspace inside
2 tsp. salt cooker. Pressure cooker at 10 lbs. for 90 the packaging.

Procedure:
Procedure:
1. Wash milkfish, split and remove all
internal organ and false kidney.
2. Wash and debone. Cool until needed.
3. Mix all the ingredients of the curing
1. Sift flour, add minced fish and mix.
2. Add egg yolk, lye and salt. Mix and cooking tip!
form into balls.
solution.
4. Simmer the curing solution for 1 hour
3. Cut mixture into four.
4. Knead and cut through the noodle To scale the whole fish such as bream,
and cool.
5. Soak the deboned milkfish in the cool
machine.
5. Blanch in boiling water for 1 hold it by the tail end on a board and
curing solution.
6. Store in a chill room overnight.
minute or until the noodles float.
6. Immerse in cold water or running scrape with broads-bladed knife or
7. Remove milkfish from solution and
wash surface. Remove excess salt.
water, then drain.
7. Toss with cooking oil if necessary. cleaver, working towards the head.
8. Spread on smoking trays and surface
dry. *Note: add 1 tsp. oil to water (10 SOURCE:
9. Smoke until golden brown. Cool cups) before it reaches boiling 1992. Hamlyn All Colour Chinese Cookbook.
before packing in boxes. Reed International Book Ltd. Hongkong.
10. Keep refrigerated or store at 20°C.
10  11 

balls
Fish patt
Fish ies fish
Smoked
kikiam
Fish
Ingredients: Ingredients:
Ingredients: Ingredients:
2 (500) g. bangus, cleaned but 1/2 kg. minced fish meat
1 kg. fish meat 1 kg. surimi Oil
with scales intact and sliced into 1 pc. egg (well beaten)
3 tbsp. flour 2 tbsp. salt Ice water
butterfly fillet 1/2 cup chopped onion
1 tbsp. salt 1 cup flour Breadcrumbs
4 tsp. rock salt 1/2 cup chopped carrots
1 tbsp. baking powder 2 tbsp. sugar
1 tbsp. calamansi juice 1 1/4 tsp. nguyong powder
3/4 cup water 1 cup starch
1 tea bag (contents only) 1 1/2 tbsp. salt
Seasonings/ spices
3 tbsp. uncooked rice 1/4 kg. shrimp meat
Chopped onion
3 tbsp. brown sugar 1/2 cup chopped singkamas
1 tbsp. oil 1/2 cup chopped celery
Procedure: 1/2 cup flour
Procedure: Procedure: 1/2 tsp pepper
1. Chop fish meat and add salt.
3 pcs. taupee wrappers
2. Dissolve flour and baking powder in 1. Mix starch and salt with the 1. Rub the fish with salt and calamansi
water. prepared surimi in the mixer. juice inside and out.
3. Add to fish meat and mix well. 2. Add ice water and sugar. 2. Steam for 30 minutes. Procedure:
4. Form into balls. 3. Continue mixing for 2 minutes. 3. Remove from the pan and allow to cool.
5. Cook in boiling water until the ball 4. Add chopped onion and all 4. Set aside. 1. Separate fish meat from the
floats. seasonings. 5. Line a deep saucepan with aluminum foil.
skin and bones.
6. Remove from water. Drain. 5. Mold mixture into patties (use 6. Mix together the tea, rice, and brown sugar
then arrange on the aluminum foil. 2. Grind or chop fish meat and
7. Fry in deep hot oil. molder if available) and roll over the
7. Place a wire rack inside the saucepan, shrimp.
8. Serve while hot with sweet or sour breadcrumbs.
over the rice mixture. 3. Combine all ingredients thor-
sauce. 6. Pack using plastic bag and freeze. 8. Lay the bangus on the rack. oughly.
9. Cover the pan tightly and turn on the heat. 4. Pack in taupee wrapper or
*Note: When cooking, deep fry. 10. Smoke the fish for 15-20 minutes. aluminum foil.
11. Remove from the pan. 5. Fry in hot cooking oil.
12. Brush the scales of the fish with 6. Serve with sweet and sour
cooking oil for a glossy finish.
sauce.
12  13 

embut
ido lumpia
Fish
dilis sisig
Fish Spicy Fish
Ingredients: Ingredients:
Ingredients: Ingredients:
1/4 kg. dried dilis 1 kilo fresh fish
2 kg. fish meat, chopped 1 kg. fish flakes (any species of fish) 7 tsp. cornstarch 1/2 kg. calamansi
1 small bottle prickles relish (270g)
1 head garlic chopped
1 pc. medium sized onion, chopped 1 pc. Egg 3 pcs. Onion
1 pc. onion bulb, chopped (fine) 2 seg. garlic, chopped 1/4 cup brown sugar 2 tbsp. sliced ginger
250 g. seedless raisins 1/2 cup pickle relish 1 tsp. salt 2 pcs. Chopped sili
1 1/2 tbsp. iodized salt 5 tsp. soy sauce 1 tsp. chili labuyo (chopped) 1 tbsp. black pepper
1 tbsp. soy sauce 1/2 kls. ubod (bamboo shoot) or Red bell pepper for garnishing
8 pcs. buttered toasted loaf bread/
bread crumbs
singkamas Salt
1/2 cup powdered milk (any kind) 2 pcs. tomatoes (optional) MSG (optional)
2 pcs. eggs (hard boiled-small size) lumpia wrapper Procedure:
30 pcs. hot dog jumbo Oil for frying
1 box cheese 1. Select clean dried dilis and place
in mixing bowl. Procedure:
2. Beat egg and blend all seasoning.
Procedure: 3. Add cornstarch and mix well. 1. Wash and clean fish.
Procedure: 4. Por mixture over dried dilis and stir 2. Separate fish skin.
1. Crush garlic, chop onion and until fish is all coated with the mix. 3. Cut/ slice into chunks.
1. Mix all ingredients together and tomatoes. 4. Add ginger, salt, and wrap with
5. Deep fry.
spread on foil. 2. Steam the fish and flakes. aluminum foil or polyethylene.
6. Place into colander to remove
2. Lay sliced eggs, sliced cheese, hotdog 3. Saute garlic, onions, tomatoes and 5. Steam for atleast 15 minuntes.
excess oil.
and raisins inside and roll. prickle relish. 6. In another bowl, mix all
3. Steam or baked for about 25-30 4. Add the fish flakes, season with soy remaining ingredients and
minutes. sauce. Let it cook. steamed fish. Serve.
5. Remove from fire and cool. Wrap in
limpia wrapper and deep fry.
6. Drain. Serve with sweet and sour
sauce.
 14  15 

Grilled
whole t
ilapia
Broiled
t
ilapia
Grilled
marinated
t
ilapia
Tilapia
fillet
s
with mushrooms with lemon

Ingredients: Ingredients: Ingredients: Ingredients:

1 whole tilapia 4-6 tilapia fillets (about 170 grams each) 4-6 fillets (about 170 grams each) 4 tilapia fillets
1 onion 330 g stewed tomatoes, drained and chopped Marinade: 3 tbsp fresh lemon juice
1 sweet green pepper or bell pepper 1/4 cup chopped onion 3/4 cup olive oil 1 tbsp butter, melted
1 lemon 4 cups dry white wine 1/2 lemon, juiced 1 clove of garlic, finely chopped
1 tbsp vinegar 3 tsp butter 1 tsp oregano 1 tsp dried, finely chopped
1 cup vegetable oil 1 tsp cornstarch 1/2 tsp black pepper Pepper to taste shopping list
Red pepper flakes and/ or cayenne pepper 300 g mushrooms, chopped 1/4 cup red wine/ balsamic vinegar
Salt 1 small shallot, minced 1/2 cup finely chopped parsley
1 1/2 cup whipping cream, whipped 2 cloves garlic, minced
2 dashes Tabasco Procedure:
Procedure:
1. Preheat the oven to 375
Procedure: degrees.
1. Chop the onion into fine pieces.
2. Chop the sweet green pepper or bell pepper.
1. Combine tomatoes and onions.
Procedure: 2. Spray baking dish with cooking
3. Squeeze the juice from the lemon into a spray.
2. Cover and simmer for 15 minutes
bowl.
3. Poach tilapia in wine about 6-8 minutes. 1. Combine all ingredients, except 3. Rinse tilapia fillets under cool
4. Add onion, sweet green pepper of bell tilapia fillets, in a large jar and shake water, and pat dry with paper
4. Transfer to serving dish to keep warm.
pepper, vinegar, oil, red pepper flakes and/ or well.
5. Reduce wine to one cup. Combine 1 tsp towels.
cayenne pepper and salt to the bowl. 2. Marinate the tilapia fillets in the
butter and cornstarch, whisk into wine 4. Place fillets in baking dish.
5. Stir until the ingredients are well mixed.
reduction until smooth and mixture thicken. marinade for 30 minutes. 5. Pour lemon juice over the fillets.
6. Clean the tilapia.
6. Sauté mushrooms and shallots in remaining 3. Remove the tilapia fillets from the 6. Drizzle with butter on top.
7. Cut three slits across the tilapia and make
2 tsp butter about 3 minutes. marinade.
sure a lot of mixture enters through the slits. If 7. Sprinkle with garlic, parsley and
7. Stir in tomato mixture, spoon over fish. 4. Place the tilapia fillets on hot grill
you have time, you can let the tilapia marinate
8. Fold in whipped cream into wine mixture
pepper.
in the bowl for 30-60 minutes. elevated above coals. 8. Bake for about 30 minutes until
and season to taste.
8. Grill the whole tilapia over a charcoal fire or
9. Spread over fish. 5. Cook 2-3 minutes per side. flaky when pulled apart with a
boil it in the oven. Turn the tilapia over one or fork.
10. Broil until golden, about 1-2 minutes.
two times when you cook it to make it evenly
This recipe for Broiled tilapia with mushroom
grilled.
serves 4-6.
 fish curry
16  17 

whole fish
Thai easy Thai Grilled

isda
with corriander-chilli sauce

aksiw bangus
Ginataang
P
Ingredients: Ingredients:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
1 small or medium-sized whole fish gutted (e.g. trout,
snapper, sea bass, sea perch, sea bream, or other white fish,
inoyna
4 green onions, sliced (including green stem)
tilapia); Sea salt & 2 limes (3-4 key limes)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic Sauce:
2 Tbsp. fish sauce (available at Asian food stores) 1/3 cup water
1 Tbsp. regular chili powder (use only 1 tsp. if using 1/2 tbsp tamarind paste or substitute 1 tbsp lime juice 1/2
Thai or East Indian chili powder) tsp dark soy sauce
Ingredients: 2 Tsp. ground cumin 3 cloves garlic
2 Tsp. ground coriander 1 heaping tsp brown sugar Ingredients:
2-3 pieces milkfish (tilapia) about 1 kg. 2 Tsp. brown sugar (or more to taste) 1 thumb-size piece galangal or ginger, peeled and sliced
2/2 Tsp. turmeric 1 cup fresh coriander leaves and stems 2 medium whole milkfish (bangus)
1 can cocout milk 1 Tsp. shrimp paste 2 tbsp fish sauce & 1/2 red chilies, minced 1 medium onion, sliced
3 long green peppers 1 fresh red chili, minced, or 1/2 tsp. cayenne or dried Garnish: fresh coriander, sliced limes
1 large eggplant, sliced crushed chili, or 1-2 tsp. chili sauce 5 cloves garlic, crushed
Optional garnish: slices of fresh cucumber and tomato
1 tbsp. garlic If frying fish: 1 cup canola or other vegetable oil for deep
Ginger, skinned and thinly sliced
10 string beans, cut into 2-inch length Curry: frying 4-5 sili pangsigang (green finger pepper)
Salt and pepper 3-4 fillets of fresh or frozen fish 1/2 any type, from 1 big eggplant, cut into squares
sole to salmon 10-12 black peppercorns
Handful fresh mushrooms, sliced Procedure: 6 tbsp. sugar cane vinegar
1 red bell pepper, de-seeded and diced
1 medium tomato, cut into small pieces 1. Prepare fish by rinsing it, then patting it dry. Make 2-3 Water
Procedure: Handful of fresh basil diagonal cuts into the side of the fish (with the blade of 1 tsp. patis (fish sauce)
Handful of fresh coriander the knife on an angle facing the head). The cuts should be
several inches apart (this will make the fish easie4r to eat and
Fresh lime of lemon wedges for garnish
1. Prepare the fish for Optional: 2-3 kaffir lime leaves, left whole
give it more flavor).
cooking. Cut the fish in 2. Squeeze the juice of 1-2 limes over and inside fish. Sprinkle
Procedure: surface with sea salt and set aside while you prepare the
Procedure:
desirable pieces. sauce.
2. Boil the coconut milk, 1. Place all ‘Thai Curry Sauce’ ingredients in a food processor, 3. Place water, tamarind (or lime juice + soy sauce), garlic, 1. Clean the milkfish of its innards. Do
garlic, salt and pepper until chopper, or blender. Process well to form a smooth curry sauce. sugar, galangal or ginger, coriander, chili, and fish sauce in a not remove the scales. Cut into 3 pieces.
oily. 2. Pour the sauce into a wok (or large frying pan) and place food processor. Process well or chop and mix by hand.
4. Pour the sauce into a sauce pan. Add the diced pepper and
2. Place the garlic and ginger into the
3. Add the fish and continue medium over to high heat. If you have kaffir lime leaves, add
them too. Bring to a boil. simmer over medium-low heat for 5-8 minutes. Taste test the pot. Add the milkfish.
cooking until fish is light 3. Add fish, mushrooms and red pepper. Stir well. Reduce heat sauce for salt and sour sweetness) note that it should taste 3. Add the sili pang sigang, eggplant,
done. to medium-high, or until it is simmering nicely. Cover and cook tangy), adding more fish sauce if not salty enough, and more onion, and black peppercorns. Pour in
4. Add the long green 6-8 minutes. sugar if you found it too sour. Cover and keep warm while
you cook the fish. Tip: the bell pepper should retain some of
the vinegar.
peppers, eggplant, and string 4. Add the tomatoes and gently stir in. Continue simmering
(covered) for another 2-3 minutes. its crunchiness. 4. Pour in the water which should
beans. 5. Do a taste test for salt and sweetness, adding more fish sauce 5. Grill the fish on the barbecue or on a stove-top grill, or submerge the fish about halfway.
5. Cook until all vegetables (instead of salt) until salty enough. If too sour for your taste, add deep fry it in a work or large frying pan with 1 cup canola or 5. Cover the pot, turn on stove to
are done. a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime other vegetable oil (oil should be at least 1 inch deep). Allow
to fry about 5 minutes on each side, or until the flesh has
medium high flame, and simmer about
6. Serve the Ginataang Isda (or lemon) juice.
6. Spoon the fish with curry sauce and vegetables onto a browned and flakes easily. 10-15 minutes until fish is cooked.
hot with steamed rice. serving platter or into a serving bowl. Sprinkle with fresh basil 6. To serve, plate the fish and pour the sauce over. Garnish 6. Season with patis and serve.
and coriander. Garnish with lime or lemon wedges and serve with sprigs of fresh coriander and wedges of lime. Serve with 7. Serve the Pinoy Paksiw na Bangus
hot with Thai jasmine rice. plenty of Thai jasmine rice and enjoy with a cold lager or
glass of white wine.
hot with steamed rice.
 18  19
croquettes en t
ocho
Filipino Bangus Filipino Bangus
Ingredients: Ingredients:
1 cup smoked bangus (milkfish), flaked 1 kg. milkfish (bangus)
2 cloves garlic, finely chopped 2 garlic cloves, minced
1 1/2 tsp. salt 2 tsp. fresh ginger, chopped
1 pinch black pepper 1 medium onion, sliced
10 small potatoes, boiled, peeled and mashed 1 small tomato, chopped
3/4 cup milk 1 Tbsp. Oriental black bean sauce
2 Tbsp. butter 1 Tbsp. white vinegar
2 Tbsp. chopped green onion 3/4 cup water
2 eggs 2tsp. sugar
6 Tbsp. breadcrumbs 1/2 tsp. salt
2 Tbsp. oil
Procedure:
Procedure:
1. Sauté the garlic and add the flaked
smoked bangus (milkfish). Season with 1. Heat oil in nonstick skillet and brown
fish on both sides. Remove the fried fish
salt and pepper.
2. Add the mashed potatoes and milk from pan and drain on paper towels.
2. Heat to moderate temperature and
and cook until mixture is almost dry.
3. Add the butter and green onions and add garlic, onions, and ginger. Sauté
until the onion is soft.
mix well.
4. Shape into oval croquettes. 3. Add the tomato and cook until soft.
Add the bean sauce, vinegar, water, and
Roll in lightly beaten eggs then in
breadcrumbs, egg and breadcrumbs sugar.
4. Simmer for 2 minutes. Add salt to
again. Pan fry until brown.
taste.
5. Serve the Filipino Bangus En Tocho
with hot steamed rice.
Bangus
Pinoy Cardillong
Ingredients:
1 kg. (about 2-3 pieces) bangus,
sliced 3 pieces
1 large onion, sliced
2-3 tomatoes, sliced
3 cloves garlic, minced
1 Tbsp. patis (fish sauce)
1 cup water
1 egg
Cooking oil
Procedure:
1. Sprinkle a little salt on bangus.
Set aside for 1 hour. Fry until
golden brown.
2. Sauté garlic until brown, add
onion and tomatoes then add
patis.
3. Stir for 3 minutes and pour in
water. Season with vetsin.
4. When it boils, add fried bangus
and cook for five minutes, then
stir in slightly beaten egg.
5. Serve the Pinoy Cardillong
Bangus hot.
catfish
Crispy fried whole
Ingredients:
2 kgs. Catfish about 6 pieces, cleaned
and skinned with head
1/2 cup potato starch
Corn oil, for frying
Salt and pepper, to taste
SAUCE: 1 cup sugar
1/2 cup red wine vinegar
2 Tbsp. soy sauce
3 dried hot chili peppers
GARNISH: 2 green onions
2 60g cooked snow peas
1/2 cup baby pear tomatoes
Procedure:
1. Score fish diagonally. Wash and dry the fish.
(Drying is important to prevent splashing).
Season with salt and pepper and roll in potato
starch. Fry for 10 to 12 minutes (5 minutes per
pound) at 350°F (180°C) in corn oil.
2. While fish is frying, make the sauce by
reducing the sugar, red wine vinegar, soy and
chilies in a saucepan.
3. Place sauce on plate. Place catfish on the
plate with sauce.
4. Garnish the Crispy Fried Whole Catfish with
snow peas, green onions and pear tomatoes.
 Department of Agriculture
BUREAU OF FISHERIES AND AQUATIC RESOURCES
Cordillera Administrative Region
(074) 443-6716/ 445-8499