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Seafoods Dishes

Rellenong Bangus (Stuffed Milkfish)

Serves 4-6
Preparation time: 1 hour
Cooking time: 40-50 mins 
 
 
Ingredients:

1 bangus (milkfish), about 700 g (1 1/3 lb)
4 calamansi
2 tablespoons soy sauce
2 tablespoons oil for sautéeing
½ medium onion, finely chopped
3-4 cloves garlic, peeled and diced
1 small potato, peeled, cubed small and fried to light brown
100 g (½ cup) green peas
90 g (½ cup) raisins
Worcestershire sauce
Salt and pepper
1 egg, lightly beaten
Cornstarch, for dredging
125 ml (½ cup) oil for deep-frying

>> Slit the fish and clean thoroughly. Scoop out the flesh, being careful not to tear the skin. Pick off all the bones from the bangus flesh. Set flesh aside. Marinate skin in juice of 3 of the calamansi and soy sauce. Set aside.
>> In a frying-pan, heat 2 tablespoons oil and sauté onion until soft. Add

Rellenong Alimasag (Stuffed Crabs)
Those who like the taste of crabs will enjoy eating this dish. The stuffing contains only pure crab meat, sautéed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing. 
 
Ingredients:

6 crabs
90 ml (1/3 cup) oil
3-4 cloves garlic, peeled and diced
2-3 small tomatoes, diced
Salt and pepper
1 egg, lightly beated
2 tablespoons cornstarch
2 tablespoons bread-crumbs

>> Steam crabs until fully cooked, about 10 minutes. Allow to cool. Open crabs and remove the meat from the crabs. Set the meat aside. Reserve shells and claws.
>> Heat 2 tablespoons of the oil in a frying pan and sauté onion for 1 minute. Add garlic and sauté until fragrant. Add the tomatoes and sauté

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Bangus belly is prized for its black, fatty layer, which has a very soft texture. The vinegar stew and ginger give this prime cut a piquant, slightly sour flavor. 
 
 

Ingredients:

1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
6 fillets bangus (milkfish) belly
250 ml (1 cup) vinegar
125 ml (½ cup) water
2 tablespoons sliced ginger
1 green chili (optional)
Salt and pepper to taste

>> In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan. Add the sliced ginger and chili, if desired, and season with salt and pepper.
>> Cover pan and allow

Gambas (Spicy Prawns)

Makes: 6 serving
Preparation time: 200 mins + 30 mins marinating
Cooking time: 5 minutes
 
 
 

Ingredients:

1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded)
Juices of 3-4 calamansi
1/4 cup olive oil
Cloves of 1 hole head of garlic, peeled and crushed
Dash Tabasco (or other hot pepper sauce)
Salt and pepper to taste
Parsley, to garnish (optional)
Sliced green chili, to garnish (optional)

>> Marinate peeled prawns in calamansi juice for about 30 mins.
>> Heat oil in a frying pan or wok and sauté garlic until almost brown. Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook.
>> Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Serve as an appetizer,

Inihaw na Bangus (Grilled Stuffed Milkfish)
Serves 2-4
Preparation time: 30 mins
Cooking time: 40 mins 
 
 
Ingredients:

1 bangus (milkfish), about 600 g (1 lb 3 oz)
Salt and pepper to taste
3-4 medium tomatoes, chopped
1 large onion, chopped

>> Clean bangus well and slit open down the length (from head to tail). For easier dining, remove all the bones. Season with salt and pepper.
>> Combine tomatoes and onion into the bangus, stuffing the entire cavity of the fish. (Reserve any excess stuffing and serve separately with the fish). Close the fish and wrap tightly in aluminum foil.
>> Grill or broil fish until fully cooked, about 20 minutes on each side. Serve with rice and Calamansi Soy Dip.