Philippine Islands – Discover the beauty of its 7,107 islands

Fish Sarciado (Fried Fish Steaks)

The mixture of garlic and onions and tomatoes enhances the flavor of the sautéed fish. The olive oil gives it a Mediterranean touch. 
 
 

Ingredients:

4 tanguinge (Spanish mackerel) steaks
Juice of 4 calamansi
125 ml (½ cup) olive oil
Cloves of ½ head garlic, crushed
1 large onion, chopped
1 medium tomato, chopped
2 tablespoons patis (fish sauce)
250 ml (1 cup) water

>> Marinate fish steaks in calamansi juice for about 30 minutes. In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side. Remove fish steaks from frying pan and set aside.
>> In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp. Stir in patis and

Escabeche (Fried Fish with Sweet and Sour Sauce)

Serves 6
Preparation time: 15 mins
Cooking time: 25 mins 
 
 

Ingredients:

1 kg (2 lb) whole and red snapper, cleaned
75 g (½ cup) plain flour, for dredging
125 ml (½ cup) oil
100 g (½ cup) castor sugar
125 ml (½ cup) vinegar
125 ml (½ cup) water
3 tablespoons tomato ketchup
1 medium carrot, peeled and cut into 1-cm (½-in) rounds
1 medium green capsicum, cut into 1-cm (½-in) strips
1 medium red capsicum, cut into 1-cm (½-in) strips
1 medium cucumber, peeled and cut into 1-cm (½-in) rounds
Fresh coriander leaves (cilantro), to garnish

>> Score the red snapper all over and dredge in flour. Heat oil in a wok and fry the fish and fry the fish about 10 minutes on one side and 6 to 7 minutes on the other side, until completely

Camaron Rebosado (Battered Prawns in Sweet & Sour Sauce)

Prawns dipped in batter and deep-fried, Camaron Rebosado resembles the Japanese prawn tempura in many ways.

Makes: 6 serving
Preparation time: 40 minutes
Cooking time: 40 minutes – 1 hour
 
 
Ingredients:

2 cups plain all-purpose flour
2 tsp salt
1 kg (2 lb) medium prawns, heads and shells removed, deveined, tails left intact
2 large eggs, lightly beaten
1 cup oil

Sweet & Sour Sauce
1/2 cup white refined sugar
1/2 tsp salt
1/4 cup tomato ketchup
1/2 cup vinegar
2 tbsp cornflour dissolved in 1 cup water
>> In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in egg, then dredge in flour again.
>> Heat cooking oil in a wok or frying pan. Cook prawns in hot oil in batches until they turn an even yellow-orange color. Drain paper

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Serves 4
Preparation time: 5 mins + overnight marinating
Cooking time: 15 mins 
 
 

Ingredients:

1 whole bangus (milkfish), about 600 g (1 lb 3 oz), deboned
Cloves of 1 whole head of garlic, crushed
180 ml (¾ cup) vinegar
Freshly ground pepper
1 teaspoon salt
60 ml (¼ cup) oil
Spring onions, to garnish (optional)

>> Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
>> When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
>> To make dip, combine

Calamares (Calamari with Lime)

Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi. 
 
 

Ingredients:

1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded),
outer purple skin peeled off (do not cut squid open)
Juice of 3-4 calamansi
2 egg whites
125 g (1 cup) plain (all-purpose) flour
250 ml (1 cup) oil
Salt and pepper to taste
Lettuce (optional)

>> Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes.
>> Dip squid rings in egg whites, then dredge in flour.
>> Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough. Remove squid

Adobong Alimango (Stewed Mud Crabs)

Be sure to buy mud crabs that are still alive. The vendors will usually tie the crab claws to prevent the crabs from escaping. Store live crabs in a container that allows them to breathe. Cook as soon as possible. 
 
 
Ingredients:

4 medium alimango (mud crabs)
60 ml (¼ cup) oil
1 whole head garlic, cloves peeled and crushed
375 ml (1½ cups) water
80 ml (1/3 cup) calamansi juice
Salt and pepper

>> Cut the crabs into half. Remove the yellow crab fat and set aside. Heat the oil in a wok and sauté garlic, about 1 minute. Add the crabs and stir until almost reddish in color.
>> Blend the reserved crab tissue with water and calamansi juice until smooth. Pour into the wok and season with salt and pepper. Simmer over medium heat until crabs are fully