Fish Product Recipe
COD FISH MENUDO
INGREDIENTS:
• ¾ kilo dried cod fish (Labahita/bacalao), deboned and cut in 2x2 inches squares
• 1 small can garbanzos (chick peas)
• 1 can small green peas
• 1 medium size carrots, cubed
• 2 pcs red tomatoes, diced
• 1 medium size bell pepper
• 1 medium size onion
• 4 pcs garlic cloves, crushed
• 3 pcs medium size potatoes, cubed
• 1 tsp ground black pepper
• 1 pc laurel leaf
• 8 tbsp cooking oil
• 2 cups water
• 1 small pack of tomato sauce
• 2 tsp seedless raisins
• 1 small stalk of celery, finely chopped
• Flour
• Salt to taste
COOKING PROCEDURE:
1. Soak the dried cod fish in water for at least 24 hours to lessen saltiness. Change its water every 4 hours.
2. After 24 hours, drain the water very well. Once fish is dried, dip the fish squares in flour and then fry until golden brown. Set aside.
3. In the same pan, fry the potatoes. Remove from pan when half tender and set aside.
4. Add oil to the pan when needed and then sauté the garlic, onion and tomatoes.
5. Add carrots, raisins, laurel leaf, celery and water. Boil until carrot is half cooked.
6. Pour in the fried cod fish, bell pepper and simmer for about 10 minutes.
7. Add the garbanzos, green peas and tomato sauce.
8. Season with ground black pepper and salt to taste.
9. When garbanzos and green peas is already tender, add the fried potatoes.
10. Simmer for 5 minutes or until the potatoes become tender.
11. Turn off stove and serve.
GINATAANG PAPAYA WITH ANCHOVIES AND HIBE
INGREDIENTS:
• 1 medium size green papaya, thinly sliced
• ½ cup dried headless anchovies
• 1/3 cup hibe (dried shrimp)
• 2 pcs green chili, sliced
• 1 medium size onion, chopped
• 1 tbsp finely chopped ginger
• 2 to 3 cups coconut milk
• 1 tsp shrimp paste
• 3 tbsp cooking oil
• Salt
• Pepper
COOKING PROCEDURE:
1. In a pan, pour cooking oil and sauté ginger and onion.
2. Add in dried anchovies, dried shrimps, papaya and 2 cups of coconut milk.
3. Over a medium fire, allow the mixture to boil.
4. When papaya gets tender, add in chili, shrimp paste and the remaining cup of coconut milk.
5. Simmer for another 5 minutes and serve.
HOME MADE SWEET AND SOUR FISH BALLS
INGREDIENTS:
• 1 ½ cup smoked mackerel, mullet or tilapia, skinned, deboned and thinly flaked
• 1 tbsp lemon or kalamansi juice, fresh
• 1 small onion, thinly chopped
• 1 small clove garlic, minced
• 1 small piece of ginger, cut into thin strips
• 1 small red bell pepper, cut into thin strips
• 1 small carrot, finely chopped or grated
• 2 medium size onion quartered
• 2 to 3 tbsp pineapple bits
• 2 to 3 eggs, beaten
• 3 tbsp banana catsup
• 3 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch mixed well in 1 to 1½ cup of water
• Flour
• Ground black pepper
• Salt
• Cooking oil
COOKING PROCEDURE:
1. In a bowl, combine the following ingredients well and form into small balls: skinned, deboned and thinly flaked fish (smoked mackerel, mullet or tilapia), lemon or kalamansi juice (fresh), thinly chopped onion, minced garlic, ground black pepper, beaten eggs, finely chopped or grated carrot, flour and salt.
2. Fry the fish balls until golden brown. Place in a bowl and set aside.
3. In a sauce pan, heat cooking oil then sauté ginger and quartered onion.
4. Add vinegar, cornstarch in water, soy sauce, banana catsup, red bell pepper, brown sugar and pineapple tidbits. Boil until the sauce thickens.
5. Add the fried fish balls. Season with ground pepper and salt.
6. Simmer for another 5 minutes.
7. Serve and enjoy.
VEGETABLE SALAD ALA POBRE
INGREDIENTS:
• 3 pcs medium sized smoked round scad (Galunggong), skinned, deboned and flaked
• 1 small cabbage lettuce, cut into bite sizes
• 1 small cucumber, diced or cubed
• 2 pcs hard boiled eggs, chopped
• 1 to 1 ½ cup mayonnaise
• 2 tbsp onion, finely chopped
• 1/3 cup carrots, finely chopped
• 1 small tomato, thinly sliced
• ½ cup pineapple tidbits or 3 tbsp sweet pickle relish
• 1 tbsp red bell pepper, finely chopped
• Salt
• Pepper
COOKING PROCEDURE:
Combine all ingredients in a bowl. Mix well and chill in the refrigerator for 2 to 3 hours before serving. Best if paired with grilled pork chops.
