The (Mis)Adventures of Superboink

I was given fresh Lapu-Lapu (fish) from down south by my mom. After planning to have it steamed for the weekend together with the ginataang alimango (crab with coconut cream - that I'll also cook), I have decided to fillet it instead and rub some herbs for our dinner.

What sets a Cream Dory fish apart from the ranks of tilapia or bangus is that it has a mild taste and soft, silky and almost melt-in-your-mouth texture (if prepared just right). Sometimes I wonder, isn't all kinds of fish like that? But each time I eat a cream dory, I get that enticing aroma and enjoyable feeling bite after bite that I don't usually experience with other cooked fish.

I only like 'sarciado' in two fishes - bangus (fillet/belly - milkfish) and galunggong (mackarel scad). The tomato sauce enhances the flavor the way I like it that's why. So when I received frozen boneless bangus packs ,  without second thought, I decided to make this recipe. =D  Sarciadong Bangus (Pan-Fried Milkfish with Tomato Sauce) Ingredients: 1kg of milkfish, boneless and sliced 2tsp salt a dash of ground black pepper juice of 1pc lemon 1/2cup of flour oil for frying 1T garlic, chopped 1pc of medium-sized onion, chopped 1 1/4 cups of tomatoes, chopped 1/2cup water 2T soy sauce salt and pepper, to taste 2pcs eggs, lightly beaten 2T spring onions, chopped *optional How to do it: Season bangus with salt, pepper and lemon juice. Dredge in flour then fry until golden.  Drain on paper towels and keep warm while making the sauce. In a skillet, saute the onions and garlic. Add the tomatoes, water and soy sauce.  Allow the sauce to simmer for 5 minutes, adding some ...

I'm posting a fish recipe today - a Friday! I really love the taste of paksiw with bangus (milkfish) - over galunggong (mackarel scad) or tilapia or pompano - especially when my lola makes some using a palayok (claypot) when I was still a kid. I rarely find palayok s in modern homes now and sometimes I wish we re-live the days when cooking was given enough time, slow-cooked, until the aroma fills the house and all the beautiful flavors are developed. Shucks, now I'm thinking of clay-pot cooked adobo! (That deserves another blog entry.) =) For now, I am using my trusty cookware until I get myself a good quality clay pot. :: :: :: Paksiw na Bangus Ingredients: 1pc large bangus (milkfish), cleaned and cut into 3-4 parts 1/2 head garlic, peeled and crushed 1pc ginger, sliced 2pcs medium size onion, quartered 1 tbsp. black peppercorns 1cup vinegar 3/4cup water (***adjust the vinegar to water ratio according to your preference) 3pcs lady finger chilies/siling p...

It's the season of Meatless Fridays again... In the spirit of Lent, I will try posting fish and vegetable recipes for everyone more each week. =) :: :: :: Sweet and Sour Fish Fillet Ingredients: 1/2 kg fish fillet (I used the vacuum sealed sole fillet though fresh ones are still better) salt and pepper egg (beaten) and cornstarch for breading the fish oil for frying For the sauce: (Approximated) 1/4cup butter 1/4cup vinegar (I prefer using the red cane type from Del Monte but some say white vinegar is better) 1/4cup ketchup 3T brown sugar 1/2cup pineapple juice salt and pepper For the garnish: green papaya, sliced into thin strips ginger, sliced into thin strips carrots (I made flower shapes) red bell pepper, sliced onion, sliced garlic, sliced How I did it: Clean the fish and pat it dry. Cut it into strips and season with salt and pepper. Dunk it into the beaten egg and roll over the cornstarch to cover.  Heat oil in a frying pan and fry the fish fillet until golden brown. ...