Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

May 14, 2011

Danggit!

Danggit is a Filipino term for Rabbitfish, a fish abundant in the country as it can thrive through most types of water, even through polluted water. It is also called the poor man's fish. But nowadays, Danngit is not just for the poor but for all people, regardless on what stage they stand on the societal triangle. The most popular way of preparing danggit is drying it. It is first filleted out of the bones, then sun dried, salted or not, and fried until crispy. 

Only from the freshest catch, Danggit should be prepared fresh. I really don't know how to make one though. The preparation process may be complex nor easy. I found a Market Manila Blog that will surely help you if you wanna make one. If you don't want to, you can also order online from Buwaad. 

It is best dipped in a mixture of vinegar, onions, and garlic. This can be an appetizer, to what most think it is, or a viand with rice. I don't know if it can be more of a chicharron, which can be eaten as a snack but surely no one's a judge if you wanna eat something at your convenience.

May 7, 2011

Tinapa! (Smoked Fish)

Just this morning, my breakfast was Tinapa partnered with a soy sauce and lime dip. I haven't had Tinapa for a long time now, and when I saw it on the table, I was like "Hmmm, I'm gonna have a great breakfast!" So I grabbed one, a cup of rice, prepared the dipping sauce and when straight to my room. As usual, I'll take pictures of the food before I eat it. One thing I hate about taking pictures though, is looking at the food and telling yourself not to eat it yet while you're so hungry. 

Tinapa is a Filipino term for smoked fish. Smoking fish is one way of extending shelf life. The usual fish used for tinapa is galunggong (shortfin scad) but it's not limited to that kind of fish only. From a wide array of fish species in the Philippines, we can use ANY kind of EDIBLE fish for tinapa. I personally like the smoked tuna belly, but when it comes to great flavor, milkfish is the best. The problem for milkfish is you have to painstakingly get the pin bones out. 

Tinapa is a family favorite, every time we're having tinapa, people in the house would just rush to the dining table and make sure they have at least one for themselves. I really wanted to make one myself, but I don't have the facility and knowledge to get this done. Here's a website though on how to make one, courtesy of mixph.com. 

May 1, 2011

Tinolang Isda! (Fish Stew)


Tinola is a Filipino dish, based on a clear soup or broth consisting of fish, chicken, or any meat of choice seasoned by onions, tomatoes, green peppers, and chili leaves. In in the island of Luzon, tinola is mainly of chicken and papayas are added. Since I live here in Visayas, when we talk about Tinola, it should be of fish. Different locales have their versions and specific type of fish to use. You can use whatever fish you like, from the smallest and to the biggest. There is even a shrimp tinola. My father's favorite though is hito, a fresh water fish that is similar to a catfish. Here is our Family's recipe for a great Fish Tinola.

Ingredients are, the freshest of ingredients brings out the best.
1. 1KG Fish, sliced or whole depending on size.
2. 1 medium sized Onion, sliced.
3. 5 medium sized Tomatoes, quartered.
4. Kang-Kong or Malunggay Leaves.
5. Salt to taste.
6. 2 Liters Water.
7. Lemon Grass.

Procedure is,
1. Place water on a pot, then bring to boil, with Lemon Grass.
2. Then add the onions and tomatoes, simmering it for 5 minutes so the flavor would mix with the water.
3. Now add the fish and bring it to a boil, then lower the heat and simmer for 10-15 minutes.
4. Season it with salt.
5. When fish is already tender and cooked just right, turn off heat.
6. Wash first the malunggay or kang-kong leaves, then put it atop the hot broth and cover the pot for 5 minutes.
7. Serve it hot with rice, and a soy sauce and lime juice dip.
8. Enjoy!

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