Fish Fillet with Honey Lemon Sauce
Topic: Fish
Whenever we bought large or meaty fish I always make sure that I can reserve some slices to cook it into this recipe. This is best if grilled over charcoal but if you are not quite fond of charcoal grilling like me (my husband always did it when we were barbequeing) then you can grill it on pan with almost the same taste.

The first time I did it was I only used sugar, but then I discovered that honey tasted best with lemons. The best fish that I tasted to be cooked this way is tangegue fish and other scaly white meat fishes, milkfish also taste good but the bones were disturbing unless you will make it boneless. The fish I used in the picture was a medium size Tanguege.

Ingredients:
500 g fish fillet, sliced
1 stalk green onion, sliced 2 inches length
1/2 cup raisins
2 tbsp. olive oil
1 1/2 tsbp. honey
4 tbsp. soy sauce
1/2 tsp. sugar
juice of 1 lemon
1/4 tsp. ginger powder
2 tbsp. olive oil or any cooking oil (use this oil to brush the pan)

Marinade:
3 tbsp. lemon juice
1 tsp. salt

Directions:
1. Marinate fish fillets for at least 1 hour. Drain.
2. Brush the non-stick frying pan with little oil. Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, brush the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
3. Combine all the remaining ingredients except the green onions. Heat in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
4. Pour the mixture over the grilled fishes and serve.

Deep Fried Fish Fillet
Topic: Fish
This recipe would be best if you used Tangigue fish or similar to it.

Ingredients:
300 g fish fillet, cut into 2"x2" and 1/3 inch thick
1 cup all-purpose flour
1 egg, beaten
2/3 cup water
salt and pepper
Oil for deep frying

Marinade:
1/3 cup Italian Dressing (original Flavor)
juice of 2 lemons
1 tsp. salt
1 tbsp. soy sauce
1 tsp. sugar

Directions:
1. Combibe marinade and marinate fish fillet overnight.
2. Drain and reserve marinade (you can used it as a dippping sauce, just heat it and adjust the seasoning).
3. Mix flour, water, egga, salt and pepper, blend until smooth.
4. Add the fish fillet to the mixture, make sure that each fillet will be covered by the batter.
5. Deep fry in hot oil until brown. Serve with dipping sauce.

Fish Stew
Topic: Fish
Fish stew is a classic Muslim Filipino Dish and is very common recipe in every household. Usually the fish being used are lapu-lapu, mayamaya, tuna, salmon, milkfish,etc. There are many variations in cooking this dish, the Maranaos add more tumeric powder and chilis, hence the soup will turn very yellowish. The Maguindanaons will add tumeric powder but unlike the Maranaos, they add only very little of it.

Ingredients:
500 g fish, cleaned and sliced (if you used small fish then no need to slice)
3 cups water
1 onion, sliced thinly
1 thumb-size ginger, grated
3 cloves garlic, crushed
1 ripe tomato, sliced
1 stalk green onions, cut into 2 inches length
1 tsp. peppercorns
1 tbsp. fish sauce (The one from Thailand is the best)
1/2 tsp. tumeric powder
1/4 head of cabbage, sliced
3 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Sprinkle tumeric powder to the fish and mix well.
2. Heat oil in a pot, saute garlic, onions, ginger and tomatoes for 3 minutes.
3. Add the fish, water, peppercorns, salt, pepper and fish sauce. Simmer until the fish is cooked.
4. Add the cabbage and green onions and cook until the cabbage is done. Serve.

Tips: Fish is very fragile when cooked this way, to make it intact while serving, remove from broth when cooked, transfer to a bowl and cook the cabbage on the broth until done. Pour in the broth with cabbage to the fish and serve.

Fish in Sweet n Spicy Sauce
Topic: Fish
I started cooking this recipe since I was in high school when my father bought a large fish and he requested my mother to cook it "like escabechi but very sweet not sour" LOL, that was how he described it. My mother asked me to cook it, I thought she was afraid she might not cook it according to my father's taste so she passed it on to me, LOL!

I tried to cook it and wow my father liked it. Lapu-lapu is the best fish cooked in this way, but other meaty fish with scale will also do. Here's the one I cooked the other night, I don't know what's the name of this fish!

Ingredients:
1 750 g whole fish, scaled and cleaned
2/3 cup snow peas
1 can 234 g pineapple slice with heavy syrup
1 bell pepper, sliced into strips
2 stalks green onions, cut 2 inches length (separate the white part)
2 ripe tomatoes, sliced
2 thumb-sized ginger, sliced into strips
4 cloves garlic, crushed
2 bay leaves
1 tsp. whole peppercorns
1 cube chicken bouillon
1/2 cup tomato sauce or sweet tomato ketchup
3 tbsp. oyster sauce
1/4 cup soy sauce
1 tbsp. sugar
2/3 cup chicken broth/water
1 long green pepper, chopped
Cooking oil, enough to fry the whole fish
salt and pepper to taste

Directions:
1. Salt the fish and fry in hot oil until done. Transfer to a platter and set aside.
2. Take 2 tbsp. from the used oil and heat in a skillet. Saute garlic until lightly brown, add onions, tomatoes and ginger and saute until the ginger are aromatic. Add the bell pepper, stir for a minute.
3. Add the broth, bay leaves, peppercorns,chicken cube, sugar, long green pepper, pineapple syrup, soy sauce and tomato sauce/ketchup. Bring to a boil.
4. Add the snow peas, white part of green onions, oyster sauce, salt and pepper. Simmer for 2 minutes.
5. Remove from heat and stir in the pineapple slices and green onions. Adjust the seasoning according to your taste.
6. Pour the mixture to the fried fish. Serve.

Broiled Fish with Lemon Grass
Topic: Fish
This is one of my favorite way to grill large fish like Milkfish, Maya maya,etc.

Ingredients:
1 750 g whole fish, cleaned, intestines removed
1 stalk of lemon gras, tied like a knot
1 tbsp. grated ginger
2 onions, chopped thinly
1 tbsp. olive oil
2 tbsp. lime juice
3 tbsp. soy sauce
1/2 tsp. tumeric powder
1/2 tsp. garlic powder
1/2 tsp. ginger powder
salt and pepper

Directions:
1. Make a some deep slits in both sides of the fish. Sprinkle and rub both sides with the tumeric powder.
2. Combine half of the onions with grated ginger, salt and pepper and fill each slit of the fish with the mixture.
3. Insert the lemon grass inside the fish (the cavity that contains the intestines which you removed).
4. Grill over a medium heat.
5. While grilling, mix the remaining onions, olive oil, lime juice, soy sauce, pepper, galic and ginger powder.
6. Brush the mixture to the fish to avoid drying and grill until done, turn only once.
7. Serve with your favorite dipping sauce.

Tips: Wrap the fish with aluminum foil then grill over low-medium heat so that the liquids will not spill out, it will taste better since the spices will absorb on it. Grill each side for 8-10 minutes. Unwrap the fish, brush the sauce mixture on it then grill again over low heat, 2 minutes each side.