Escabechi
Topic: Fish
One of my husband's favorite fish dish, lapu-lapu escabechi, he requested me to cook one yesterday to serve for their Iftar with his friends.

Ingredients:
1 whole medium size Lapu-lapu or any fish
1 large onion, sliced
1 green capsicum, strips
1 red capsicum, strips
1/3 cup ginger, strips
2 ripe tomatoes, sliced thinly
4 cloves garlic, crushed
1/3 cup oyster sauce
3 tbsp. soy sauce
1 tsp. sugar
1/3 cup tomato catsup
2/3 cup chicken broth or water
1/2 tsp. black pepper powder
1 tsp. vinegar
oil enough to fry the whole fish
chopped green onions for garnish

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 capsicums, stir for a minute.
3. Add the broth, soy sauce, vinegar and tomato catsup. Bring to a boil.
4. Add the oyster sauce, sugar and pepper. Simmer for 2 minutes.
5. Remove from heat and pour the mixture to the fried fish. Garnish with chopped green onions and serve.

See also Fish in Sweet n Spicy Sauce

Broiled Milkfish
Topic: Fish
When in comes to milkfish (bangus) then nothing beats the broiled one, I always miss the day when we went to our fishpond in Philippines during harvest time and we always grill the milkfish while it was still alive and died over the heat of hot charcoal. Our favorite part in grilled/broiled milkfish is the belly part especially when it is very fat. Some people grilled with the intestines on but I always remove it and retain the fats, I am not fond of eating fish intestines. I replace the intestines with spices like onions, crushed ginger or sometimes lemon grass. Here in Kuwait, we only used charcoal grilling outdoors, hence when I want to broil/grill at home, I used aluminum foil to cover the fish and pan broil it. The idea of covering with aluminum foil is also good since it will preserve the liquids and incorporate it again with the fish inside, this will enhance its taste. We always ate it with our favorite dipping sauce like a mixture od soysauce, lime juice, white vinegar, red chilli and some onions.

Fish Fillet with Corn on Cob
Topic: Fish
This recipe has almost the same procedure with Fish Fillet with Honey Lemon Sauce but different taste of course. The sweet and salty combination of the corns on the cob made it more very temptingly different.

Ingredients:
400 g fish fillets, sliced into serving portions
2 pcs. boiled corn on the cob, cut quarterly (horizontal)
1 onion, sliced thinly
1 bell pepper, cut into strips
3 tbsp. olive oil
? tsp. sugar
2 tbsp. fish sauce
Butter cooking spray or any cooking oil ( use this to oil the pan for grilling)

Marinade:? cup Italian style dressing
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1 tsp. salt
? tsp. black pepper powder
? tsp. garlic powder

Directions:
1. Mix together all the marinade. Marinate fish fillets for at least 1 hour. Drain and pat dry. Reserve marinade.
2. Spray the non-stick frying pan with little butter (or brush it with little oil if you don’t have butter cooking spray) heat then pan grill the fillets until brown, turn over and grill the other side. Continue grilling until done. Transfer to a dish with the corns on its side and set aside.
3. In the same pan, pour the olive oil put over a medium heat, saute onions until transparent. Add the reserve marinade, fish sauce, sugar and bell pepper. Let boil and simmer for 3 minutes. Adjust the seasoning.
4. Pour the mixture over the fish fillets and corn. Serve.

Pickled Milkfish (Daing na Bangus)
Topic: Fish
Pickled Milkfish or Daing na Bangus is one Filipino's favorite dish. When I was in Philippines, my mother always made it during our fishpond's harvest time, she pickled it first for several hours and then put it under the sun for not more than an hour, then we fried it in the evening. She did it always because my father really liked it until such time that I was overly satiated with it and I didn't want to eat it anymore. Now that I am here in Kuwait, I'm always longing for it, we did not able to try a fresh milkfish here even once, all frozen from Thailand or Taiwan. I tried my best to pickle it like the taste of the one made by my mother but I can't, because that was freshly caught from our fishpond.

Ingredients:
1 Milkfish (bangus), about 750 kg after cleaning
2 tsp salt
2 cloves garlic, crushed then minced
1/2 tsp. garlic powder
1/2 tsp. black pepper powder
1/4 cup vinegar or lime juice
2 tbsp. Italian Dressing (optional)
Cooking oil for frying

Directions:
1. Remove the fish scale. Cut the fish lengthwise along the back, trying not to damage the skin. Remove the large bones. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. (Put it under the sun for at least 15 minutes if you want it to be a little bit dry)
4. Heat oil in a frying pan. Fry the fish until golden brown.

Serve with hot rice and Jackfruit with Shrimp Salad

Sweet n Sour Fish Fillet
Topic: Fish
Sweet and sour sauce is a popular in Chinese cuisine. It is commonly made with sugar, vinegar, and tomato sauce. The sauce is often added to stir fried meats, seafoods, or chicken. Usually cooked with vegtables, especially onion, pineapple, capsicum, cabbage and tomatoes which is served with steamed rice. Another version of the sauce is a combination of soy sauce, sugar, ordinary vinegar, and ketchup (and saute-ing chunky pineapples, bell peppers, and white onions to the prepared meat and sauce mix). The latter version is my favorite one, however, in this recipe I did not include pineapple chunks because I just used pineapple in Fish in Sweet n Spicy Sauce that I cooked last Wednesday and I don't like our main dishes to taste almost the same in less than a week.

Ingredients:
400 g fish fillet
1 medium carrot, sliced
1 green bell pepper, diced
1 onion, quartered
1 onion, minced
2 cloves garlic, minced
1/2 tsp. black pepper powder
1 tbsp. sugar
2 tbsp. vinegar
1/2 cup tomato sauce
1/4 cup sweet tomato catsup
1/4 cup toyomansi (soy sauce with lemon)
3/4 cup chicken broth/water
Cooking oil for frying

Directions:
1. Fry the fish in hot oil until lightly brown but not crispy. Take out from oil and set aside.
2. Use 2 tbsp. fromo the used oil to saute the garlic and minced onions, saute until the onions' color are transparent.
3. Add carrots and toyomansi, stir, then add broth, tomato sauce, vinegar, catsup, sugar and black pepper. Bring to a boil over medium heat, cook until the carrots are almost done.
4. Add in the bell pepper and quartered onions, simmer for 2 minutes. Remove from heat.
5. Combine the sauce with the fried fish fillet and serve.