Milkfish Kinilaw
Topic: Fish
While we were still in bed with my hubby yesterday morning, I was surprised when he said “how he wished that there will be kinilaw because he miss to eat it already”. So after we ate our breakfast I checked what’s in the fridge to make for kinilaw, what I found was a milkfish only, hence that was what I made. For those who doesn’t know what Kinilaw is, well, it is one of the popular Filipino cuisine usually seafoods which is sour-cooked in vinegar or other souring agents like lemon juice, green mango, etc. It is combination of raw and cooked foods. The kinilaw’s texture is somewhat like the firm softness of the raw but reach the state of being cooked.

Actually I did not know how to make a good kinilaw because this is not one of my favorites, what I made was an experimentation only with the help of my sister Jong, a kinilaw lover.

Ingredients:
1 whole medium milkfish, deboned and cut into small cubes
2/3 cup white vinegar
juice of 3-4 lemons or to taste
1 onion, sliced thinly
2 thum-sized ginger, cut into strips
1 stalk green onions, chopped
1/3 cup evaporated milk
2/3 cup pineapple chunks with light syrup
chopped red pepper
salt to taste

Directions:
1. Combine fish cubes and vinegar, mix thoroughly. Let stand for few minutes or until the color changes and reach the state of being sour-cooked. Drain.
2. Add the lemon juice to the fish. Mix well.
3. Add the rest of the ingredients. Season with salt and pepper. Serve.

Tuna Mackerel Stew
Topic: Fish
I always cooked this at home but I always forgot to post it here, anyway here is it now...

Ingredients:
500 g tuna mackerel, cut into small cubes
1/4 tsp. turmeric powder
2 cloves garlic, crushed
1 onion, sliced thinly
1 ripe tomato, sliced thinly
1 thumb-sized ginger, sliced into strips
1 bell pepper, cut into strips
2/3 cup frozen corn kernels
1 cup water
1/3 tsp. black pepper powder
Fish sauce to taste
2 tbsp. light soy sauce
1 tbsp. worcestershire sauce
pepper to taste
2 tbsp. cooking oil

Directions:
1. Sprinkle turmeric powder into the fish cubes. Mix well.
2. Heat cooking oil in a pan, brown garlic for few seconds, add onions, ginger and tomatoes and saute until tender.
3. Add fish cubes, corn kernels and water, let it boil, lower the heat then add black pepper powder.
4. Add the remaining ingredients and simmer for 5 minutes. Serve.

Crispy Fried Besugo Fillets
Topic: Fish
We had several pieces of besugo fish in the fridge and I wondered what should I do with it last night, then I remembered what I read in a Chinese cooking website few months ago that besugo fish are also good for fillets. Hence, I decided to try it but naahhh, how can I make this tiny fish into fillets, doing it were really tricky, but unfortunately I did it. Then, I decided to fry it with flour, the result was really good, I did not regret of doing it. We served it with sweet garlic chili sauce.

Ingredients:
Besugo fish fillets
1 cup flour
salt and pepper
Cooking oil for deep frying

Directions:
1. Pat dry the fish fillets using paper towels.
2. Sprinkle salt and pepper, let stand for 10 minutes.
3. Dredge the fillets in the flour.
4. Deep fry in hot oil by batches until golden brown.
5. Drain on paper towels. Serve immediately with your favorite dipping sauce.

Milkfish Sinigang
Topic: Fish
My hubby likes sour foods so much that's why sinigang is one of our regular menu at home. This is the one I cooked last night.

Ingredients:
1 750 g milkfish, scaled, cleaned and sliced into serving portions
1 medium onion, quartered
1 big tomato, quartered
2 thumb-sized ginger, crushed
2 long green pepper
6 cups water
1 tbsp. fish sauce or to taste
2 tbsp. lemon juice
salt to taste
Ready to mix tamarind sinigang powder
Any vegetables of your choice

Directions:
1. Pour lemon juice over the sliced fish. Mix well, drain.
2. In a casserole, boil water, sinigang mix, onion, pepper and crushed ginger.
3. Add fish slices and tomatoes. Simmer until the fish is almost done, around 4-5 minutes. Season with salt and fish sauce.
4. Add in vegetables, cook until done. Serve.

See also:
Seafoods Sinigang

Ginger Glazed Fish Fillets
Topic: Fish
This is one my favorite way to cook fish fillets. We had several pieces of hammour in the fridge untouched that's why I cooked this dish last night. Whenver I cooked this fish I always marinate it because it lacks the natural taste, I don't know to others but for me it really lack something, unlike milkfish or some other fishes I knew which are rich in natural flavors. The only thing I like in this fish is that it is meaty and the texture is really great for fillets. I usually marinate it with a combination of sweet, sour and salty. Here's the one I made last night.
Ingredients:
500 g fish fillets
3 tbsp. honey
3 tbsp. balsamic vinegar (white vinegar will do)
3 tbsp. soy sauce
1 tbsp. grated ginger
2 cloves garlic, crushed
1 tbsp. olive oil
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. In a shallow dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. Cover and marinate for 30 minutes.
2. Heat cooking oil in a large non-stick frying pan over medium heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 5 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the pan, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

See also:
Fish Teriyaki
Fish Fillet with Honey Lemon Sauce
Fish Fillet with Corn on Cob
Baked Milkfish Fillet