Escabeche

YOUR SHOPPING LIST FOR ESCABECHE FILIPINO RECIPE:

Grouper or (Lapu-lapu)

Red and Green Bell Peppers

Carrot

IN THE PANTRY:

Garlic

Onion

Ginger

Vinegar

Brown Sugar

All-purpose Flour

Cornstarch

Salt

Pepper

soy sauce

Cooking Oil

INGREDIENTS

1 piece Grouper or (Lapu-lapu)

1/4 cup All-purpose flour, for dredging

salt and pepper, to season fish

1/2 cup vinegar

1 cup water

1/3 cup brown sugar

2 teaspoons soy sauce

2 tablespoons Cornstarch, dissolved in 1/4 c water

2 tablespoons cooking oil, for sauteing

3 cloves garlic, minced

1 medium onion, cut in strips

1 thumbsize ginger, grated

1/2 cup red and green pepper, sliced in strips

1 carrot, cut in strips

PREPARATION TIME : 15 minutes

COOKING TIME : 30 minutes
1 Season the fish with salt and pepper. Dredge it in flour and deep fry.
2 Mix together the vinegar, water, brown sugar and soy sauce. Set aside.
3 Heat up the pan with oil, saute the garlic and ginger.
4 Put in the onion, carrots and the red and green bell peppers. Cook for a minute.
5 Add the vinegar mixture from Step 2 and bring it to a boil. Do not stir until it comes to a
boil.
6 Add the dissolved cornstarch, stir and cook until the sauce becomes thick.
7 Put the fried fish on a serving platter and pour the sauce on top.
8 Serve with rice.

Sinigang na Isda
YOUR SINIGANG NA ISDA SHOPPING LIST:

Milkfish (Bangus)

Radishes or HeartLabanos

Water Spinach (Kangkong

Tamarind

Tomato

IN THE PANTRY:

Onion

Fish Sauce(Patis)

Pepper

Ginger

INGREDIENTS

1-2 Milkfish (Bangus), sliced in serving sizes

1-2 RadishesLabanos, diagonally

1 bunch Water Spinach (Kangkong) leaves

2 pieces Tamarind fruit

1 thumbsize ginger

1 piece Tomato, sliced in wedges

1 medium Onion, chopped

2 tablespoons Fish Sauce(Patis)

1 teaspoon White Pepper

5 cups rice water

PREPARATION TIME : 15 minutes

COOKING TIME : 20 minutes

1 Microwave or heat 1 cup of rice water with the tamarind fruit. Mash, strain and
discard the pulp and seeds.

2 Put together in a pot the rice water, radishes, tamarind juice, tomato, ginger, onion
and fish sauce. Bring to a boil and simmer until the radishes are softened, about 10
minutes.

3 Add the milkfish, and cook for 5 minutes.

4 Add the water spinach and season with pepper.
5 Serve hot with rice.

Inihaw na Bangus
YOUR SHOPPING LIST:

Whole Milkfish

Long Green Pepper or Siling Pang-sigang

IN THE PANTRY:

Tomatoes

Onions

Salt

Pepper Salt

Vegetable Oil

INGREDIENTS

Whole Milkfish

3 pieces Tomatoes, diced

1 large onions, sliced

2 pieces Long Green Pepper or Siling Pang-sinigang

2 teaspoon Salt

2 teaspoon Pepper

Vegetable Oil

PREPARATION TIME : 10 minutes

COOKING TIME : 30-40 minutes

1 Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set
aside.

2 Prep the fish by slicing the one side deep into the other but without going all the way
through.

3 Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the
stuffing stays inside.

4 Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and
scrub the grill. Be careful of flare-ups.

5 Sprinkle salt and pepper on the fish and put it on the grill.
6 Cook each side for 15 - 20 minutes.

7 Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.

Paksiw na Isda
YOUR SHOPPING LIST:

Milkfish or Bangus

Long Chili Peppers

IN THE PANTRY:

Vinegar

Ginger

Onion

Salt

White Pepper

INGREDIENTS

1 piece Milkfish or Bangus, scaled, cleaned and cut in serving sizes

1 Long Chili Peppers, sliced diagonally

1/3 cup Vinegar

1 thumbsize Ginger, sliced in strips

1 medium Onion, chopped

1/3 cup water

1 teaspoon Salt

1 teaspoon White Pepper

PREPARATION TIME : 10 minutes

COOKING TIME : 10 minutes

1 Put all the ingredients in a pan and bring to a boil. Do not stir.
2 Turn the heat down and simmer for 10-12 minutes or until the fish is done. Turning
the fish over to the other side is necessary if the pan you are using is too wide and the
fish is not totally immersed in the liquid. Flip the fish over during halfway through
the cooking process.

3 Serve with a plate of rice.

Sarciadong Isda
YOUR SHOPPING LIST:

Whole Fish

Green Onion(optional)

IN THE PANTRY:

Garlic

Onion

Tomato

Eggs

Fish Sauce (Patis)

Ground Pepper

INGREDIENTS

Whole Fish, cut in serving pieces, and fried

4 cloves Garlic, minced

1 medium Onion, chopped

2 medium Tomatoes, chopped

2 medium Eggs, beaten

1 tablespoon Fish Sauce (Patis)

1 teaspoon Ground Pepper

2 cups water

2 stalks Green Onions, sliced (optional)

PREPARATION TIME : 5 minutes

COOKING TIME : 25 minutes

1 Saute the garlic and onion.

2 Add the tomatoes and cook until totally wilted, add some water if it dries out before
the tomatoes get mushy.

3 Season with fish sauce and pepper, add more water and bring to a boil.
4 Nestle the fried fish in, then add the beaten eggs -- do not stir.
5 Let the eggs cook thoroughly, about 3 minutes, then the dish is ready to serve.
6 Garnish with green onion and serve with rice.

Pinangat na Isda
YOUR PINANGAT NA ISDA SHOPPING LIST:

Whole Fish

Kamias or Tamarind

IN THE PANTRY:

Onion

Tomato

Fish Sauce (Patis)

Ground Pepper

INGREDIENTS

2 pounds Fish of your choice

10 pcs. Kamias

2 cups water

1 medium Onion, sliced

2 medium Tomatoes, cubed

1 tablespoon Fish Sauce (Patis)

Salt and Pepper to taste

PREPARATION TIME : 10 minutes

COOKING TIME : 15 minutes

1 Boil the water with about 8 pieces of the kamias or tamarind, mash and strain the
liquid.

2 In a pan, set the kamias liquid, the remaining 4 pieces Kamias, onion, tomatoes and
fish sauce, and bring to a boil.

3 Add in the fish. If the liquid is drying out before the fish is thoroughly cooked, add a
little water.

4 Season with salt and pepper.

Pesang Isda
YOUR SHOPPING LIST:

Whole Fish

Chinese Cabbage Pechay or Bok Choy

Upo or White gourd(optional)

IN THE PANTRY:

Onion

Ginger

Fish Sauce (Patis)

Whole Peppercorns

INGREDIENTS

2 pounds Fish of your choice

1- 2 bunches of Chinese cabbage or Pechay

1 cup sliced Upo or White gourd(optional)

6-8 cups rice washing liquid or plain water

1 large Onion, sliced

2 thumbsize ginger, sliced in flat rounds

3-4 tablespoon Fish Sauce (Patis)

1 teaspoon whole peppercorns

Salt and Pepper to taste

PREPARATION TIME : 5 minutes

COOKING TIME : 20 minutes

1 Put all the ingredients, except the pechay, in a pot and bring to a boil.
2 Turn the heat down and simmer for 10 to 15 minutes, or until the fish is cooked.
3 Add the pechay, and season with salt and pepper to taste.
4 Serve hot with white rice.