Boneless Bangus or Blue Marlin with Vinegar Sauce

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Bangus is better eaten without the pesky bones. Here, technologist Vivian Nebres, Norma Borja and Rosario Ragaza of Bureau of Fisheries and Aquatic Resources (BFAR) share their technique for deboning bangus.

How to debone bangus:

1. Wash the fish very well. Split the fish starting from the tail to the head by sliding the knife along the backbone.
2. Position the fish like a butterfly fillet and remove the gills and viscera.
3. Remove the backbone with the aid of a knife or blade, sliding it along the backbone from head to tail. Wash the fish thoroughly.
4. Lay the fish flat on a shallow tray and, with the use of small forceps or tweezers, pull out the bones near the stomach.
5. Make a superficial slit, 1/8 inch deep, along the dent of what looks like the outermost layer of the fish.
6. Pull out the spines embedded between the slit flesh from the head to the tail, pulling up towards the head.
7. Remove the spines from what looks like the innermost layer of the fish in the same manner.
8. Remove the filamentous Y-shaped spines along the layer which is between the outermost and innermost lines of the fish. Wash deboned bangus in clean water. Store in refrigerator until ready to cook (within 1 to 2 days) or freeze immediately.

To cook: Boneless bangus can be made into a variety of dishes. One of the most popular is daing na bangus.

To make daing na bangus, marinade the deboned bangus in a mixture of vinegar, salt, pepper and chopped garlic for a few hours or overnight in the refrigerator. Drain from marinade and cook in hot cooking oil. Serve with rice and achara.

Blue Marlin with Vinegar Sauce

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This is an easy dish to prepare. The sugar, vinegar and soy sauce mixture adds a piquant flavor and tastes great when spooned into hot white rice.

What to prepare:

• 1 kilo blue marlin fillets (either ordinary cut or the belly)
• 1/2 cup sugar
• 3 tablespoons vinegar
• 1/4 cup soy sauce
• 1/2 cup water
• 2 tablespoons cooking oil
• 1/2 head garlic, minced
• 1 tablespoon sliced ginger
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons chopped green onions

Let's do the procedure:

1. Slice blue marlin into cubes.
2. In a bowl, mix sugar, vinegar, soy sauce and water and let stand for a few minutes
3. In a wok, heat cooking oil and saute garlic and ginger. Add fish cubes and saute two to three minutes. Spoon off excess oil from pan.
4. Add sugar-vinegar mixture to the cooking pan and simmer about 1 minute.
5. In a small bowl, dissolve cornstarch in water and pour into wok. Simmer until sauce is thickened and fish is thoroughly cooked.
6. Spoon fish cubes and sauce into a serving platter. Sprinkle green onions on top. Serve with hot white rice.

10 Steps to make Tempura

Image by pattayatoday

While cooking, check the batter regularly to see that the cold temperature and watery consistency are maintained. Recipe tester Victoria Reyes-Ferrer suggests putting the bowl of batter on top of another bowl filled with ice cubes. You can also add a little water, baking powder and cornstarch to the batter if it becomes too thick.

Ingredients:

• 1 kilo prawns (about 30-32 pieces per kilo)
• 2-3 cups all-purpose flour
• Ice cold water
• Pinch of baking powder
• 1 teaspoon cornstarch
• 2 cups cooking oil

For Dip:

• 3/4 cup water
• 1 beef broth cube
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 1 tablespoon grated radish

 Procedure:

1. Clean prawns in water. Remove the heads and shells but leave intact a small part of the shell near the tail. Remove the shell cover of the frontal part of the tails.
2. Place each prawn on a cutting board and make a shallow cut down the back with a paring knife. Pick out its "vein" (or digestive tract), which resembles a thin black string.
3. Make diagonal cuts along the inner side of each prawn to stretch it.
4. Flatten the tail of each prawn on a cutting board and scrape off the dirt on the lower half of the tail with a knife. The dirt will pop out.
5. Position each prawn flat on the table. Squeeze its sides gently to straighten and lengthen its figure.
6. Put about 1 cup of the flour in a bowl. Hold each prawn by the tail and roll in a bowl of flour. Set aside.
7. Prepare the batter: Mix together just enough of the remaining flour with the ice cold water to produce a watery consistency. Add baking powder and cornstarch. (The cold water makes the batter swell and become puffy when it is fried in hot oil). Heat cooking oil in a large wok or deep fryer. Oil must be very hot. To test if the oil is hot enough, put in a small amount of batter on the oil. If the batter floats, then the oil is ready.
8. Holding it by its tail, dip each floured prawn in the batter.
9. While still holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp.
10. Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.

If you wish you may use the same procedure for cooking vegetable tempura. Just slice carrots, bell peppers, sweet potatoes and eggplants into serving pieces. Dredge vegetables in flour, dip in batter and deep fry as above.

To prepare Dip: In a small saucepan, heat water. Dissolve beef cube. Add soy sauce, sugar, ginger and radish. Mix well. Serve with tempura.

Fried Battered Fish Fillet with Tartar Sauce

Image by easternfisheries

A well-heated pan and oil that's sufficiently hot is the key to making fish fillet with a good coating of batter. Resist the temptation to keep turning the fillets or the batter will stick to the pan instead of the fish. Just let it cook, following cooking times recommended.

How to Cook Adobong Alimango

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This is a very delicious Filipino foods that I want to share to you guys Adobong Alimango. Come on and try to do it yourself.