Seafood – Page 4 – Kusina ni Norie

Fish Sinigang with Talbos ng Kamote

Sinigang With Sweet Potato Leaves Making this dish is the same as sinigang except guava is used instead of tamarind to sour the soup. The Guava instant soup base is also available at the Asian stores. I used sweet potato leaves (talbos ng kamote) as greens instead of kangkong or mustard greens. And I usedContinue reading “Fish Sinigang with Talbos ng Kamote”

Sinigang sa Miso at Mustasa

Sautéd Fish Sinigang with Miso and Mustard Greens It is not really Sinigang but is actually called “Ginisa sa miso at mustasa” which means “Sauted in miso and mustard greens”. Another thing that is different here is the mutard greens. Fermented mustard greens are what they use in the Philippines. Called “burong mustasa”. I seldomContinue reading “Sinigang sa Miso at Mustasa”

Salmon Patties

This patty is in a mini bun or sliders, just the perfect size. You come home from work and you don’t know what to fix for supper. You don’t have anything thawed but too tired to go out to eat. Well, here is a very quick and easy dish to prepare and is very delicious,Continue reading “Salmon Patties”

Pinangat Na Isda

I don’t know how to explain the word “pinangat”. But this is fish that is simmered in its own juice. We make this dish with very small fishes that look like Angel Fish or “Silver Dollar Fish” called “dalangat” or “sapsap”, cooked with calamansi juice with very little water or none at all. Oh, IContinue reading “Pinangat Na Isda”

Fried Fish Nuggets In Light Batter

The batter on this fish is very light and crunchy. I used flounder fillets that are sliced in smaller pieces but any kind of fish can also be cooked this way. If the fish fillets you have are thick, slice them thinner. Mix the batter as follows: 1/2 cup flour 1/2 tsp. salt 1 tsp.Continue reading “Fried Fish Nuggets In Light Batter”

Seafood Gumbo

Ingredients: Rue (Roux): Actually I don’t measure anything but the above measurements are only a guide for 4 to 6 servings. Use more or less of any ingredient and also according to how much you are making. The pictured gumbo in the cooking process is a very large batch for a large company. Procedure: HeatContinue reading “Seafood Gumbo”

Chinese Steamed Fish

I read that the Chinese make this dish using a whole fish on their New Year as a symbol of plenty or good fortune for the whole year. I don’t have a picture of this dish but maybe I can remember to take a photo when I cook it again. I have to write theContinue reading “Chinese Steamed Fish”

Chinese Fish With Blackbeans

1 medium size fish (any kind like red snapper, flounder, pompano, or tilapia, etc.) 1” ginger root minced fine 1 clove garlic minced 1 TBS fermented salted black beans, rinsed 1 dried red chili or ¼ tsp. crushed red pepper (optional) Vegetable oil for pan-frying Reserve For Topping: 1 clove garlic cut in sticks orContinue reading “Chinese Fish With Blackbeans”

Daing Na Bangus

(Fried Marinated Bangus [Milkfish]) This is a kind of daing that is not dried but only marinated in vinegar but still called “daing”. I only used half of the fish, the tail side, because I used the head half for another dish. Shown here is the tail half of the fish that I split andContinue reading “Daing Na Bangus”

Daing Na Tuyó

(Sun-dried fish) Daing (pronounced dah-ing) is salted fish dried in the sun. Tuyó means dried. Any kind of fish can be made daing, from very tiny fish to large fish. Salting and drying preserve the fish for a long time without refrigeration and people had done it for eons, way before refrigeration was invented. ItContinue reading “Daing Na Tuyó”