Steak Fish (Milkfish Belly)

Ingredients:

3 piece belly (milkfish belly)
1 vegetable oil for frying
1 tbsp. garlic
2 head onion slice round
1 tbsp. rice vinegar (optional)
1/4 cup oyster sauce
2 tsp liquid seasoning
2 cup water
2 tbsp. cornstarch to thicken sauce
1 bunch bokchoy or any green veggies
Dash ground black pepper
Pinch brown sugar to taste 

Method:

Sprinkle belly fish with salt and pepper. Fry slightly then set aside. Reduce the oil used in frying. Using the same oil sauté' garlic and onion. Add the cooked belly fish. Put the liquid ingredients such as oyster sauce, rice vinegar (optional), seasoning, water. Add sugar and pepper to taste. Simmer for about 5 to 10 mins. Dissolve cornstarch in the water then pour it on the simmer fish. Stir a bit until sauce thicken then add some greens for garnishing. Serve with steamed rice.

Disclaimer:  [http://kitchenrecipesfromallwalksoflife.blogspot.com/] does not represent or endorse the accuracy or reliability of any information's, content or advertisements contained on, distributed through, or linked, downloaded or accessed from any of the services contained on this website, nor the quality of any products, information's or any other material displayed,purchased, or obtained by you as a result of an advertisement or any other information's or offer in or in connection with the services herein.

Dinengdeng na Bangus

Ingredients:

1 medium-sized Milk fish (bangus), fried or grilled
1 cup String beans, cut into 2 1/2 inches long
6 pieces Okra
1 cup Squash flowers
1 medium-sized Ampalaya (bitter gourd), cut into 1/2 inch thick
1 onion, sliced
2 large Tomatoes, sliced
1 cup Jute leaves (saluyot)
1 root Ginger, crushed
2-3 tablespoons Bagoong isda (fermented fish)
3 cups water

Method:

In a casserole, bring water to boil.
Add onion, ginger, and tomatoes. Let stand for 3 minutes.
Season with bagoong and continue boiling for another 3 minutes.
Remove the scum that rises on top of the liquid and then drop the milkfish.
Simmer for 5 minutes, then add vegetables.
Cook until vegetables are half-cooked.
Adjust seasoning according to taste. Best served with steamed rice.

Disclaimer:  [http://kitchenrecipesfromallwalksoflife.blogspot.com/] does not represent or endorse the accuracy or reliability of any information's, content or advertisements contained on, distributed through, or linked, downloaded or accessed from any of the services contained on this website, nor the quality of any products, information's or any other material displayed,purchased, or obtained by you as a result of an advertisement or any other information's or offer in or in connection with the services herein.