At home with smoked fish

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I grew up in a rural area where fish is abundant, with fish as part of a daily meal. It has been an inside joke that if we are to eat more fish, we'll grow scales and fins. :)

There's milkfish (bangus) in sour soup (sinigang) and skipjack tuna (tulingan) in a stew made by cooking them in water with vinegar and salt (pinangat). There's tilapia stuffed with tomatoes, onion and celery and deep fried inside a foil (pinaputok na tilapia) and grouper (lapu-lapu) in sweet-sour sauce (escabeche). There's dried fish of different sorts that you eat with rice...dipped in vinegar with garlic. Then there's round scads (galunggong), black scabbard (espada), spanish mackerel (tanigue), milkfish again, tilapia again fried and eaten with rice complimented with any of the following: diced tomatoes and onions in soysauce (toyo), fried eggplant with shrimp paste (bagoong), a mix of vegetables - pinakbet, munggo and the likes and of course the classic dip; calamondin (calamansi) squeezed on fish sauce (patis). 

The list goes on but a blog post won't be enough for all of them...I like fish best when smoked (tinapa). My mom would especially pack tinapang bangus for me when she visits us in Quezon City (circa 2001).  I was never familiar about the place so I could only go as far as SM North and Cherry Foodarama. I doubt they carry tinapa in their food section. If they do, I was so reliant to my mom that I didn't bother looking.

Now, being 12 hours away from our dining table I often crave for smoked fish..I'm happy once in a while getting smoked mackerel in the market- whose cost I wouldn't spend on often. Then, there was an elderly Filipino who sells tinapang bangus for 10Euro. I buy one if I chanced upon him at the mall but he hasn't been there for years...I crave even more.

William Camden once said “The sea hath fish for every man.” - I take that as one which becomes a favorite, I think the sea gave me a number of them, it's just that with smoked fish, I feel a bit closer to home.

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Fish Fillet Burger

(With sauce tartare, tomato and lettuce plus a fly away cheese I put upside down, lol.)

There's this Japanese cooking show that has inspired me to cook some dishes at home that can actually be bought from fast food joints. I was just too lazy to go out or just too in the mood that I made one immediately after watching from Dotchi Cooking show. This show is so interesting because the ingredients used come fresh from farms, from the sea and factories, especially for the show. Also, I get to see a lot of places and learn more about Japanese culture and language too. Nihon ga daisuki desu!

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Unagi no Kabayaki

(Unagi no Kabayaki - Barbecued Eel)

Two weeks ago I got lost in the city for 3 consecutive days...I don't clearly recall where I was headed the first time lol...The 3rd time was when I was going to the University (19th district) and while inside the University to inquire about translation studies.  The second time was when I was looking for a certain Japanese foodshop (1st district) to buy sizzling plates.

I have been in that shop only once, found it by accident then and I promised myself that I'd definitely be back...I did after 2 years and going about lost in the streets for an hour. Also, I wasn't able to buy the sizzling plates since they were out of stock...I came home with some of the usual Japanese loot I need like mayonnaise, beni-shouga, wakame, nori, miso paste and tonkatsu sauce. Some rarity that can't be bought in the Asian store near our place would be Kamaboko slices, Pocky chocosticks, frozen Unagi  no kabayaki and a cute hello kitty bentou box. The little girl was surely happy when I gave it to her along with a pair of hoshi.

Well, I immediately thawed the eel so we can have it for dinner. I only need to cook rice and make some kabayaki sauce. For the recipe I followed this one here . The sauce is just like that of teriyaki only with less sugar. Given the circumstances, I would love to grill glazed eel  too but as I've always complained, where we are is far from where the fishes are so I'd just be thankful to that Japanese shop. I would go back as often as I can even if I get lost in the way...

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Sadillemon (Salmon, dill and lemon!)

Ingredients:

* 4 6-ounce salmon steaks or fillets

* 4 tablespoons lemon juice

* 2 tablespoons vegetable oil

* 1 tablespoons lemon zest

* 2 teaspoons dried dill

* 2 cloves garlic, minced

How to:

Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush with marinade. Grill for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.

Note: This dish can also be baked :)

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Food Friday - Salmonwrap

Sometime ago I posted about wraps around the world with one of my most favorites missing. Salmon wrap (of course, I'm the salmon freak!) is a mix of smoked salmon fillets, salad and dressing in a wrap especially made by Nordsee. I can't tell what its made of :D. When in a hurry and haven't yet eaten I grab this from the nearest Nordsee and proceed to my destination while taking bites in turns...this is very convenient and fulfilling too! Nordsee also sells tuna wraps but I am too loyal for salmon lol...

Happy Weekend!

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Lasang Pinoy Sundays - School of Fish

Fish, a cold-blooded vertebrate...they do not just exist for recreation but as food as well...

No, not our pets, they ain't for eating, the kids would surely cry. Meet our arowana, Marcus and pleco, Maxi...(I forgot to copy a photo of the oscars)...

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If I am to list down my favorite fishes, Tilapia would fall to number 3 following salmon and milfish. I like Tilapia best when deep fried or baked.

Yesterday we bought tilapia fillets (50% off), coincidentally fish is the theme for this week so here it is.



Baked Tilapia Fillet with herbs and parmesan



You'll need 3-4 slices of tilapia fillet.

Place in a baking pan and season with a little salt and pepper.




I combined 250 ml whipped cream, with bread crumbs, parmesan, lemongrass, oregano, thyme, parsley.





Pour the mixture over the fish and sprinkle with some more breadcrumbs.

Bake at 180°C (350°F) until the sauce thickens. (Around 30 minutes)






Dish is ready when the edges turn brown a little...







This dish was served with homemade mashed potatoes. =)


Have a malasang week po!

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Seared Salmon

I have been sleeping for a long time, perhaps removing all the calories of eating so much! lol. Anyway, I am back with a favorite fish of mine (and yours!), Salmon!

Ingredients:

Salmon fillets
1 tbsps butter (halved)
2 tsbps. lemon juice
salt
pepper
dried basil (optional)




1. Rub fillets with salt and pepper (plus basil if you like).

2. Heat half of the butter, but make sure it isnt brown. Put the fillets and sear for about 5 minutes.

3. Sprinkle top of the fish with lemon juice then flip the fillets over and add the reamaining butter, sear again for another 5 minutes and sprinkle with lemon juice.

4. Remove Salmon fillets from pan and serve with buttered veggies.

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Fried Tilapia

One whole Tilapia, cleaned

stalk of celery, chopped

one tomato, cubed

one onion, chopped

salt and pepper

oil for deep frying



Season tilapia with salt and pepper at least an hour before frying.

Fill stomach and head of fish with celery, tomato and onions.

Heat oil in deep fryer. You can wrap the fish in aluminum foil or fry as is. Serve...

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Salmon Feast

I used to prefer Tilapia, Bangus and Galunggong (fat, dried ones) over other fishes...Everytime I buy (or order) from the Asia shop, they were always on the list.

But the past year, we started with Salmon cravings from uncooked sushi, to grilled steaks from smoked strips to baked fillets, then it eventually became an all-time favorite!

Here are two of the easiest Salmon recipes I have but I' d be posting more for sure.

Grilled Salmon Teriyaki

Sugar
Sesame oil
Garlic, minced

Ginger, crushed

Soy Sauce

Vinegar

Salmon Steaks

In a shallow dish, combine the first 6 ingredients. Marinate the steaks into the mixture at minimum 1.5 hours. Grill over charcoal (or any griller you have) turning once after 9-12 minutes then cook the other side for another 10 minutes...serve!

Salmon Taco

Smoked Salmon Strips

Lettuce

Taco Wraps

Mayonnaise

Simply put in the ingredients (except mayo) inside the wrapper...yeap, that easy! Heat it up in your bread toaster and your good to go! You can also add onions, tomatoes and other taco stuffing but this simple recipe is enough for me though.

It is the smoked taste of the salmon that I really like, gives this that unique hint of mystery in every bite...(What was that?)

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Side dish: Word for the day

Salmon (n): Lachs (German)

Sake (Japanese)

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