denengdeng

Denengdeng

The simplest Ilocano vegetable dish with only bamboo shoot, beans, jute leaves and fried fish cooked in anchovies sauce. This dish primarily uses vegetable ingredients that can be found natively in gardens and backyards.

Ingredients

• 1 Can (19 oz) bamboo shoot
• 1 Cup lima beans
• 1 Bundle jute leaves
• 1 Medium size milk fish
• 2Tablespoons fermented fish
• 1 Onion, chopped
• 3 Cups water
• Salt to taste

Directions:

• Clean, cut and season the fish with salt, fry until golden brown or done
• Dilute fermented fish in 2 cups of hot water, strain and reserve the juice
• Boil 3 cups of water in a pan, then add onion
• Pour the juice from fermented fish and simmer for a few minutes
• Remove the scum that floats from the soup
• Add bamboo shoots, beans and fried fish, simmer for another few minutes
• Add jute leaves, season with salt.

Cooking Tips:

1. Fermented fish measurement can be adjusted to desired taste
2. Vegetables of choice can be added in this recipe.

Watch cooking video:

Sarciadong Isda

Sarciadong Isda

Fried Fish in Sauted Tomato and Eggs

Ingredients :

• 5 Fish Fillet or whole fish
• 2 Eggs, beaten
• 1 medium size onion, thinly slice
• 2 medium tomatoes, chopped
• 2 cloves garlic, chopped
• 1 cup water
• 2 stalk green onions, cut into small pieces
• 3 tablespoon flour
• cooking oil
• salt and white pepper

Directions :

• Season each pieces of mahi fillet with salt and pepper, cover and set aside.
• Coat the fish with all purpose flour on both side.
• Fry the fish  on both side and place them in a paper towel covered plate.
• Heat oil in a medium frying pan, sauté garlic and onion.
• Add the tomatoes and cook until totally wilted.
• Season with fish sauce, salt and pepper.
• Add water and bring to a boil.
• Add the beaten eggs, do not stir and let the eggs cook thoroughly.
• Sprinkle with cut of spring onions.

Directions :

1. Adding water depends on the thickness of sauce that  you want.
2. Sarciado original recipe doesn't required any eggs, egg is optional.
3. Fresh or left over fried fillet or whole fish can be used for this recipe.

Pinasingawang Isda

Pinasingawang Isda

Steamed Fish

The artistic colourful garnish makes this dish as a center  piece on the table for feast and family celebrations. Whole white fleshed fish, steamed and garnished with chopped carrots and a hard-boiled egg .

Ingredients :

• 1 Whole fish
• 1/2 Cup mayonnaise
• 1 Piece hard boiled egg finely chopped
• 1/2 Cup finely chopped carrots
• 1/2 Cup Pickles relish
• Salt and pepper 
• 1 Tablespoon butter or margarine    

Side Garnishes :       

• 1 Cup Broccoli
• 1 Cup cauliflower
• 5-6 Pieces of green beans
• 1 Stalk of spring onion
• Slice of cucumber

Directions :

• Remove scales, innards and score the fish across the back on both sides, wash thoroughly and drain.
• Sprinkle with salt and pepper, rub the flesh of the cuts and cavities.
• Place the fish on a steaming plate, arrange the green beans, broccoli and cauliflower on the side.
• Spread butter or margarine on fish and vegetable, steam over medium-high heat for 20 minutes.
• When done, remove the fish stock  in the steaming plate and let it cool.
• Spread mayonnaise on  the topside of the  fish and arrange the chopped garnishing on top as per desired artistic pattern.

Cooking Tips :

1. You can use, Apahap (sea bass), Lapu lapu (grouper) or any white flesh fish.
2. Stuff the cavity with the green onion, ginger, and onion before steaming.
3. Your choice of chopped vegetables for garnishing.

Escabecheng Isda

(Fried Fish in Sweet and Sour Sauce)

Deep fried fish sauted in sweet & sour sauce. For the sauce ingredients we used pineapple chunks and vinegar, leftover fried fish can be used for this recipe.

Ingredients:

• 1 red snapper
• 1 can of pineapple chunks, separate juice.
• 1 thumb siz ginger, cut into strips
• 2 carrots
• 1 green or red bell pepper
• 1 onion sliced
• 2-3 garlic cloves chopped
• 1 stalk celery
• 1/3 cup soya sauce
• 1/3 cup vinegar
• 2 tablespoon cornstarch
• 1/3 cup sugar
• 1/2 Cup water
• Salt
• Ground pepper
• Vegetable oil

Directions:

• Wash fish & drain, season with salt.
• Fry the fish in a large pan until golden brown and crispy.
• Drain & set aside.
• In a bowl mix water, sugar and cornstarch, for sauce thickener.
• In a sauce pan, sauté ginger and onion.
• Add soya sauce, pineapple juice & vinegar.
• Don't stir, let it boil.
• Add carrots, celery, bell pepper and pineapple chunks.
• Simmer for a few minutes or until vegetables are done.
• Pour the cornstarch mixture, and season with ground pepper.
• Keep stirring until the sauce becomes thick.
• Arrange the fish in the platter and pour the sauce over fish.

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