Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Fried sprats

Little silver sprats are a wonderful thing. They are cheap (under £2 a kilo), tasty and as you eat the whole fish (more or less), full of goodness.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.

Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.

Fish Tikka

Ingredients:

• 500 gms fish pieces of any type
• 20 gms flour (beasn)
• 45 ml cream
• 1 onion, chopped in circles.
• 60 gms curd / plain yogurt
• Salt To Taste
• 150 gms vegetable oil
• 1 tbsp ajwain
• 2 tsp cumin seeds powder
• 2 tsp garam masala
• 1 tbsp garlic paste
• 30 ml lemon juice
• chili powder to taste
• 5 tbsp mint or coriander chutney
• 1/2 tsp white pepper powder

How To Prepare Fish Tikka:

1. Put yogurt in a bowl. Add garlic paste, ajwain, garam masala, cream, chili powder, lemon juice, salt, cumin seeds powder, mint or coriander chutney and basan flour in it. Mix them well.

2. Marinate the fish pieces in the mixture for 3 hours.

3. Heat oil in a pan and fry fish pieces from both sides till they become crisp and golden brown.

4. Fish tikka is ready to serve. Serve with chopped onions.

Fish Steaks or Fillets with Spanish Sauce

Low in calories and packed with goodness, here's why fish is the perfect healthy diet food.

Ingredients:

Fish
Milk
Dried bread crumbs
Black pepper
Vegetable oil
Lemon and parsley

How To Cook:

Dip each piece of fish in milk. Roll each piece in sifted, dried bread crumbs to which black pepper has been added. Place fish in shallow, greased baking dish and brush generously with oil. You may put strips of bacon over the fish if desired. Bake at 350 degrees F until easily pierced and flaked with a fork. Serve from hot platter, garnished with lemon and parsley. Add Spanish Sauce.

Spanish Sauce:

1 cup sliced onion
4 tablespoons vegetable oil
1 bay leaf
2 1/2 cups canned tomatoes or juice
2 teaspoons salt
1 diced, seeded green bell pepper
Dash of black pepper
2 whole cloves
1 teaspoon granulated sugar
4 tablespoons flour
6 tablespoons water

Sauté onions in oil until tender. Add remaining ingredients, except flour and water, and cover and simmer 30 minutes. Thicken with flour mixed to a smooth paste with water. Remove the bay leaf and cloves, and serve over fish.

Makes about 2 cups sauce.

This sauce is also good with spaghetti, omelets, croquettes, meat loaf, hamburgers, etc.

Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Lumpiang Bangus / Milk Fish Spring Rolls

Lumpiang Bangus / Milk Fish Spring Rolls



Ingredients and cooking procedure after the jump.









Ingredients:

1 Large-sized bangus

1 medium onion

1 1/4 cup raisins

Vegetable oil for frying

3 medium-sized tomatoes

1 tsp. pounded garlic

30 lumpia wrappers

Salt and pepper to taste



Cooking Procedure:

1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.

2. Cut the onions and tomatoes into small pieces.

3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.

4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.

5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.

6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here. 



Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.

Pinangat na Isda (Hito or Catfish)

Ingredients and cooking procedure after the jump.





Ingredients:

1 kilo of fresh fish (e.g. hito or dalag)

2 tbsps. of salt

6 tomatoes, quartered

1 medium-size onion, quartered

1/2 kilo tamarind, boiled then mashed to get pulp  



Cooking Procedure: 

- Gut the fish. Rub with salt, rinse then allow to dry. 

- Slice each fish into tow pieces; set aside. 

- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked. 

- Add the tamarind sour mash. Cook for 2 more minutes before serving.  



Note: By the way, Hito is a catfish.

Pesang Dalag (Mud fish)

Another famous Filipino dish that you will surely love. So let us start cooking.



Ingredients and cooking procedure after the jump.

 



Ingredients:

1 thumb-size ginger, sliced 

3 onions, quartered 

1 tsp. whole peppercorns 

8 cups water 

1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained 

1 small Upo sliced 

2 Pcs. Pechay  



Cooking Procedure: 

- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay. 

- Add the dalag. Allow to boil first before adding the upo and pechay. 

- Allow to simmer for 5 more minutes before serving