Fried Fillet of Cream Dory

Copyright 2014 LtDan'sKitchen blogs

I purchased a pack of frozen cream dory a few weeks ago and I was trying to figure out what was the best way to cook them. I tried baking them before but it came out a bit soggy so that was out of the question. I didn't want it to be cooked in a stew but I did know that I wanted something fried. Thus, I decided to make fried fish with a crunchy crust that will be perfect for eating as a main dish or as a snack in the form of a fried patty in a sandwich. 

One of my favorite restaurant items is Fish and Chips and although I'm not craving the chips part, I am craving the fish part. Thus, I decided to use my recipe for fried chicken but changed the herbs for the breading mix to perfectly match this delicate and flaky fish. I also made a parsley bagna cauda to complement the dish and it was just what was needed to elevate this dish from being simply fried to mouth watering.   

Fried Fillet of Cream Dory

1 lb frozen cream dory, thawed
1 cup panko
1 cup flour
1 tsp Herbes de Provence
1/2 tsp tarragon
1/8 tsp Cayenne pepper
1/4 tsp paprika
salt and pepper
oil for frying
2 eggs

1. in a small bowl, beat the eggs with 2 tbsp water. Set aside. 

2. In a small shallow bowl, combine the panko, Herbes de Provence, paprika, 
    tarragon, and Cayenne. Season with salt and pepper. 

3. In another shallow bowl, sift the flour to remove the lumps. 

4. Cut the fillet into 3-inch portions. Season with salt and pepper and dredge 
    with the flour. Tap off excess flour.

5. Dip into the egg wash and carefully dredge into the panko mixture. 

6. Fry in a pre-warmed oil until golden brown. Do the same for the rest of 
    the cream dory fillet. 

7. Serve warm with the bagna cauda. 

Bagna Cauda

3 tbsp unsalted butter
2 tbsp olive oil
1 tsp fish sauce
3 garlic cloves
2 tbsp lemon juice
2 tbsp parsley
lemon zests
salt and pepper

1. Melt the butter over low heat. Once melted, allow to cool for about 3 
    minutes. 

2. Combine the melted butter with the rest of the ingredients except for 
    salt and pepper into a blender. Blitz until a creamy texture is obtained. 

3. Check for seasoning and adjust accordingly with salt and pepper. Keep 
    warm.    

Fish Eyes Soup

Copyright 2014 LtDan'sKitchen blogs

The inspiration for this rather macabre dish is a very famous restaurant dish in Davao. Marina Tuna offers a variety of dishes using tuna and one of them is the Tuna Eyes Soup. If fish eyes are not to your palate, just look away and savor the broth that comes from this soup. It is simply divine. You will not want anything to slurp on during the cold winter months or when you are feeling a bit run down from too much work. This soup is just amazing. 

Anyway, looking at the picture of the actual dish, I had to try and imagine what it tasted like when I feasted on it a few months ago during my trip to Davao. Marina Tuna was the first restaurant we went to after we checked in at the hotel and it was a good sign of what lay ahead of our 4 day trip. Granted you may not want to prepare this dish but if you are brave enough, I will write down the basics for you. 

Fish Eyes Soup

2 lbs head of large marine fish, cleaned and cut into small pieces
3 garlic cloves, minced
1 large white onion, diced
4 tomatoes, quartered
5 stalks of green onions, sliced
2 Japanese eggplant, cut in 2-inch lengths and halved
3 small radishes, peeled and sliced into thin medallions
1 stalk lemon grass
1 tamarind bullion
4 pieces batwan (optional)
1 cup green beans, sliced into 1-inch lengths
8 cups water
salt and pepper
2 tbsp fish sauce
1 cup water spinach tops (kangkong)

1. In a large pot, add the garlic, white onion, lemon grass, tamarind bullion,
    batwan if using and water. Season with a tablespoon of salt and some 
    pepper. Bring to a boil over medium high heat.

3. Once boiling, add the tomatoes, eggplant and radishes. Lower the heat to 
    medium low and cover. Simmer for about 5 minutes. 

4. Add the fish. Season with the fish sauce and simmer covered for 20 
    minutes or until the eggplant is tender but not mushy. 

5. Add the green beans and cook until it turns bright green. Check for flavor 
    and adjust accordingly. 

6. Prior to serving, add the water spinach and cook until just wilted. Garnish 
    with the green onions ans serve while hot. 
      

Moqueca

Copyright 2014 LtDan'sKitchen blogs

Moqueca is a saltwater fish stew native to Brazil. Depending on the location, it can be cooked in coconut cream with tomatoes and some key ingredients like cilantro and palm oil. Traditionally cooked in a terra cotta pot, shrimps can be added in combination with boneless fillet of fish when preparing this hearty stew. 

I do have access to a terra cotta pot in my hometown but I made use of modern metallic pans to cook this dish. We used to cook on them but it has been such a long time since I've used one and I'm not sure how great a brand new pot will hold when you use it to cook a stew dish. In terms of the kind of fish you can use, it rather depends on what is available in your market that day. For me, the main star which is the fish can be any fillet of white fish that has some sturdiness to it. Cream dory or maybe even tilapia will be perfect for this type of preparation. Both are freshwater fish but the texture is perfect for this type of preparation and they are readily available in the grocery stores. Tuna or salmon would have been perfect for this stew. There are numerous authentic recipes of the dish but I used and modified the recipe from this blog.

Moqueca - Adapted*

2 lbs cream dory fillets, cit into 2 inch lengths
3 garlic cloves, minced
1 small white onion, diced
1/4 cup calmondin juice, or lime 
5 stalks green onions, chopped finely
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 cup cilantro, chopped coarsely
4 large tomatoes, diced
1 tsp smoked paprika
1/4 tsp red chili flakes
3 cup fresh coconut cream
3 tbsp coconut oil
salt and pepper

1. Mariante the fish fillet in the calmondin juice and season with salt and 
    pepper. Set aside. 

2.  In a large pot, heat the coconut oil over medium high heat. Saute the 
     garlic, white onions, red bell pepper, yellow bell pepper, and tomatoes 
     until softened. Season with salt and pepper. 

3. Add the chili flakes and cook for another minute. Mix in the paprika and 
    continue to saute for another minute. 

4. Arrange the fish in one layer over the softened saute mix and pour in the
    marinade. Ladle the coconut cream and continue to cook until it start to 
    boil. Lower the heat to low and simmer covered for about 10 minutes. 

5. Add the green onions and about half of the cilantro and continue to 
    simmer for another 5 minutes. Check for seasoning and adjust to taste. 

6.  To serve, garnish with the rest of the cilantro or more green onions and 
     pair with steamed white rice. 

*Moqueca: Simply Recipes

Corkscrew Pasta with Shrimps in Creamy Pesto Sauce

Copyright 2014 LtDan'sKitchen blogs

Shrimps plus pesto equals magic! Really! This is what I have been dreaming of for the last few weeks. I was saving a good batch of shrimps for a friend who loves them but I needed to practice on a recipe that he specifically asked for so that I can do it perfectly this time. However, with the bad weather, good shrimps are hard to find. It was probably my luck when my brother who came for a visit brought with him a bag of fresh shrimps. At that time, I knew it was time to make pesto. It wasn't the recipe I was planning to make but I had a big bunch of organic basil leaves in my fridge so it had to be a pesto dish.

The recipe is a combination of Emeril's take on a pasta dish with shrimps and a creamy pesto sauce. I had to change the recipe a bit as I wanted a much lighter dressing on my pasta. Overall, the longest preparation time is when you cook the pasta. The rest of the dish was quite easy to put together with tremendous results.

Corkscrew Pasta with Shrimps in Creamy Pesto Sauce - Adapted*

Seasoning Mix:
1 tsp salt
1/4 tsp black pepper
1/8 tsp Cayenne pepper
1/4 tsp Spanish paprika
1/8 tsp dried oregano
1/8 tsp dried thyme

2 lbs fresh shrimps, peeled and deveined
1 lb corkscrew pasta
1/2 cup pesto
1 cup heavy cream
1/3 cup Parmesan cheese
1/4 unsalted butter
1/4 cup olive oil
4 garlic cloves, minced
1 small onion, diced
2 tbsp chopped parsley

1. Cook the pasta as per packet instructions. Cook until al dente. Set aside. 
    Save some of the pasta water.

2. Season the shrimps with the seasoning mix and allow to sit for 5 minutes. 

3. In a large pan, melt the butter in the olive oil over medium high heat. Add
    the shrimps and cook until it turns salmon pink. Remove from the pan and 
    set aside. 

4. Saute the onion and season with salt and pepper. Cook until softened. Add
    the garlic and continue to saute until the garlic turns golden brown. 

5. Add the cream and the pesto. Stir quickly and cook until it simmers. Add
    the cooked pasta and stir until the sauce has coated the pasta. Mix in the
    cooked shrimps. If the pasta is a bit dry, loosen with the pasta water. 

6. Turn off the heat and sprinkle in the cheese and the parsley. Serve 
    immediately.

 *Lagasse, E.; Shrimp with Linguini in a Creamy Pesto Sauce.

Tuna Salad

Copyright 2014 LtDan'sKitchen blogs

A favorite of mine since college, this is one of my favorite sandwich filling since Dunkin Donuts introduced the Tuna Sandwich melt back in the 90s. They still do serve this sandwich but I must say, I now prefer my version over the DD version. Now, one thing I love about my country is that we have this brand of canned tuna which is Century Tuna. They have both the solid and chunk tuna in oil so what you end up getting is a really creamy tuna that has been soaked in olive oil. Once you drain the liquid off the can, you are left with a wonderful tasting tuna that is perfect for this type of preparation. 

Tuna Salad

3 -184 g cans Century Tuna solid in vegetable oil
2 medium carrots, grated on medium grate
1 onion, diced finely
1 cup mayonnaise
1/4 cup pickle relish
1/4 cup celery, diced finely
salt and pepper

1. To prepare the salad, drain the canned tuna and combine with the onions,
    pickle relish, carrots and celery. 

2. Add enough mayonnaise until the salad comes together. Season with salt 
    and pepper. You may not need the whole cup.

3. Store in the fridge covered for at least 2 hours before serving. I like it 
    best as a sandwich filling but it also goes well with celery sticks and 
    Romaine lettuce leaves.
  

Pan-seared Tuna

Copyright 2014 LtDan'sKitchen blogs

What I'm presenting is a real treat. I'm one of those people who love sashimi which is basically raw fish dipped in soy sauce with a bit of wasabi. Nothing is more simple and yet nourishing than this exquisite Japanese dish.The inspiration to prepare this dish came to me when I went to the market one morning and they laid out freshly cut tuna. My mind suddenly thought of sashimi and tuna rolls but try as I might, there is a shortage of Japanese rice at the moment in my hometown. So with a heavy heart, I had no choice but to freeze the most wonderful and freshly cut slabs of tuna meat until I can get hold of the things I will need to prepare an authentic Japanese meal.

Two weeks have passed and there is still no Japanese rice to be bought in the market and grocery stores so I have decided to cook the tuna a bit differently. I'm glad I sliced the tuna slab into large portions that I can actually prepare it pan-seared with the middle part still gloriously reddish pink. The question is, how do I season it? Well, after some research, I came up with the prefect marinade and coating to prepare my lovely tuna. 

Pan-seared Tuna

6-8 oz sushi grade tuna steaks (at least 1-inch thick)
3 tbsp dark sesame oil
3 tbsp soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, grated
dash or two of black pepper
juice of 1/2 lemon
3 stalks spring onions, chopped finely
1/3 cup sesame seeds
2 tbsp olive oil

1. To marinade the steaks, combine in a shallow bowl the sesame oil, soy
    sauce, ginger, garlic, spring onions, lemon juice and season with the 
    black pepper. 

2. Arrange the tune steaks so that they are laid flat in the bowl and marinate
    for about 30 minutes turning them halfway. 

3. When ready to sear, heat the olive oil in a non-stick pan over medium 
    heat. Dredge the tuna steaks with the sesame seeds on the top and the 
    bottom. 

4. Sear the tuna steaks for about 1 1/2 minute on each side. Remove from 
    the pan and let cool for a minute. Slice into the desired thickness and 
    serve with a side of soy sauce and wasabi.  

Baked Flounder

Copyright 2013 LtDan'sKitchen blogs

I was going through the fish aisle in the grocery store when I spotted this rather flat looking fish which after asking the fishmonger was what I thought it was, a flounder. I  asked my Dad if he wanted to try it and he said , "No!" My Dad has a thing for the bigger species of fish, he prefers them small. 

The following day however, I spotted the same fish in the other grocery store that I frequent and right there and then, I bought two of them to cook for the November 1st celebration instead of the usual pork or meat dishes that we serve. The question now is, how to cook it. Flounder are sold fileted in the grocery stores back in the US. I have the real deal so I need to find a good way to cook it other than to fry it which was a suggestion by the fishmonger. 

After browsing through the internet, I found a simple recipe that lends an Italian flair to the dish. Baked in nothing more than olive oil, tomatoes and a few herbs and spices, I knew I found my recipe. 

Baked Flounder - Adapted*

2 lbs flounder, gutted and descaled
1 lb cherry tomatoes, halved
8 garlic cloves, crushed
2 tbsp basil leaves, julienned
juice of one lemon
1/4 tsp Herbes de Provence
salt and pepper
olive oil

1. Preheat the oven to 375°F. In a bowl, combine the tomatoes, garlic, basil
    leaves, Herbes de Provence and lemon juice. Season with salt and pepper. 
    Drizzle in about 2 tbsp of olive oil and transfer to a lined baking sheet.

2.  Bake the tomatoes in the oven for about 5 minutes. Meanwhile, season 
     the fish with salt and pepper on both sides.

3. Lay the fish on top of the pre-baked tomatoes and drizzle with more olive 
    oil. Return into the oven and bake for another 25 to 30 minutes.  Check if 
    the fish is cooked through. Otherwise, bake for another 5 to 10 minutes.

4. To serve, transfer the fish into a large serving platter and spoon the 
    tomatoes and the sauce on top. Garnish with a drizzling of more olive oil 
    and more julienned basil leaves. 

*Bon Appetit: Baked Flounder with Tomatoes and Basil.
 

Fishcakes

Copyright 2013 LtDan'sKitchen blogs

I had to cook something for the white fish I bought which was sold to me as a Jack O Trevally but as it turned out, was actually a Red Snapper. It came in cheap for just about $6 for 4 pounds of fish so I bought it. I made a sour soup with a third of the fish but I always get this not so pleasant fishy smell whenever I cook a snapper and I never really understood how they are so well loved by a lot of people I know. I tried frying the second third and it was a disaster even my dog would not eat it. My fault in part for not heating the oil to the proper temperature. But for my dog not to eat my cooking, that stung a bit. Thus, I had the last third to contend with and I eventually decided to try the fishcake recipe from my new Danish book. At this point, my expectation level is fairly low so I was pleasantly surprised to find out that the dish was actually quite good in its simplicity. I added some Herbes de Provence hoping to mask the fishy smell but there was no hint of it actually which was a welcome surprise indeed. 

Fishcakes - Adapted*

1 lb meat of white fish, deboned and diced
4 tbsp flour
2 eggs, beaten
1 tsp salt
dash of black pepper
1/2 tsp Herbes de Provence
1/4 cup milk
oil for frying

1. Heat the oil in a frying pan over medium heat. 

2. Combine the rest of the ingredients and mix well. Take two tablespoons of
    the patty and fry in the pan. 

3. Fry for about 2-3 minutes until golden brown and flip. Cook for another 2 
    minutes. Drain on paper towels and serve with your favorite condiment. 

*Forlag, N.N.; Busck, A., Dining with the Danes, Denmark:2011.
  

Black Risotto with Squid

Copyright 2013 LtDan'sKitchen blogs

I wanted to make this dish the minute I saw it on Nigella Lawson's show the other day. I was actually surprised to realize that I have the Cooking Channel on my local television cable network together with the Lifestyle Network. It was like Christmas in May. Anyway, this was something she cooked in her show along with a crunchy chocolate bar but I'm not going for a dessert recipe at the moment so I'm sticking with the Black Risotto. I simplified my own version since I did not want to use fish stock but I also forgot to pick up a vegetable broth for the dish. I basically used a variety of dried herbs which I think might work and it came out quite good. Overall, it is a bit of work (as always) for a simple dish while the flavor is just okay. I think this is not a dish for everyone although I did splurge on one thing: Black truffle oil. I used the truffle oil to saute my rice (gasp!) and the squid topping as well. I could just feel a number of unknown people cringing at what I did. Sorry, but I had one bottle lying around that needed to be used up so there. Anyway, I liked the dish enough but I think I prefer cooking my squid by itself swimming in its own ink and eating it with steamed rice on the side.  

Black Risotto with Squid

Broth:
8 cups water
2 bay leaves
1 tsp thyme
1/2 tsp Herbes de Provence
salt and pepper
Heads of 2 lbs of squid with the inc sac, beak removed

To prepare the broth, add the dried herbs to the water and bring to a boil. Season with salt and pepper. Once boiling, add the squid head with the inc sac and lower the heat to a simmer.

Risotto:
2 cups short-grained rice
1 onion, diced
4 tbsp truffle oil
2 tbsp parsley, chopped

Squid topping:
2 lbs squid mantle, pens removed and cut into rings
1/2 tsp red chili flakes
2 tbsp garlic cloves, minced
2 tbsp truffle oil
salt and pepper

1. In a deep pan, heat the truffle oil over medium high heat and add the 
    onions. Saute until softened. Add the rice and cook until the rice is coated 
    with the oil.

2. Slowly add the broth a cup at a time waiting for the broth to be fully 
    absorbed before adding more broth. Continue to cook until the rice is 
    al dente. 

3. When the rice is almost ready, cook the squid topping. Heat the truffle oil 
    in a small pan over medium high heat. Add the garlic and red chili flakes 
    and cook for about a minute. Add the squid and cook quickly until the 
    squid has turned opaque. Season with salt and pepper and remove from 
    heat. Set aside. 

4. When the rice is ready, spoon a good amount into a plate and top with the
    sauteed squid rings. Garnish with the chopped parsley and a good drizzle 
    of extra virgin olive oil.  

Grilled Calamari

Copyright 2013 LtDan'sKitchen blogs

Calamari or squid is an enigma of sorts for some people. A friend of mine has never tasted squid ever which to me is quite unusual and so I tried easing her into the succulent world of the squid. Fresh calamari breaded and fried and served in a brown bag in an upscale restaurant in Bozeman Montana was the venue for this new experience and her only comment was that it was rather rubbery. However, I had to finish the whole bag for her so I didn't really mind that much. It was expensive to order a calamari dish in Bozeman which is situated high up in the mountains of the the Bridger mountain range and considering we were in a steak house, I was happy to oblige. 

Copyright 2013 LtDan'sKitchen blogs

When I went home last year, I posted a couple of recipes including squid cooked in its own ink and a grilled stuffed squid as well. However, I was not happy with the quality of the pictures that I took even though the recipes were okay. I then took the chance to remake them and repost the recipes all over again since summer is almost here and squid is quite plentiful in the market. Today was no exception and priced at around 2$ per pound, they are wonderfully plump and juicy once grilled. The smaller ones are better cooked in an adobo dish but for the bigger ones, grilling or deep frying is definitely the way to go. 

Grilled Calamari

2 lbs fresh squid
2 tomatoes, diced
1 large onion, diced
salt and pepper

1. Clean the squid by removing the gladius along its spine. Remove the beak 
    by pinching the head of the squid in between the eyes until the beak pops 
    out. 

2.  Season the onions and tomatoes with salt and pepper and stuff the cavity 
     of the squid. Secure with toothpicks to ensure the head does not fall off. 

3. Season with more salt and pepper and grill over hot charcoals until the 
    squid is no longer opaque and inky liquid starts to ooze out from the 
    cavity. 

4. Serve immediately. 
 

Seafood Spaghetti alla Puttanesca

Copyright 2013 LtDan'sKitchen blogs

This version is a modification of the more basic recipe of Puttanesca. Most of the recipes I've seen use spaghetti or bucatini but Sophia Loren actually prefers penne. I think I'll stick to spaghetti for now since I'm serving a crowd of 15. I also think there's enough suggestive innuendos stemming from the name of this dish and adding penne to the mix might just be a bit too much to handle. Whew, it's getting hot in here! Anyway, the bottom line is, it is easy to make and well, delicious. The addition of anchovies is apparently a regional choice but I'm leaving it out for reasons of availability and the fact that some of the guests I know who are attending are not too fond of anchovies. Also, anchovies and my gout are definitely not best friends.

Seafood Spaghetti alla Puttanesca

2 lbs spaghetti
2-3 lbs clams/mussels
1 cup white wine
1 30-oz tomatoes, canned
1 lb tomatoes, diced
1 cup black olives, sliced
2 tbsp capers, drained
4-5 garlic cloves, minced
4 tbsp olive oil
6 tbsp unsalted butter
1/4 cup parsley, chopped
Parmigian Reggiano, grated

1. Heat the olive oil in a large pan over medium low heat with the butter. 
    Once the butter has melted, add the garlic and saute until softened. 

2. Add the diced fresh tomatoes and season with salt and pepper. Cook until 
    softened. Add the canned diced tomatoes and stir. Bring to a boil and 
    lower heat. Cover and simmer for 15 minutes. Add the black olives and 
    the capers and keep at a simmer.

3. In a large pot, steam the clams over medium high heat in the white wine.
    Once the shells open, remove from the fire. 

4. In another large pot, cook the spaghetti as per packet instructions. Once 
    the spaghetti is almost al dente, transfer into the tomato sauce that is 
    simmering and finish cooking the pasta using the clam/mussel sauce as 
    the cooking liquid until the pasta is al dente.

5. Add the clams and mussels and toss. Turn off the heat and add the cheese.
    Toss one last time and sprinkle with the chopped parsley. Drizzle with 
    more olive oil if desired.        

Spaghetti con Vongole

Copyright 2013 LtDan'sKitchen blogs

This dish means spaghetti with clams and is adapted from Sophia Loren's recipe. Actually, I was researching her Puttanesca recipe but came across this one on the page next to the recipe I wanted. What made this recipe interesting was the fact that it resembled the Puttanesca I saw posted on the internet with a few key differences. I thought it would be best to try this dish as written in the book and experiment with the Puttanesca dish some other time, both the more authentic and the modified versions. 

The recipe calls for clams but stopping by the wet market tonight, we found mussels as well so I grabbed a few of those in addition to the clams. The dish also goes well with shrimps so that was added to the mix as well and even scallops were thrown in. My friends were making jokes that the dish is a bit pale and needs a dash of ketchup or two (Que' horror!) to bring it to life but once they've tasted the dish, they went in for second and third helpings. It was very good indeed. Certainly a good meal to share with lovely friends or family.

Spaghetti con Vongole - Adapted*

1 lb spaghetti
2 lbs clams/mussels/shelled shrimps
3-4 garlic cloves, minced
1/3 cup olive oil plus more if needed
1 lb tomatoes, diced roughly
salt and pepper
4 tbsp parsley
1 cup white wine (or water)
Parmigiano, grated

1. In a large pot over medium heat, steam the clams and mussels with the 
    white wine. Cover the pot and cook until the shells have opened. Take 
    off from the heat and set aside.

2. In a large pan, heat 3 tbsp olive oil over medium high heat and saute the 
    garlic. Cook until softened. Add the tomatoes and season with salt and 
    pepper. Saute until softened. Add about a cup of the clam/mussel liquid 
    and lower heat to simmer. Cover and simmer for about 10 minutes.  

3. While the tomatoes are simmering, cook the spaghetti as per packet 
    instructions. Boil until the spaghetti is close to being al dente. 

4. In the pan with the sauce, add the shrimps and mix. Transfer the almost 
    cooked spaghetti into the sauce and finish cooking the pasta in the pan. 
    Add more clam/mussel liquid and keep tossing until the spaghetti is al 
   dente. 

5. To finish the dish, add the clams and mussels and toss into the spaghetti. 
    Turn off the heat and add a handful of grated cheese and half the parsley.
    Toss with the rest of the olive oil and serve in a large bowl with a 
    garnishing of the remaining parsley. 

*Loren, S., Sophia Loren's Recipes and Memories, GT Publishing, New York: 1998  

Sinigang na Bangus (Milkfish in Sour Broth)

Copyright 2012 LtDan'sKitchen blogs

This is my second feature of this dish. Sinigang is really just a sour soup with either pork, shrimp or in this case, milkfish. Milkfish is our national fish unless of course it has been changed while I was gone for the last 15 years. In the US, you can buy them frozen in Asian stores although they tend to be a bit expensive and once you find them, eating them might be a bit problematic. The up side you see is that the flavor of milkfish is really wonderful and is a bit sweet. Another prized component is its blackened belly. It cooks to a wonderful buttery texture and it is just divine. However, it is very bony and you need to be able to pick your way through it to eat the flesh without having to worry about any dislodged bones on your throat. One other thing to worry about is its bile sac. You need to make sure that you remove it whole or else, it will flavor the fish with a bitter taste that cannot be removed with washing.

Copyright 2012 LtDan'sKitchen

They sell deboned milkfish but they are not fit to be used in this kind of preparation. They are better off marinated in soy sauce and garlic and fried until golden and crisp. However, some restaurants use the deboned version for this dish which to me seems a bit strange. It does make it easier to the consumer come eating time but the purist in me is just not buying into this new trend. As such, I'm still featuring this dish since I made it for my Dad for his big day last Sunday since after all, it was Father's Day. For those who would like to try this dish, a good substitute for milkfish will be swordfish steaks or halibut. Water lettuce can also be substituted with baby bok choy which are now readily available in most grocery stores in the US.

Sinigang na Bangus

2 lb milkfish, scaled, gutted and sliced
1 onion, sliced
2-3 Japanese eggplant, trimmed and sliced
1 cup string or green beans, cut into 2-inch lengths
2-3 cups water lettuce tips
1-2 Roma tomatoes, sliced in quarters
1 1/2 tamarind bullion
5 cups water
2 tbsp fish sauce, optional
salt and pepper
2 tbsp vegetable oil

1. Heat the oil in a deep pot over medium heat. Add the onions and cook 
    until softened. Season with salt and pepper. 

2. Add the water and the tamarind bullion and bring to a boil. Lower the heat
    to a simmer and add the eggplant. Cook for about 5-10 minutes or until
    the eggplant is halfway cooked. 

3. Add the fish and tomatoes and season with the fish sauce if using.
    Cook the fish for 3-5 minutes before adding the beans. Continue to
    simmer until the beans have turned bright green and the fish is cooked.

4. Add the water lettuce tips and cook until just wilted. Check for flavor and 
    add more salt if needed. Serve while hot with steamed rice. 
 

Pinakbet

Copyright 2012 Ltdan'sKitchen blogs

Pinakbet is a popular dish from the Northern region of the country. I learned to love this dish when I studied in Manila while hanging out with my friends one of whom hailed from Pangasinan where the dish hailed from. The funny thing about this dish is that it includes a couple of ingredients that I hated to eat growing up, namely the bitter gourd and okra. However, putting them all together in this one dish with other vegetables that I love really makes sense. It is definitely one of the wonders of culinary science as to why this dish is definitely very popular now all over the country.

Bitter Gourds

Copyright 2012 LtDan'sKitchen blogs

This dish also uses squash and acorn squash is a prefect substitute to use for this dish. Bitter gourd is also a must but it is really an acquired taste. The vegetable packs a good amount of iron so it is very good if you have anemia but it does involve a bit of preparation. Once cut in half, the vegetable is cored and cut into the desired size. However, to remove some of the bitterness, you sprinkle it with salt and let it sit for about 30 minutes to release some of its juices. A quick wash with water and you are good to go. You can cook it as is but you must really be ready for the bitter taste that goes with it. 

I make this dish without any meat most of the time and is thus a wonderful vegetarian dish. However, it is a must for some where fish or shrimp paste be added as the final touch to the dish. You can actually do away with this step if you are like my Dad who is allergic to shrimp or fish paste. I myself have adapted to tolerating both in this dish but I'm still partial to shrimp paste. Either way you like it, I hope you give this dish a try. Incidentally, this dish is also referred to as our local version of ratatouille.

Pinakbet

3 cup squash (peeled, cored and cubed)
2-3 bitter gourds, cored and cut into 1-inch slices
2 cups okra, trimmed and cut in half
3 cups eggplant, trimmed and cubed
3 cups string beans or green beans, trimmed and cut into 2-inch lengths
1 onion, diced
3 garlic cloves, minced
2 tbsp fish sauce, optional
3 tbsp vegetable oil
1/4 cup shrimp or fish paste, optional
salt and pepper
4 cups chicken broth

1. Heat the oil in a large pan over medium heat. Add the garlic and onions
    and saute until softened. Season with salt and pepper.

2. Add the eggplant, squash and bitter gourd. Mix well and season with the
    fish sauce if using. Otherwise, season with salt. Add the broth and bring
    to a boil. Lower the heat and simmer for about 5 minutes or until the
    squash is almost fully cooked.

3. Add the beans and the okra and simmer until the okra has softened and
    the beans are cooked to a crisp green. 

4. Check for flavor and adjust with the shrimp or fish paste if using.
    Otherwise, use salt. Serve immediately with steamed white rice.