Fish Recipes: Ginataang Dilis (Anchovies in Coconut Milk)

                           Ginataang Dilis (Anchovies in Coconut Milk)

Ingredients:

• 1/2 kilo fresh small anchovies (dilis)
• 1 1/2 cups grated young coconut
• 1 medium sized onion, minced
• 1 tsp. MSG or vetsin
• 3 cloves minced garlic
• 1 tbsp. ginger, minced
• 3 to 4 green native pepper
• 2 tbsp. salt
• 5 to 6 large wilted taro root leaves or gabi leaves
• 1 cup thick coconut milk (1st extract)
• 1 cup thin coconut milk (2nd extract)

Cooking Procedures:

•  Cut off dilis head. Wash and drain. combine dilis, grated young coconut, onion, garlic, ginger and green pepper (mince pepper if you want it a hot and spicy dish ).
•  Season with salt and vetsin ( MSG ).
•  Wrap 2-3 tablespoons mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
•  Arrange wrapped mixture in a pan, pour in thin coconut milk.
•  Cover and let boil for a while then lower heat and simmer until cream is reduced into half.
•  Add the thick coconut milk. Simmer again until thickens and oil comes out.
•  Then, it is ready to serve.

Fish Recipes: Daing na Labahita Con Salsa

                                 Daing na Labahita Con Salsa

Ingredients:
1 medium daing na labahita (sun dried surgeon fish), cut into large squares
3 Tbsp. DEL MONTE Vinegar
8 cloves garlic, crushed
1 medium onion, sliced
3 small potatoes, cut into 4
1/4 cup cooked/frozen green peas
1 can (227 g) DEL MONTE Tomato Sauce
2 laurel leaves
4 stalks green onions, cut into 1” pieces

Cooking Procedures:
* Soak daing in 3 cups water with 1 Tbsp. DEL MONTE Vinegar for 15-20 minutes.
* Change vinegar solution 3 times. Drain. Boil daing in 3 cups water for 10-15 minutes. Drain.
* Saute garlic, onion, potatoes and green peas. Add DEL MONTE Tomato Sauce, daing, laurel leaves and 1 cup water.
* Season with salt, sugar and pepper according to taste. Add green onions just before serving.
* Makes 7 servings.

Fish Recipes: Ginataang Pinangat sa Kamias (Scad Fish in Ginger Lily)

                           Ginataang Pinangat sa Kamias (Scad Fish in Ginger Lily)

Ingredients:
1/2 kilo fresh small galunggong
5 to 6 tomatoes, quartered
1 large onion, chopped
6 to 7 large kamias
1 tbsp. salt
1 tbsp. patis
1 tbsp vetsin or MSG
2tbsp. cooking oil
3/4 cup water
1 and 1/2 cup coconut cream, thick

Cooking Procedures:
* Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes.
* Pour in water and cooking oil, add patis, salt and vetsin.
* Arrange galunggong on top of mixtures. Cover and cook for 15 – 20 minutes over low heat.
* Add coconut cream. Stir gently so the cream would not curdle. Cook for another 5 minutes.