Fish

Fish in Philippine Cuisine: Isda

Isda at Gulay

“Isda at Gulay” (Fish & Vegetables) by Tina Carolino

Fish Caldereta

Fish Caldereta by Beth Ancaja… Kaldereta is traditionally made with goat meat. Substitutions are common, and particularly since it is the Lenten season, fish can be used to substitute for the usual meat as well.

Tamban

Pritong Tamban by Beth Ancaja.

Tamban is sort of like the Philippine fish Tawilis, except that Tamban is saltwater, while Tawilis is freshwater.

Lapu-Lapu

Lapu-Lapu fish. Photo by Angie Pastor.

Recipes and more information about lapu-lapu after the website upgrade. Please check back soon!

Tulingan

Fried Tulingan by Eva Argenos.

Tulingan (bullet fish / mackerel tuna) is a fish widely available in the province of Batangas.

Pesang Lapu-Lapu

Pesang Lapu-Lapu by Toyang Noresa.

In Tagalog, pesa refers to a type of stew with ginger, while lapu-lapu is a type of grouper fish. Pesa is usually associated with dalag (mudfish), but of course there are many variations. You can even make a pesa with chicken!

Itlog na Maalat at Tinapang Bangus

Photo by Mayette Garcia.

On the left is salted eggs on a bed of chopped tomatoes and onions. On the right is Boneless Tinapang Bangus (smoked milkfish) with calamansi and sili.

Escabeche

INGREDIENTS FOR ESCABECHE: one whole fleshy fish (lapulapu, red snapper, carp or mackerel) 1 tsp salt 1 tsp pepper some flour to dredge the fish in 1 tsp minced garlic 1 tbsp ginger root…

Sinigang na Talakitok

Sinigang na Talakitok by Mommy Shelette. Talakitok is a species of cavalla

Kilawin

Kinilaw / Kilawin by Mary Rizale.

To prepare raw fish or meat for eating without cooking is called kinilaw or kilawin.

Relyenong Bangus

Boneless Stuffed Bangus by Angie Pastor.

For orders in Manila, 09369815475.

«‹ 2 3 4 5