Fish Sarsiado

5 slices of fish fried in vegetable oil
6 med-size tomatoes, minced
1 med-size onion, sliced in rings
1 clove garlic
1/2 cup shrimp stock
vegetable oil
salt and sugar to taste


Saute in oil the garlic, onion and tomatoes. Add shrimp stock and put in fried fish. Let boil and season with salt and sugar. Simmer 5 minutes and serve.

Fish Adobo

1 fish
1 tsp salt
2 tbsp fat
2 cloves garlic, chopped
1 1/2 cups onion, sliced
2 green peppers
1/2 cup boiling water
6 tbsp. vinegar
2 bay leaves

Clean fish and cut crosswise and salt. Fry fish in hot fat until brown. Remove fish from the frying pan and saute garlic, onions, bay leaves, and pepper; then add vinegar. Cook slowly until pepper is tender, then add fish and little water. Simmer for 5 minutes. Serve hot.

RELLENONG BANGUS

Ingredients:

1 med-sized bangus or milkfish (about 800 grams)

1 tbsp. soy sauce

1 tbsp. calamansi or lemon juice

1/8 tsp. pepper pinch of salt

1/4 c. water

2 tbsp. cooking oil

2 cloves garlic, crushed

1 onion, finely chopped

1/3 tomatoes, finely chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. butter or margarine

1/3 c. peas, drained

1/4 c. raisins

1/4 c. potatoes, diced finely then fried

2 eggs, beaten

1/2 c. flour

1/2 c. cooking oil

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside.

Boil bangus flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones.

Saute garlic, onion and tomatoes in hot oil. Add fish and season. Cook for 5 minutes. Remove from fire. Put in margarine, peas, raisins, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon