Steamed Fish with Mayonnaise

Steamed Fish with Mayonnaise is a colorful fish dish that looks really lively. Have you tried or seen this dish before? To e, it resembles a festive celebration, although the fish is quite simple. I used a large grouper for this recipe, but you can also use other fish varieties. This recipe makes use of red snapper. I started to prepare the fish by rubbing salt in the inside. It was also stuffed with scallions and ginger to reduce the fishy flavor and aroma. Now that your fish is cleaned and prepared, the next step is steaming it until fully cooked. If you will watch the video below, you’ll notice that I made-use of an improvised steamer. I did this because there is no steamer in my kitchen that is large and wide enough to fit the fish. Steam between 35 to 45 minutes depending on the size of the fish. Make the mayo dressing and spread it over the fish. Decorate the fish using the topping ingredients. This is where you get artistic. I am sure that I can do better on this part. I enjoy eating this with saltine crackers. I don’t think that this pairs well with rice. However, you can always improvise by preparing a “toyomansi” (soy sauce and calamansi) dipping sauce so that it can be enjoyed better with rice.

Ingredients

*1 piece fish about 3 to 5 lbs
*¾ cup scallions sliced
*2 thumbs ginger julienne
*1 ½ teaspoons salt

Mayo dressing:

*1 ½ cups Lady's Choice Mayonnaise
*¼ teaspoon salt
*¼ teaspoon onion powder
*¼ teaspoon garlic powder
*½ teaspoon sugar

Toppings:

*1 piece red bell pepper minced
*3 pieces hard-boiled eggs
*1 piece carrot minced
*½ cup sweet relish

Instructions

Clean the fish by removing the innards, gills, and scales (if necessary). Rub salt on the inner and outer parts of the fish. Stuff fish with scallion and ginger. Pour-in about 1 to 1 1/2 quart water in a wide steamer. Let boil. Put the fish in and steam for 35 to 45 minutes depending on the size of the fish. The large the fish, the longer the steaming time. Remove the fish from the steamer and then arrange on a serving plate. Let the excess water drip. Meanwhile, combine Lady's Choice Mayonnaise with the other mayo dressing ingredients. Mix well. When the fish reaches room temperature, spread the mayonnaise mixture over the fish. Separate the egg white from the yolk. Mince the eggs. Arrange the topping ingredients over the mayo mixture. Refrigerate the fish for 3 hours.

Ginataang Manok with Papaya

Ginataang Manok with Papaya is a delicious way of cooking chicken. This is one of my favorite Filipino chicken dishes for several reasons. The cooking process is simple, and the result is great. I like how tasty and spicy the chicken became, and I love its rich and creamy sauce. This dish is ideal to make during lunch or dinner, especially when it is chilly outside. It is a comfort food that can help make you feel a bit warm. As for the chicken, bone-in is ideal. It is more flavorful, and it is usually less expensive compared to boneless. However, using boneless chicken has its advantages too. It is up to you to decide which is best for your consumption. Now, let’s talk about the steps on how to prepare this dish. The first thing to do is have all the ingredients at hand. Prepare the ingredients listed in the recipe below. I pan-fry the chicken first in order to keep the skin from shrinking too much when stewing (or cooking with coconut milk). You do not need to do this if you are using skinless chicken. Simply fry each side for one and a half minutes. Set the chicken aside afterwards. Using the remaining oil, saute onion, garlic, and ginger. Add the pan-fried chicken. Pour coconut milk and add some chili pepper (using chili is optional). Slowly stew the chicken in coconut milk until tender. This will extract the flavors of the meat.

Ingredients

*1 lb chicken cut into serving pieces
*1 piece green papaya small, sliced into wedges
*1 cups spinach
*2 cups coconut milk
*6 pieces chili pepper
*1 piece onion chopped
*4 cloves garlic minced
*2 thumbs ginger julienne
*Patis and ground black pepper to taste
*4 tablespoons cooking oil

Instructions

Heat oil in a cooking pot. Pan-fry chicken for 1 1/2 minutes per side. Remove from the pot. Set aside. Saute onion, ginger, and garlic in the remaining oil until onion softens. Put- the pan-fried chicken into the pot. Cook for 1 minute. Pour coconut milk into the pan. Let boil. Add chili pepper. Cover the pan and adjust heat between low to medium. Cook for 30 minutes or until the chicken becomes tender. Add papaya. Stir. Cook for 5 minutes. Put the spinach into the pot. Cook for 2 minutes. Season with patis and ground black pepper. Transfer to a serving bowl. Serve.

Ginataang Langka with Malunggay and Dilis

I enjoy eating ginataang langka since I was a kid. It all started when I tried a similar dish at my parents’ hometown in Romblon. This Ginataang Langka with Malunggay and Dilis is an improvised version of the dish that I once enjoyed eating. The difference between the two version has something to do with the type of fish used and the green leafy vegetable used. The jackfruit and coconut milk remain constant. If I recall it correctly, the version of Romblon makes use of bago leaves, instead of malunggay. These leaves are locally known as “dahon ng lumbay”. Daing or salted dried fish (also called bayoy or buwad) are used, instead of dried anchovies. Overall, I think that this version is a good alternative. I won’t be able to finish half of it in one seating of it weren’t. Let’s talk about the steps on how to prepare this simple jackfruit dish. It is really quick and easy. The entire process takes less than 30 minutes. Start by preparing the jackfruit. If using fresh, soak it in water and then try to wring it a bit before cooking. Canned jackfruit also needed to be wringed until all the liquid comes out. First, saute onion and garlic in a pan. Add anchovies and jackfruit. Cook for 3 minutes. Pour coconut milk afterwards and add chili peppers. Note that this ginataan version is somewhat dry. If you want yours to have enough sauce, double the amount of coconut milk. Let the coconut milk reduce to half before adding the malunggay. Cook while stirring until the liquid completely evaporate. Season with fish sauce and ground black pepper. Enjoy this with newly cooked rice. Try this easy-to-cook Ginataang Langka with Malunggay and Dilis recipe. Happy cooking!

Ingredients
 
*20 ounces young jackfruit
*1 cup malunggay leaves
*2 cups coconut milk
*3/4 cup dried anchovies dilis
*4 pieces Thai chili pepper
*Patis and ground black pepper to taste
*3 tablespoons cooking oil

Instructions

Heat oil in a pan. Saute onion and garlic. Once the onion softens, add anchovies. Cook for 30 seconds. Add the jackfruit. Continue to saute for 3 minutes. Pour coconut milk into the pan. Stir. Cover and cook in medium heat until the sauce reduces to half. Add malunggay leaves. Cook until the coconut milk evaporates. Season with ground black pepper and patis. Serve with warm rice.