INGREDIENTS:

• Sardinas
• Sibuyas

PROCEDURE:

• Hiwain ang sibuyas
• Isalin ang sardinas
• Paghaluin ang sibuyas at sardinas sa isang lalagyan at durugin
• Ihanda ang wrapper
• Ibalot at iprito hanggang maging golden brown at hanguin.

INGREDIENTS:

• 2 pieces tilapia cleaned and scales removed
• 4 pieces bokchoy or pechay leaves
• 4 cloves garlic chopped
• 1 piece onion diced
• 2 pieces tomato diced
• 1 thumb ginger chopped
• 3 pieces long green chili
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 teaspoon salt

PROCEDURE:

1. In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
2. Stuff the tilapia with the garlic, onion, and ginger mixture.
3. Wrap the bokchoy around the tilapia. I use 2 bokchoy leaves to ensure that the entire fish is wrapped.
4. Secure the bokchoy by tying a kitchen twine around the tilapia. (this step is optional)
5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
6. Cook the fish in medium heat for 20 minutes.
7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.

INGREDIENTS:

• 1 pounds Mackerel/Tuna steak cut
• 3/4 cup soy sauce
• 2 tablespoons lemon juice – or kalamansi juice
• 1/2 teaspoon pepper
• 1 onion – cut into rings
• 3 tablespoons oil

PROCEDURE:

1. Combine soy sauce, lemon or kalamansi juice, and pepper together. Pour over the fish and marinate for at least an hour.
2. In a skillet, heat oil in medium high. Once the oil is hot enough, fry fish until golden brown. Place the cooked fish on your serving plate.
3. In the same pan, stir-fry onion rings browning the edges a bit but not too much that it will become limp. Place onion rings on top or a round of the fish steak.
4. Still, in the same pan, add the remaining marinade and let simmer for just a minute. Pour on top of the fish steak. Serve.