A School of Yellow Snapper – Commonly found in Tropical Waters Worldwide
I’m hardly an expert when it comes to Filipino fish. After all, I’ve been living in South East Asia for coming on four years, but only six months of which have been in Lapu-Lapu, Cebu, Philippines. Nevertheless, in that short time, I’ve been fortunate enough to enjoy a variety of local fish, including:
- anduhaw (mackerel – or something very similar)
- bangus (milk fish)
- danggit (rabbit fish)
- lapu-lapu (grouper)
- maya-maya, also known as bambangin or paro (snapper)
- tilapia (the chicken of the seas)
- tulingan (mackerel tuna)
Plus, myself and my partner have barbequeued a few and fried a few others, so we’re not doing too badly, or so I like to think so Although I may be slightly biased, my taste-buds tell me that when we cook at home, we do a better job than the various eateries in these parts, at preparing the fish.
The other night we barbequeued anduhaw (mackerel) outside our front door whilst the kids played around us in the street. I’m telling you, it’s the best fish I’ve tasted since I’ve been here! Simply by adding in some chopped onion, minced garlic, and coating the fish with a little coconut oil on each side. Then adding a little Tabasco (which I sneaked in because my girlfriend can’t handle the heat), some sage (ground and from a bottle), cumin (again ground and from the bottle), and a bit of freshly ground black pepper, we found that the flavouring of the fish was so much better than otherwise.
The problem now though is that every time we decide to eat fish when we’re out, we’ll be comparing with our own home-based “product”, and I doubt we’ll find anything that compares favourably.
Incidentally, this is called a “mackerel sky” ;-)
Now, onto some more Filipino fish recipes. Not necessarily cooked in a Filipino style as such. I really merely wish to highlight the way in which these fish can be prepared to very good effect. Hope you enjoy, and comments are of course welcome, thank you.
The first two recipes are tiliapia-based and both of which are cooked using a slow cooker (crock pot). Fortunately for all those residing in the Philippines, slow cookers are common-place. You can buy them online if you prefer (although unfortunately Amazon, which is the best online store for this sort of product by far, will not ship to the Philippines), but most departmental stores no doubt will stock them. Slow cooking – or rather, using a slow cooker is a great way to prepare food!
This recipe takes only 15 mins prep time, with 2 hours cooking in a slow cooker. Really looks incredible! Lemon Pepper Tilapia with Asparagus (asparagus is commonly available from supermarkets here in the Philippines – a bit costly, but then, it is in every country).
Tilapia with tomatoes, basil, and garlic. This delicious offering has been brought to us by Hope, the Busy Crock Pot Mom. The parmesan risotto is obviously optional.
But of course, there’s more to come. This is merely, how would you say… the appetizer