Fish Cracklings (Fish Chicharon)

Fish Cracklings (Fish Chicharon) | Foodtrip......by: nors vargas: "

Ingredients:

500 gms fish skins cut into strips
1 cup flour
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup milk powder optional
oil for frying

Procedures:

In a container with cover, combine all ingredient together except fish skins, mix well.
Then Dip fish skins  in the flour mixture and cover. shake well allowing the fish skins to absorb the flour mixture.
In a deep-frying pan, heat oil and fry fish skins until crispy and golden brown
Best served with a vinegar sauce as dippings (vinegar + chilli plus salt and pepper)
Enjoy!!!!"



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Crispy Fried Salmon Skin Recipe

Crispy Fried Salmon Skin Recipe -- A Recipe for Crispy Fried Salmon Skin: "

This recipe falls under the "waste not, want not" file, but it results in a treat anyone will enjoy -- if you give this recipe a try. Basically crispy-fried salmon skin is like salmon bacon, or "salmon rinds," as opposed to pork rinds. This recipe gives them an Asian flair, but you could season them any way you'd like: The flavoring keys are the oil you use and the post-fry seasoning. This recipe makes a snack for 4-6.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Ingredients:

Skins from a salmon (any kind will do)
2 T. Kosher salt
Vegetable oil for frying
2-3 T. sesame oil (or other flavored oil)
Soy sauce"

Preparation:

With a very sharp knife, Slice the salmon skin (start with the scale-side up, but be sure the fish has been scaled!) into thin strips from top to bottom -- i.e., from belly to back, not head to tail. I like my strips to be about 1/4 inch thick.

Put the salmon skin strips into a bowl and toss with about 2 tablespoons of kosher salt. Set aside for 10-15 minutes.

Pat the salmon skin strips dry with a paper towel. It is important that the salmon not be wet.

Add enough vegetable oil in a frying pan or wok to come up about 3/4 of an inch up the sides. Add the flavored oil and turn the heat up to medium-high.

NOTE: If you want to take this dish in another direction, use olive oil and some smoked paprika for a Spanish flavor, or olive oil and lemon for Greek or Italian, or butter and thyme for French or bacon fat and cayenne powder for a Cajun feel. The possibilities are limitless.

Add the salmon skin and fry over medium-low heat. Stir them frequently so they don't stick. Take your time. It can take a full 10-15 minutes for them to crisp up -- they will look rubbery at first, but be patient.

When crispy, drain on paper towels and serve with the soy sauce. If you are not going Asian for this dish, skip the soy.

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Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup)

Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup) - Kawaling Pinoy: "

Ingredients:

1 pound salmon belly, scaled and cut into serving portions
2 cups tree cucumber (kamias)
2 medium tomatoes, chopped
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
1 bunch bok choy
1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 6-inch white radish (labanos), peeled and cut into chunks
1 banana chili
1 tablespoon fish sauce
1 tablespoon vegetable oil
4 cups water
salt to taste"

Instructions:

In a pot, heat oil over medium heat. Add onions and garlic and saute until soft and aromatic. Add tomatoes and saute until barely softened. Add fish sauce and continue to cook for about 2 minutes.
Add water and bring to a boil. Add kamias and banana chili. Add radish and cook for about 2 to 3 minutes. Add long beans and cook for another 1 to 2 minutes. When vegetables are tender yet crisp, add salmon and continue to cook for about 3 to 5 minutes or until fish changes color. Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

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Sweet N' Sour Fish

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. You’ll find in your pantry everything you need to turn your simple fried fish into this family favorite.

WHAT YOU WILL NEED:
1 pc (½ kg) Dalagang Bukid whole fish)
1½ tsp Calamansi Juice
½ tsp Iodized Fine Salt
1 tbsp All-Purpose Flour (or cornstarch)
1 pc (50 grams) Red Bell Pepper (sliced, for the sauce)
2 tbsp Green Onion Strips (optional)
4 tbsp Sugar (for the sauce)
½ tsp Iodized Fine Salt (for the sauce)
1½ tbsp All-Purpose Flour (dissolved in ½ cup water, for the sauce)
¼ cup Ketchup (or 5 tbsp Del Monte Original Style Tomato Sauce, for the sauce)
1½ tbsp Vinegar (for the sauce)
1 pouch (115 grams) Del Monte Pineapple Tidbits (drained, syrup reserved)


HERE'S HOW:

• Sprinkle fish with calamansi juice and ½ teaspoon salt, then sprinkle with 1 tablespoon flour or cornstarch. Fry until golden brown. Set aside.
• Sauce: Combine ketchup or DEL MONTE Original Style Tomato Sauce, vinegar, sugar, ½ teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add the flour dissolved in ½ cup water. Simmer with continuous stirring until thickened.
• Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.
• Pour over fish. Top with green onions.

Makes 4 servings

Lusog Notes: This dish has 7x more fiber than your usual fried fish.

STEAMED FISH WITH CHILIES AND LIME

Make delicious steamed fish with chilis and lime using this easy recipe!

WHAT YOU WILL NEED:
4 pcs salay-salay, cleaned
1 pack Knorr Sinigang sa Sampalok Original
4 cups hot water
3 pcs red chilis, chopped
4 tbsp lime juice
8 cloves garlic, peeled and crushed
5 pcs spring onions, 2-inch long strips
light soy sauce



HERE'S HOW:

1. Score the fish with a knife and place in a bowl.
2. Mix together the dissolved Knorr Sinigang Original with chilies and lime juice.
3. Add this mixture to the fish.
4. Add garlic and spring onions and cook in a steamer until fish is done.
5. Season with light soy sauce.

Tuna Cups

WHAT YOU WILL NEED:
2 cloves (10 g) garlic, crushed
1 pc (30 g) small onion, chopped
1/2 c (100.5 g) canned button mushrooms, sliced
1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g) tuna chunks in oil, drained
12 pc (360 g) pan Americano (or sliced bread), edges removed
2 tbsp (28 g) margarine, softened
1/2 c (57.5 g) quickmelt cheese, grated

HERE'S HOW:

1. Sauté GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts. 

 Rich in Thiamin- prevents Beri-beri.

Kinilaw

WHAT YOU WILL NEED:

1/2 kg fish flesh
4 tbsp DEL MONTE Red Cane Vinegar
1 tsp calamansi juice
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
20 g ginger, diced or chopped
2 pcs siling espada, sliced
1 tbsp coconut milk (gata)

HERE'S HOW:

1. Wash fish and slice into cubes. Drain. Marinate fish in 2 tbsp DEL MONTE Red Cane Vinegar and calamansi for 5 minutes then lightly squeeze. Set aside.
2. Combine remaining DEL MONTE Red Cane Vinegar, DEL MONTE Sandosenang Sarap All-in-One Seasoning and ginger in a non-metallic bowl. Mix well.
3. Add ½ tsp iodized fine salt (or ½ tbsp iodized rock salt), sili and coconut milk. Chill until ready to serve.

Makes 6 servings.

Tinolang Isda

WHAT YOU WILL NEED:

1/2 kg fish (Rumpi, Tanigue, Talakitok)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
150 g (3 pcs) native tomatoes
2 pcs siling espada
160 g (10 stalks) leeks, sliced into 2

HERE'S HOW:

1. Rub fish with 3/4 tsp iodized fine salt (or 2-1/2 tsp iodized rock salt). Set aside.
2. In a casserole, sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil. Add 6 cups water and tomatoes. Bring to a boil.
3. Add fish, sili, leeks and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 5 minutes or until fish is cooked.

Makes 6 servings.

Utan Bisaya

 

WHAT YOU WILL NEED:

1/2 kg (4 pcs) salay-salay or alumahan
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g kamote, cubed (1/4 cup)
50 g (1 small pc) gabi, cubed (1/4 cup)
50 g sayote, cubed (1/4 cup)
50 g squash, cubed (1/4 cup)
100 g (5 pcs) okra, sliced
30 g ubod, sliced into thin strips (1/4 cup)
20 g leek, sliced into 2 inch strips
100 g (2-1/2 cup) malunggay leaves

HERE'S HOW:

1. Rub ¼ tsp iodized fine salt onto fish. Heat ½ cup oil and fry fish until golden brown. Cool and flake into large pieces. Set aside.

2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 1 tbsp oil. Add 6 cups water and bring to boil. 

3. Add flaked fish, kamote, gabi, sayote and squash. Season with 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt). Cover and simmer for 5 minutes or until almost tender. Add okra and ubod. Cook for another 2-3 minutes. Add leek and malunggay just before turning off the heat.

Sinugba

WHAT YOU WILL NEED:

1/2 kg fish belly (ganta-an)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp cooking oil (for basting)

HERE'S HOW:

1. Rub fish with DEL MONTE Sandosenang Sarap All-in-One Seasoning.
2. Grill on hot coals. Baste with oil while grilling.

Makes 6 servings.

Inun-unan

WHAT YOU WILL NEED:
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
1/4 cup DEL MONTE Red Cane Vinegar
30 g ginger with peel, sliced
50 g (4 pcs) kamias, sliced
350 g (3 slices) tanigue
1 pc sili espada
1 tbsp cooking oil

HERE'S HOW:

1. Combine DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Red Cane Vinegar and 1/3 cup water. Mix well.
2. Add luya, kamias, fish and sili. Simmer for 5 minutes or until fish is almost cooked. Add oil and ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for another 5 minutes.

Makes 6 servings.

Prito o Ihaw

FISH
½ kg tilapia, cleaned and scaled
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
oil

HERE'S HOW:

1. Make a slit on both sides of fish. Spread DEL MONTE Sandosenang Sarap All-in-One Seasoning all over the fish. Let stand for 10 minutes.
2. Fry until cooked.

Makes 2-3 servings.


PORK CHOP
½ kg pork chops, sliced
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
oil

HERE'S HOW:

1. Baste pork chops with DEL MONTE Sandosenang Sarap All-in-One Seasoning. Let stand for 10 minutes.
2. Fry until cooked.

Makes 4 serving

Bangus Condensada

Panfried boneless bangus belly marinated in condensed milk

Preparation Time: 00:03
Cooking Time: 00:03
Servings: 6-8

WHAT YOU WILL NEED:

400 g boneless bangus belly
1 can 301ml condensed milk
1 1/2 tbsp chopped celery
1 sachet 8g MAGGI MAGIC SARAP
black pepper to taste
cooking oil for frying

HERE'S HOW:

1. Marinate bangus in condensed milk, celery, MAGGI MAGIC SARAP, and black pepper for at least an hour or over night. Drain.
2. Heat oil and panfry marinated bangus until golden brown. Drain and blot oil with paper towel.
3. Serve with rice and vegetables

Nutritional Content:
Calories: 198
Carbohydrates (g): 23
Protein (g): 13
Fats (g): 6

Tilapia Steak

WHAT YOU WILL NEED:
3 pc (700 g) large tilapia, filleted (reserve bones and heads)
1/2 cup all-purpose flour
1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
8 cloves garlic, crushed and fried until brown
1 stalk green onion, chopped

HERE'S HOW:

1. MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes. Drain, but reserve marinade.
2. COAT fish including bones, with flour and deep-fry each piece until golden brown. Return fish fillet to the bone to make into whole fish. Arrange on a platter. Set aside.
3. SIMMER marinade for 2 minutes. Pour over fish. Top with garlic and green onions.

Serves 6

Rich in Vitamin B2 – essential for growth and production of red blood cells.

Tuna-Pina a la Pobre

 

WHAT YOU WILL NEED:

600 g (8 slices) fresh tuna steaks

12 cloves garlic crushed

1 tsp iodized fine salt (or 1 tbsp iodized rock salt)

1/8 tsp pepper

banana leaves

150 g whole kamias

3 tbsp oil

1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple drained (reserve syrup)

1 tbsp all-purpose flour dissolved in 1 tbsp water

1-1/2 tsp soy sauce

1 tsp liquid seasoning

HERE'S HOW:

1. RUB fish with half of garlic then sprinkle with salt and pepper. Set aside.

2. LINE casserole with banana leaves to cover bottom and sides. Arrange kamias at the bottom then put the fish. Add pineapple syrup. Cover and simmer over low heat for 2 minutes (partially cooked). Remove fish, reserve drippings.

3. HEAT oil in frying pan and sauté remaining garlic until light brown. Set aside. In the same pan, grill fish until brown then DEL MONTE Fresh Cut Sliced Pineapple. Arrange on a platter.

4. COMBINE fish drippings, flour, soy sauce, liquid seasoning and dash of pepper. Simmer until thick. Add 2 tsp of fried garlic. Pour over fish and pineapple. Top with garlic.

Serves 8

Excellent source of Vitamin B12 – helps prevent anemia.

Rellenong Bangus

WHAT YOU WILL NEED:
3 pc (1kg) medium bangus
2 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, chopped
1 pc (100 g) small carrot, chopped
1/2 cup frozen/cooked green peas
1/4 cup raisins
1 can (140 g) DEL MONTE Original Style Tomato Sauce
1 pc egg, beaten

HERE'S HOW:

1. CLEAN fish. Remove the fish meat through the head (market vendor can do this for free in wet market). Marinate skin and flesh of bangus in calamansi juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Simmer fish meat in 1/4 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside.
2. SAUTÉ garlic, onion and carrot. Add fish meat and remaining ingredients except egg. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Cook while stirring for 5 minutes. Cool. Stir in egg.
3. DRAIN bangus skin. Divide sautéed mixture into three. Stuff each bangus with sautéed mixture. Sprinkle with or roll in flour, then fry over medium heat until brown. Slice each bangus into 3. Serve with DEL MONTE Ketchup.

Serves 9
High in Lysine – promotes growth in the young.

Fish Kare-kare

WHAT YOU WILL NEED:
300 g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc (300 g) puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay

HERE'S HOW:

1. SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.
2. SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.
3. ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.

Serves 6
Rich in Niacin- promotes normal digestion and healthy skin.

Oriental Lapu-lapu

WHAT YOU WILL NEED:
3/4 kg lapu-lapu fillets, cut into cubes
2 tbsp flour
4 cloves garlic, crushed
100 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips
1-1/2 cups toge (monggo sprouts)
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup

MARINADE:
2 tbsp pineapple syrup
2 tbsp soy sauce
1/2 tsp iodized rock salt
1/4 tsp pepper

HERE'S HOW:

1. MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.
2. SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.
3. ADD DEL MONTE Fresh Cut Pineapple Tidbits and fish. Simmer once.

Serves 8
Rich in Vitamin B12 – prevents anemia.

Fish Menudo

WHAT YOU WILL NEED:
1/2 kg labahita, filleted and cut into 1-1/2” x 1-1/2” cubes
3/4 tbsp calamansi juice
2 cloves garlic, crushed
1 pc small onion, chopped
150 g potatoes, cut into cubes
100 g carrot, cut into cubes
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1/4 cup cooked/frozen green peas
1 pc small red bell pepper, cut into strips

HERE'S HOW:

1. Marinate labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes. Fry until brown. Set aside.
2. Saute garlic and onion. Add potatoes, carrot, DEL MONTE Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish. Simmer for 3 minutes.

Servings: 4
Excellent source of Potassium – for proper muscle and nerve functioning.

Bangus en Tocho

WHAT YOU WILL NEED:
1 pc (1/2 kg) medium bangus, cleaned and sliced into 6
3 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
1 can (140 g) DEL MONTE Original Style Tomato Sauce
1 cube (65 g) tahure, liquid removed
1 square (70 g) tokwa (or tofu)
2 stalks kinchay, cut 1” long (1/4 cup)

HERE'S HOW:

1. Sprinkle bangus slices with 1/2 tsp iodized rock salt. Fry in oil until golden brown. Set aside.
2. Saute garlic, onion and ginger. Pour in DEL MONTE Tomato Sauce and 1 cup water. Stir.
3. Mash tahure and tokwa together into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay.

Servings: 6
Health Notes: High in Vitamin B12- prevents anemia.