Sweet and Sour Fish

 Tilapia Fish or you can use any fish of your choice. Make sure fish is fresh and properly cleaned.

 Carrots, onions, ginger, garlic

Sweet n Sour Sauce

Sweet and Sour Fish

Ingredients:

1 whole fish Tilapia

1 carrot, juliened

1 onion sliced

1 clove garlic, minced

1 thumb size ginger, juliened

1 medium tomato, sliced

For the sauce:

1/2 tsp salt

dash of pepper

2 tbsp. vinegar

1 tbsp. soy sauce

1 tbsp. brown sugar

1/3 cup catsup

1 cup water

1 tbsp. cornstarch

1/2 cup cooking oil for frying

Procedure:

1. Wash and clean fish, remove scales and guts. Wash properly, make 2 diagonal slits on each side of the fish then rub with salt.

2. Deep fry fish in cooking oil until fish is crispy on both sides. Remove from pan and set aside.

3. In a deep bowl, combine ketchup, water, vinegar, sugar, pepper, salt, soy sauce and cornstarch. Mix well and set aside.

4. In a separate saucepan, saute in 2 tbsp. oil, ginger, garlic, add fry carrots, onions and sliced tomatoes for about 2 minutes. Remove from pan and set aside.

5. On the same pan, pour the prepared sauce ketchup-vinegar, bring to a boil. Remove from heat immediately and pour all over the fried fish or you can pour the sause later or before serving to retain the crispness of the fish.

 Note: you can veggies like mushrooms, bell peppers, pineapple chunks.

Sinigang Na Isda (Fish in Sour Soup)

The vegetables and other souring agents for the soup

Fresh Fish (the real Maya-Maya) which cost 200 pesos per kilo in the wet market

Cooked Fish Sinigang

Fish Sinigang is a famous Filipino recipe. The broth is flavored by any souring agents like kamias, tamarind, vinegar, lemon or kalamansi. and lots of ripe tomaties. The ways to cook it varies from the different regions in the country and to the taste of the individual. In Visayas and some places in Mindanao they add tanglad (lemongrass) and lots of ginger for a more flavorful taste. The kind of fish to cook depends on your choice of taste, the quality and freshness of the fish. As for veggies, it varies to what is customary and seasonal veggies available.

Mustasa, okra, stringbeans, pechay (bokchoy), mallunggay leaves, kangkong, eggplant, radish and camote tops are best plus don;t forget to add finger chili. I like the hot flavor.

Ingredients:

3 pcs sliced fish
1 pc. onion, sliced
2 cloves garlic, sliced
calamansi juice (optional)
kangkong, sitaw, okra, radish, etc
2 pcs. tomatoes, sliced
2 pcs. sili pang sinigang (finger chili)
Water about 3-4 cups
salt
oil
ginger,sliced
2 tbsp cooking oil

Procedure:
In hot oil saute garlic,onions, ginger,tomatoes. Add water and let boil. Add the fish and let simmer. When fish is half-cooked add okra, sitaw. Season with salt Lastly add the chili. Remove from fire. Serve hot.
TIPS:
1. Rub fish with some salt.
2. Use rice washing as soup stock or you can use plain water.
3. Souring agents (tamarind, Kamias, vinegar)