Okay, so I’ve been wanting to try some new recipes, and I’ve always loved Filipino food. I figured, why not dive into some Filipino fish dishes? I did a little digging, and oh boy, was I in for a treat!
Getting Started: Picking the Dishes
First things first, I needed to decide what to cook. I’m no expert, so I kept it simple. I chose three classic dishes that seemed manageable, I wanted some veriety, so I chose:
- Paksiw na Isda: This is basically fish simmered in vinegar, ginger, and other spices. Seemed pretty straightforward.
- Sinigang na Isda: A sour and savory soup with fish, vegetables, and that signature tamarind broth. I love anything sour, so this was a must-try.
- Inihaw na Isda: Grilled fish! Simple, delicious, and perfect for a weekend barbecue,kind like.
The Shopping Trip: Finding the Ingredients
This was a bit of an adventure. I have a local Asian grocery store. Finding the fish was easy,I chose some milkfish(Bangus) and some tilapia,make things easier. But, I was really confused, some of the spices and vegetables,I’m not sure I used the correct things, but I got the:
- Ginger, garlic, onions: Easy peasy, got those in my fridge already.
- Vinegar: I used regular white vinegar,I’m not sure whether it’s correct or not.
- Tamarind powder: For the Sinigang. Luckily, the Asian store had this in little packets.
- Vegetables: Okra, eggplant, long beans, and some leafy greens. I think I used spinach,it seems fine.
- Fish sauce (Patis): A Filipino staple! Gotta have that umami flavor.
The Cooking Process: My Kitchen Chaos
Alright, time to get cooking! I started with the Paksiw na Isda because it seemed the simplest. I basically just layered the fish in a pot with sliced ginger, garlic, onions, and some peppercorns. Then, I poured in the vinegar and a little bit of water, brought it to a boil, and then let it simmer until the fish was cooked through. It smelled amazing! I added a little bit of fish sauce at the end for extra flavor.
Next up, the Sinigang na Isda. This was a bit more involved. I started by sautéing some onions, garlic, and ginger. Then, I added the tamarind powder and water, brought it to a boil, and added the fish. Once the fish was almost cooked, I tossed in all the vegetables and let them simmer until they were tender. Again, a dash of fish sauce at the end for that salty kick!
Finally, the Inihaw na Isda. I marinated the fish in a mixture of calamansi juice (I used lime because I couldn’t find calamansi), soy sauce, garlic, and pepper. Then, I just grilled it over some charcoal until it was cooked through and slightly charred. The smell of the grill with the fish, my neighbors looked very happy.
The Taste Test: Did I Succeed?
Honestly? It was pretty darn good! I tryed them one by * Paksiw was tangy and flavorful, the vinegar really gave it a nice zing. The Sinigang was sour and savory, just like I hoped, and the vegetables were perfectly cooked. And the Inihaw? Smoky, juicy, and delicious. A total win!
I’m definitely no expert, but I’m pretty proud of myself for tackling these Filipino fish dishes. It was a fun culinary adventure, and I can’t wait to try more recipes in the future. And also, my stomach thanks to me.
