EntrePinoys Atbp.

SPICY DILIS

Ingredients:

1/4 kilo dried dilis 1 egg 1 tsp salt Cooking oil

7 tbsp cornstarch 1/4 cup brown sugar 1 tsp siling labuyo MSG (optional)

Procedure:

1. Select clean dried dilis and place in a mixing bowl.
2. In another bowl beat egg thoroughly and blend all the seasonings.
3. Add cornstarch and mix well until all lumps disappear.
4. Pour mixture over dried dilis and mix well until each fish is completely coated with the mixture.
5. Deep fry.
6. Place in container or colander to remove excess fat.
7. Cool and pack in polyethylene bag. Seal
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SMOKE FISH

Ingredients and Materials:

Fish Smoking tray Smoke house Charcoal

Salt Guava leaves Sawdust from - hardwood peeling

Procedure:

1. Remove gills and internal organs and fish thoroughly.
2. Soak fish for 30 min. in concentrated brine solution (1:3 ratio) where 1 part salt .is dissolved in 3 parts water.
3. Arrange fish in colander. .
4. Dip colander with fish in boiling water for 2-3 min.
5. Remove fish in the boiling water and drain. Arrange in drying/smoking trays and dry under the sun for 30 min. each side.
6. Smoke for 2 hours or until golden brown.
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BREADED FISH STICKS

Ingredients:

Fish stick Breadcrumbs for coating Salt

Cooking oil Batter mix 10% brine solution

Procedure:

1. Soak Sticks in a 10% brine solution for 30 min. to 1 hr.
2. Coat with batter mix and roll in breadcrumbs.
3. Deep fry until light brown. Cool.
4. Pack in polyethylene bag. Keep frozen for longer storage.

FISH LUMPIA

Ingredients:

1 1/c cup fish meat 2 tbsp chopped onion 2 tbsp chopped garlic 1 1/2 cup ground pork meat (optional) 1 medium singkamas (optional) Salt to taste MSG (optional)

1 small carton raisin 1 medium-size carrot, chopped 1 pack pepper 1 small can green peas Lumpia wrapper 1 medium-size potato (optional) Cooking oil

Procedure:

1. Saute garlic and onion.
2. Add pork meat, fish meat, green peas, carrot, potato, singkamas, black pepper, salt and MSG.
3. Cook for 5 min.
4. Remove from frying pan and cool.
5. Add raisin.
6. Wrap 1 tbsp of the mixture in lumpia wrapper. Seal it with egg white.
7. Pack in polyethylene bag. Keep refrigerated for longer storage.

FISH BALLS

Ingredients:

1 1/2 cup fish meat 1/2 cup water 2 tbsp white sugar Cooking oil

1 tsp salt 1 cup cornstarch 1 tbsp baking powder 1 tsp MSG (optional)

Procedure:

1. Chop fish meat and add salt and sugar.
2. Dissolve cornstarch and baking powder in water.
3. Add to fish meat and mix well. Form into ball.
4. Cook in boiling water until the balls float.
5. Remove from water. Drain.
6. Fry in deep hot fat.
7. Serve while hot with sauce.

Sauce Preparation:

1. Prepare 3/4 cup water, 1 tbsp cornstarch, 1 tbsp vinegar, 3/4 cup brown sugar, 1 tbsp soy sauce
2. Mix all ingredients together in a casserole. Cook it in slow fire and continue stirring until it become sticky.

FISH NUGGETS

Ingredients:

3 cup minced fish meat 1/4 iced water 6 tbsp breadcrumb to mix 1 tbsp cooking oil to mix 1 tbsp salt Bread crumbs for coating

2 pcs Maggi shrimp cube 10 tbsp chopped onion 2 tsp garlic (optional) 1/2 cup wheat flour 2 tsp white sugar Cooking oil

Procedure:

1. Mix minced fish meat and salt.
2. Add the rest of the ingredients. Mix well until sticky.
3. Mold into rectangular shape.
4. Dip nuggets in cold prepared batter mix. And then coat with breadcrumbs.
5. Deep fat fry until golden brown and serve with sauce.

Batter Mix Preparation:

1. Prepared 2 pcs egg, 1/2 cup cornstarch, 1/2 tsp salt.
2. Beat egg, dissolve cornstarch and salts and mix well. Ready-made batter mix can also be used.

See also: How To Make Fish Tocino, Longanisa, Burger, Rolls

source: DA-BFAR, photos from flickr.com, filipino-food-lovers.com, fao.org, bluemarblebrands.com, teamsugar.com, rosebrothersfurniture.com

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