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Recipe: Sawsawang Toyo at Inihaw na Bangus, Tuna Belly at Ulo ng Salmon
Published January 1, 1970 8:00 AM PHT
Updated February 19, 2020 5:08 AM PHT
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Grilled fish is perfect with sawsawang toyo.
Toyo – calamansi – sili
INGREDIENTS:
1/4 cup soy sauce
3 pcs calamansi, juiced
2 pcs chili
PROCEDURE:
Mix all ingredients.
Toyo – suka – garlic – sugar
INGREDIENTS:
1/4 cup white vinegar
INGREDIENTS:
1/4 cup white vinegar
1 tbsp soy sauce
2 cloves garlic, finely minced
1 tbsp sugar
PROCEDURE:
Mix all ingredients.
Toyo – luya – sugar
INGREDIENTS:
INGREDIENTS:
1/4 cup soy sauce
1 teaspoon ginger, finely minced
1 tablespoon white sugar
PROCEDURE:
Mix all ingredients, transfer into a pan, simmer until slightly thick.
Inihaw na Bangus
INGREDIENTS:
Whole milkfish
3 pieces tomatoes, diced
1 large onion, sliced
2 pieces siling pangsigang
2 teaspoon salt
1 teaspoon pepper
Vegetable oil
PROCEDURE:
Prep the fish by slicing one side deep into the other without going all the way through, set aside.
Mix the tomatoes, onions, siling pangsigang, salt, pepper and set aside.
Put the stuffing in spreading evenly.
Press down a bit to flatten, making sure the stuffing stays inside.
Press down a bit to flatten, making sure the stuffing stays inside.
Sprinkle salt and pepper on the fish and put it on the grill.
Cook each side for 15-20 minutes.
Grilled Tuna Belly and Ulo ng Salmon
INGREDIENTS:
1 whole piece tuna belly
1 pc whole salmon head
1 tablespoon salt
1 teaspoon ground black pepper
For the marinade:
1/2 cup soy sauce
3 pcs calamansi, juiced
1/8 cup white sugar
2 tablespoons ginger, grated
1/2 cup banana catsup
1 cup olive oil
PROCEDURE:
Place tuna belly and salmon head in a bowl.
Season with salt and pepper.
Place tuna belly and salmon head in a bowl.
Season with salt and pepper.
Combine the marinade ingredients except for the oil and put it in the tuna belly.
Grill tuna skin down and salmon head over charcoal for six to seven minutes
on each side.
on each side.
