Seafood recipes rich in the superfood ginger

The nutrition-rich ginger is a staple in every household as it boosts many well-loved recipes.

Ginger is known to lower blood sugar and cholesterol. But for seafood restaurants, it is used to neutralize the unpleasant fishy smell by releasing the molecule zingiberene.

In an episode of "Pinas Sarap" with Kara David, Seafood Island chefs demonstrated how to make their best-sellers: Tahong Binakol and Steamed Lapu-lapu with Nuot Cham Sauce.

Tahong Binakol

Chef Luigi Muhlach puts a twist to the binakol dish, and uses tahong instead of chicken.

After first boiling the tahong, Muhlach puts onions and ginger in an oiled pan. He then adds tomatoes, pepper, sayote, and the tahong.

He also adds lemongrass (tanglad) into the mix, followed by fish sauce and white sugar.

Muhlach shares that at this point, he pours in coconut juice and coconut meat to remove the fishy smell.

He then place green pepper and pepper leaves in the pan, and waits until the tahong shells open.

After, he places everything inside a foil and leaves it to settle.

Steamed Lapu-lapu with Nuot Cham Sauce

This is a Vietnamese dish, given a Pinoy twist by Chef Jeff Razon.

He places foil on a pan, where he puts a fresh lapu-lapu inside. He drizzles in some oil, ginger, lemongrass, siling labuyo, and onions.

He then adds fish sauce, calamansi juice, pepper, parsely (wansoy), and water.

He seals the whole thing with another foil on top, and lets it steam for 10 to 15 minutes.

—JCB, GMA News