A Simple Recipe for Milk Fish

My wife and I have the easiest way to have a good meal using bangus. We just baked or Grill it and in less than one hour we will have a delicious fish dish. The hardest part is to clean the fish but in most fish markets in the Philippines the fish vendors will clean it for you free of charge or gratis et amore.

Ingredients

1-1.5 kg bangus
1 thumb size ginger, sliced thin crosswise
115 ml soya sauce
1 medium onion
2 cloves garlic
4 calamansi, juiced (lemon juice could be used)
1 tomato, diced
salt and pepper to taste

Directions

Clean bangus by removing the scales, removing gills and washing the inside. Pat dry with paper towel. Mix tomato, onion and a third of ginger. Salt and pepper to taste. Cut open the front side of the fish and fill with this mixture.

Mix all other ingredients, ginger, soya sauce, and calamansi or lemon juice. Place the bangus on a roasting pan lined with aluminum foil large enough to cover the fish when folded. Pour the soya sauce mixture over the fish. Fold the aluminum foil and seal all ends. Bake at 375F for 60 minutes. Very easy, even a amateur cook like me can do this!

Feasting on Fresh Oysters-Recipe for Oyster Rockefeller

This article with more information was first published on my HubPages account on 8/23/14.

Yesterday while I was shopping for groceries in Food Max, my eyes bulged with excitement when I saw 2 dozen of live fresh oysters. I was not intending to buy it, because it was not in my budget, but I thought it is time to celebrate the final closing of my home refinancing loan which will save me about $160 from my monthly mortgage payment beginning next month. The 24 live oysters( 12 medium and 12 large sizes)cost me $19.99. This is still cheap if you compare eating oysters in Red Lobster or in any seafood restaurant here in Northern California. The 12 large Oysters I baked in the oven at 350F for only 15 minutes. Do not over baked as the oysters will get dry. Shut off the oven as soon as the shells begin to open. Serve the baked oysters with a twist of lemon and Tabasco sauce. Serve with fresh steamed corn on the cub and a glass of white wine(chardonnay). Yum, Yum, Yum!

The species I purchased were the Pacific oysters farmed in the area near the Point Reyes National Park, North of San Francisco and South of Bodega Bay. These large oysters are sweet and meaty, but not as delicious as the Philippine variety that I am used to. These large oysters are a mouthful for eating raw, but they are perfect for grilling and baking!


The other 12 medium size I made into Oyster Rockefeller from my wife's collection of recipes as follows:

6 oz shredded sharp cheddar
12 fresh, live medium oysters
1 box frozen chopped spinach
1/8 cup bread crumbs
1/4 cup chopped green onions
1/4 teaspoon garlic salt
1 dash hot pepper sauce( Tabasco or El Tapatio brand))
1/2 bar salted butter( margarine or Australian can butter will do)
2 cups Rock salt for presentation only

Clean oysters with warm water., Broil on High or boil until shells open. Do not over cooked.. Remove from oven or pot and cool oysters. When cooled break the top shell off of each oyster. Chopped oysters 1/2 cm.

Chopped the thawed spinach, bread crumbs, and green onions. Sauteed in butter or margarine until spinach is cooked. Add the salt and hot sauce to your taste, .

Arrange the oysters in their half shells on a pan with Rock salt. Spoon some of the spinach mixture on each oyster half shell. Add bread crumbs and Cheddar cheese on top. Broil for about 10 minutes until bread crumbs turn brown and the cheese melts..Served with garlic bread and chardonnay.

* My wife's other variation of this recipe is to use bacon chips instead of the cheddar cheese