Category: Fish

Tuna in Creamy Mustard Sauce Recipe

Tuna in Creamy Mustard Sauce, photo by Arnold Gamboa

Tuna in Creamy Mustard Sauce Recipe

This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.


  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, minced finely
  • 2 tablespoons fresh lime juice
  • 4 tablespoons extra-virgin olive oil
  • 1 cup of green beans, trimmed and cut into 2 inches length
  • 1/2 cup carrots, peeled and quartered and then cut into slices
  • 1 tablespoon black pepper, ground (use mortar and pestle to grind)
  • Salt to taste
  • 2 pounds tuna belly, cut into bite-size pieces
  • Parsley to decorate



1. Combine the mustard, soy sauce, ginger and lime juice. Set aside.

2.. Slowly stir in the olive oil.  Mix well.  Set aside.

3.  Steam the green beans (string beans) and carrots until tender.  Set aside.

4.  Using a casserole pan or even a wok, heat up the mustard mix and simmer for 3 minutes.

5.  Carefully set the tuna belly pieces in the  casserole pan or wok and let the tuna soak in the mustard sauce.  Cook for a minute or until all sides have turned opaque white.

6. Gently stir in the steamed green beans and carrots.

Serve the tuna belly pieces and pour the delicious creamy mustard sauce all over them.

Decorate with a small twig of parsley!

Enjoy with salad or a small bowl of freshly boiled rice.

Tuyo – [Genus Sardinella]

Tuyo, photo by PH Morton

Tuyo – [Genus Sardinella]

Tuyo and eggs, photo by Bess Mercado

Times had changed, it certainly had.

Once upon a time, tuyo is food for the poor.  And many a television dramas had been made of poor families often grumbling about having tuyo again for every breakfast.  Only the poor ate it, tuyo was very inexpensive then.

These dramas influenced me.  There was a time when I would have fainted if my mother had offered to feed me tuyo when I was in my teens.  🙂 🙂 🙂 LOL

She remembered that time too, because when I went back home after so many years living in London, I requested fried tuyo with sinagag (garlic fried rice) for breakfast.

“Since when do you eat tuyo?” my mother asked me.

“he he he … from now!”

And I made good of that statement.  For some reason, I missed tuyo whilst in London.

Almost everyday of a month-long stay in the Philippines, I had fried tuyo for breakfast.  I just love it.

Apparently tuyo had cross-over the social divide in the Philippines.  Even the elite had taken to dining on tuyo, perhaps better presented in a silver platter! 🙂

Tuyo has a very distinctive smell.  It is rather pungent.  If you are frying it, the whole neighourhood would know! If you were the cook, you would smell of it and if you had eaten it, well you have to brush your teeth thoroughly.

Tuyo are sardines which are salted and dried.

It is so easy to cook it.  Just fry both sides until crispy.

Best eaten with runny fried eggs and tonnes of fried rice.


Grilled Talakitok in Oyster Sauce

Grilled Talakitok, photo by Ruben Ortega

Grilled Talakitok in Oyster Sauce


Ingredients :

• 1 Talakitok (I think this fish is a Long Nose Trevally in English) 🙂
• 6 cloves garlic, minced finely
• 1 inch ginger, sliced thinly
• 1 shallot, sliced finely
. freshly ground black pepper
• 2 tbsp. oyster sauce

+ Banana leaf

+ Aluminium foil


Cooking Procedure :

1. Clean and gut the fish,  rub salt all over and then wash it all off to remove all slime.

2. Score the fish skin on both sides ( see above photo).  Stuff the ridges with ginger, garlic and shallot.

3. Sprinkle some ground black pepper all over.

4. In a flat surface arrange the aluminium foil.  Put the banana leaf on top of the foil.

5. Carefully transfer the talakitok over the banana leaf.

6. Drizzle the fish with the oyster sauce all over.

7. Wrap the fish and ensure to contain all the juices as well.

8.  Carefully secure the leaf by wrapping it with the aluminium foil.

9. Put the foil package on a charcoal barbecue and cook for 20- 30 minutes.  Check if it is done.

Enjoy with freshly boiled rice.

Anchovy Ceviche

Kinilaw na dilis, photo by Ruben Ortega

Anchovy Ceviche

This is a Filipino recipe.  The Philippines is an archipelago, meaning it is made up of islands surrounded by water, therefore, fish is aplenty.  Fresh fish is in abundance.  Over generations, an enormous amount of fish/seafood recipes have been accumulated.  From simple ones to the more cordon blue ones which would dazzle the palates of gourmets.

For today we have a basic recipe which is for the delights of intrepid gourmets.  This recipe needs the freshest ingredients, especially for the anchovies to maximise the taste.


2 lbs freshest anchovies (dilis)
6 tablespoons fresh calamansi or lime juice
1 large white onion, finely chopped
1 inch ginger, finely chopped
3 bird’s eye chillies (siling labuyo), chopped finely (remove some of the seed and membrane if not partial to too much heat or just use one chilli) 🙂
salt and freshly ground black pepper to taste


1. Clean up the anchovies one by one.  First off, behead then split the bodies in half to remove bones and guts.  (This won’t take too much time as the fishes are little 🙂  )  Throw away the heads, bones and guts.  Rinse the anchovies in water and then drain.

2. Put the anchovy fillets in a large bowl, cover in vinegar and leave to marinate for at least 5 minutes.

3. Drain off the vinegar, then add the onions, ginger and chillies.

4. Stir in the calamansi/lime/lemon juice.

5. Season with salt and ground black pepper.

6. Cover the bowl with cling film and then leave in the refrigerator for half an hour before serving.

This is delicious eaten with salad or as a side to fried fish/meat and rice.

Pangat Na Sapsap Recipe

Pangat na Sapsap, photo by Cristy Miclat

Pangat Na Sapsap Recipe

Sapsap is apparently called a butterfish in English, it is a small flat fish.  It is delicious and despite its rather small size, it is fleshy and tasty.   The best way to cook it by pinangat or pangat which means stewed in something sour.

Below is a sapsap pangat soured with tomatoes.


1/2 kilo fresh sapsap, cleaned

6  tomatoes, sliced

2 onions, chopped

2 tbsp olive oil

3 tbsp fish sauce

1 cup water

1 inch ginger, peeled and sliced finely

freshly ground black pepper.

Method of preparation:

The method used is about laying.

Used a wide casserole and arranged half of the sliced tomatoes and onions to cover the bottom part of the pan.

Placed the sapsap on top.

Then spread over the fish the rest of the tomatoes and onions.

Pour in the olive oil, water and fish sauce.

Add the ginger, which is optional – ginger helps in removing the strong fishy smell. 🙂

Put in also the two green long chillies

Finally give it a good few twists of the black pepper grinder.

Cover the casserole and leave to stew over medium heat for 8-10 minutes.  You will know that dish is cooked when the eyeball of the sapsap pops out on its own. 🙂


Enjoy with freshly boiled rice.


Pesang Lapu-lapu Recipe

Pesang Isda, Cristy Miclat

Pesang Lapu-lapu, by Cristy Miclat

Pesang Lapu-lapu Recipe


1 Lapu lapu (grouper fish), prepared, cleaned, de-scaled and gutted

1 ginger, peeled, sliced thinly into 1 inch length

1 medium onion, peeled and chopped

1 tbsp cooking oil

2 heads of pechay (bokchoy)

1 small head of cabbage

1 tsp whole black pepper-corns

Salt or fish sauce to taste

2 stalks of spring onions, sliced in inch-length

2 vegetable bouillon dissolved in 3 cups of hot water to make vegetable broth

Method of preparation:

Cut the fish in half and rub salt all over it.

Saute the ginger and onion in the oil then add the fish.

Quickly add the hot vegetable broth, peppercorns, cabbage, pechay and green onions.

Bring to a boil, then adjust the seasoning with salt or fish sauce.

Do not overcook or the fish will lose its shape.

Serve with a steaming boiled rice and a sauce of miso-tomato sauce combination.