Cooking with Peachy

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Difficulty: 

Preparation time: 20′

Servings: 3

Calories per serving: 263 kcal

Ingredients:

• Sea Bream – 3 PCs.
• Sliced onion – 1 cup
• Sliced ginger – 1/4 cup
• Lemon juice – 1/4 cup
• Water – 50 ml (1.70 fl. oz.)
• Extra virgin olive oil – 3 tbsp.
• Soy sauce – 1 1/2 tbsp.
• Sliced garlic – 4 cloves
• Salt – 2 tsp.

Procedure:

1. Heat a large pan over a medium heat and sprinkle a pinch of salt on it.
2. Place the fish and then sprinkle some salt on the skin and inside.
3. Distribute all other ingredients evenly on the fish.
4. Simmer with lid for 15 minutes.

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DIFFICULTY:

PREPARATION TIME: 30′

SERVINGS: 2

CALORIES PER SERVING: 285 kcal

INGREDIENTS:

PROCEDURE:

1. Score for three times each side of the fish.
2. Season with the salt, garlic powder, ginger powder, black pepper powder and dill.
3. Steam for 20 minutes within the dish to recover the juice and set aside, keep warm.
4. While the fish is being steamed, heat a small sauce pan, add the sesame oil and stir in the ginger for 30 sec.
5. Add the bean sprouts and soy sauce and stir for 1 minute.
6. Add the green onion and stir for  further 30 sec.
7. Lay the fish in a serving plate and top with the bean sprout salad.

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• GILT HEAD BREAM (or any other to taste) – 1.5kg / 4PCs.
• SALT – 2 tsp.
• GARLIC POWDER – 1 tsp.
• COOKING OIL – 500ml

INGREDIENTS FOR THE SAUCE:

• FRESH CHERRY TOMATOES – 400gr
• GREEN OLIVES – 100gr
• ONION RINGS – 100gr
• DILL – ¼ tsp.
• GROUND PEPPER – ¼ tsp.
• BROTH CUBE – 1 PC. (Classic flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS

Remove scales and upper back thorns from fish and run a couple of cuts on each side, season with salt, ginger powder and garlic powder and massage the skin to allow fish to absorb spices. Deep fry fish until golden and crisp and set aside on a layer of kitchen paper to absorb excess oil. Heat a frying pan and add olive oil, sweat onions and then add cherry tomatoes, broth cube and dill, Once tomatoes are smashed, add olives and simmer for 5min. Lay fish on a serving dish and pour sauce all over.

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• BANGUS / MILKFISH – 1 WHOLE PC.
• QUARTERED ONIONS – 150gr
• SLICED TOMATOES – 100gr
• THINLY SLICED FRESH GINGER – 50gr
• KANG KONG / WATER SPINACH – 100gr
• GREEN BEANS / STRING BEANS – 100gr
• SALT – ½ tsp.
• FISH STOCK POWDER – 1 tsp.
• KNORR SINIGANG SA MAY MISO (or equivalent) - 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• HOT WATER – 500ml

DIRECTIONS:

Heat a medium sized pot. Add extravirgin olive oil and saute quartered onions, ginger and tomatoes. Add hot water and bring to a boil. Once boiling, add ground pepper, fish stock powder, salt, Sinigang powder, Bangus or Milkfish, simmer for 3min and then, add Green beans and water spinach stalk, keep simmering for 5min with lid on over a medium heat. Once vegetables are almost cooked, add water spinach leaves and cook for additional 2min.

Difficulty:

Preparation time: 60′

SERVINGS: 2

INGREDIENTS:

• GILT HEAD BREAM (or Bangus) – 2 PCs.
• SLICED ONIONS – 2 PCs. (Medum size)
• SLICED GARLIC – 4 cloves
• DILL – 1 tsp.
• JUICE OF A 1 PC. LEMON.
• GROUND PEPPER- ¼ tsp.
• SLICED GINGER – 25gr.
• SALT – 1 ½ tsp.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• BANANA LEAVES FOR WRAPPING.

DIRECTIONS:

Add the salt in the mixing bowl or a serving tray and dissolve in lemon juice. Add the other spices mix well and then add the fish. Spoon in some spices in the tummy of the fish. Place the banana leaves in a wide space, add the fish, engrave one side of the fish and insert some sliced ginger in the etching, cover with the spices, wrap with banana leaves, marinate for 15 minutes while preheating the oven at 200°C. Once oven is heated up, place the wrapped fish and cook each side for 20min or depending on the size of fish.

Tip: It is also advisable to cook over on charcoal for a more flavoured result.