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Tinapa recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish). [1] [2] The term tinapa means "prepared by ...
It is called bangús (Tagalog:) in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. [8] In the Nauruan language, it is referred to as ibiya. Milkfish is also called bandeng or bolu in Indonesia.
Pinangat or pangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes. Relleno Stuffed meat, seafood, or vegetable dishes like rellenong bangus (stuffed milkfish), rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known as tortang talong (see below). Sarsiado: Tagalog ...
Burong isda variants are usually named after the fish they were made with; e.g. burong bangus for burong isda made with bangus . Shrimp versions of the dish are known as burong hipon or balao-balao. Burong isda is very similar to other fermented fish and rice dishes of Asia, including narezushi of Japanese cuisine and pla ra of Thai cuisine.
For example, in Cebu, the local specialty which uses rabbitfish (Siganus spp., locally known as danggit), is called buwad danggit. [8] Other fish species used include threadfin breams (Nemipteridae, locally known as bisugo ); grey mullets (Mugilidae, locally known as banak ); and sardines ( Sardinella spp. and Dussumieria acuta , locally known ...
While in the fish version (linagpang na isda), the fish is sliced into crosswise chunks with the skin intact. The name of the dish can also reflect the type of fish used. Common fish linagpang include linagpang na bangus , linagpang na tilapia , and linagpang na turagsoy (common snakehead, known in Philippine English as "mudfish").
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp .