Try cooking these super easy and yummy Spicy Tuna Empanada! You can even have it as a business product. See full recipe below:

INGREDIENTS:

For the Empanada Dough:

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1/3 cup ice water
• 1 tablespoon distilled white vinegar

For the Empanada Filling:

• 1 medium onion, diced 2 small tomatoes, minced
• 1 can (6 oz) hot and spicy tuna, drained
• 1/2 cup frozen sweet peas, thawed
• 1 medium potatoes, boiled and diced
• 1/2 cup cheese, grated
• 1/2 teaspoon Spanish Paprika
• salt and pepper to taste

2 tsp cooking oil for sauteing

For the Egg Wash:

• 1 egg + little milk

HOW TO MAKE:

For Empanada Dough:

1. In a large bowl, sift flour and salt into and blend in butter with your fingertips until mixture resembles coarse flour and some butter lumps.
2. In another bowl, beat egg, add water, and vinegar with a fork. Then add it to your previous flour mixture, stirring with fork until blended. (Texture is kind of shaggy.)
3. Transfer mixture onto a floured, flat working space. Gather it together and knead gently with heel of your hand once or twice, just enough to bring dough together.
4. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

For Empanada Filling:

1. In a pan, heat cooking oil, then saute onion until soft. Then, add tomatoes, cook until soft, add drained tuna flakes. Season with paprika, and add in potatoes and peas. Cook until peas are tender, turn off heat and add cheese.
2. Taste it and season accordingly with salt and pepper.
3. Make sure to let it cool before filling each dough.
4. Scoop the filling by the spoonful into your prepared empanada dough, fold the dough and filling into a half circle shape, brush edges with water or egg wash and fold the edges like a frill. Do not overfill the empanadas.
5. Deep fry the filled empanadas at 190°C for 1 to 2 minutes or until lightly golden. Drain on paper towels. Cool slightly before serving.
6. Or if you want to use an oven, you can bake the empanadas in a preheated 190°C oven for 15-20 minutes. They should be lightly golden.

Note: Makes 12 empanadas

Also try: Easy Chicken Empanada Recipe

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The post Easy Spicy Tuna Empanada Recipe appeared first on Ang Sarap Recipes.

One can’t deny that Grilled Tuna Belly is one of the best way to cook the meaty tuna belly. It’s probably one of the easiest as well, as seen is this straightforward recipe. Learn it today and come up with a savory and juicy fish to match your rice meal!

INGREDIENTS:

• 1 kg tuna belly, cut into serving portions
• juice of 1 lemon
• 2 cloves garlic, peeled and minced
• ½ cup sweet chili sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• ⅛ tsp pepper

HOW TO COOK:

1. First, wash tuna belly and pat dry.
2. Combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper in a bowl.
3. Stir until well-blended.
4. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized. Remove from heat and serve hot.

IMAGE: panlasangpinoy.com

Also try: Easy Grilled Stuffed Tilapia Recipe

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Ginataang Tulingan is always a good choice when it comes to picking a fish dish paired with steamed rice. Its savory taste, down to the last drop of coconut milk, reminds me of my lola’s cooking when we were kids. Try cooking this today! Just follow this delicious recipe here:

INGREDIENTS:

• 3 cloves garlic, finely chopped
• 1 small onion, sliced-2 tbsp. palm vinegar
• 3 pcs green chilis
• 1 pc. chopped red hot chili (optional if you want it extra hot)
• ginger (about an inch)sliced
• salt ,pepper & sugar to taste (pepper must be the whole grain but ground a bit)

HOW TO COOK:

1. Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
2. Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar, bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
3. Adjust the heat to high and add the coconut milk (don’t stir too much – so that the fish will not break apart).
4. Bring to boil, Simmer for about 5 minutes. Adjust thickness of sauce by slowly adding water up to desired consistency.
5. Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
6. Transfer into a serving plate and serve with hot rice and enjoy!

IMAGE: panlasangpinoy.com

Also try: Easy Ginataang Galunggong Recipe

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INGREDIENTS:

• 6 pcs boneless bangus belly
• Cornstarch or all-purpose flour for dredging
• Sesame seeds, for garnish
• Salt, to taste
• Oil, for frying

For the Teriyaki Sauce:

• 1 to 1/2 tsp minced garlic
• 1 cup water
• ¼ cup soy sauce
• ⅓ cup sugar
• 1 tbsp cornstarch
• ¼ cup water

HOW TO COOK:

1. Season fish with salt. Allow to marinate for a few minutes.
2. Dredge with cornstarch or all-purpose flour. Then fry in hot oil.
3. Drain off excess oil on paper towel. Set aside.

For the Teriyaki Sauce:

1. Combine garlic, 1 cup water, soy sauce and sugar in a saucepan.
2. Mix until sugar is dissolved. Cook.
3. Dissolve cornstarch in ¼ cup water. Use to thicken sauce.
4. Cook sauce over low heat until sauce thickens.

To Assemble:

1. Arrange fish on serving platter.
2. Pour or ladle sauce over the bangus bellies.
3. Sprinkle with sesame seeds, and serve with freshly cooked rice. Enjoy!

Also try: Easy Chicken Teriyaki Recipe

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Most of us enjoy dried fish or daing served with egg and fried rice. But this recipe attempts to incorporate another famous sauce- sarciado, to our favorite breakfast! Learn the recipe and try it for yourself!

INGREDIENTS:

• 4 pcs fried daing
• 1 can (400 ml), diced tomatoes
• 1 tbsp patis
• 1 pc medium-sized yellow onion, sliced
• 3 cloves garlic, crushed
• ¼ tsp ground black pepper
• 3 pcs red and green chili pepper (optional)
• 2 tbsp cooking oil

HOW TO COOK:

IMAGE: panlasangpinoy.com

Also try: Sarciadong Tilapia

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The post Easy Sarciado Na Daing Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

HOW TO COOK:

IMAGE: gutomna.com

Also try: Kinamatisang Isda

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The post Easy Tinowang Isda Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 large fish (any fish of choice)
• 1 large onion, diced
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 can pineapple chunks (reserve the juice for the sauce)
• Cooking oil, for deep frying

For the Sauce:

• 1/4 cup pineapple juice (from the pineapple chunks)
• 1/4 cup ketchup
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup orange juice

HOW TO COOK:

1. Deep fry the fish then set aside on a serving plate.
2. In a bowl, combine the pineapple juice, ketchup, sugar, salt, and dissolved cornstarch together then set aside.
3. In a pan or wok, heat a small amount of oil and saute the onion, red bell pepper, green bell pepper, and pineapples.
4. Add- in the sweet & sour mixture and cook until sauce has thickened.
5. Remove the sauce from heat and pour over to the fried fish. Enjoy!

IMAGE: spicesandspikes.com

Also try: Sweet & Sour Fish Fillet

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The post Easy Sweet & Sour Fish Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 4 pcs large tilapia fillets
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp dried basil
• 2 tbsp lemon juice
• 2 tbsp olive oil

HOW TO COOK:

1. Preheat the oven to 450 F or 230 C.
2. Line a baking pan with foil.
3. Drizzle olive oil evenly on the bottom of baking dish and place the tilapia fillets in it.
4. Combine the remaining ingredients in a bowl then pour over the fillets.
5. Bake for 15 to 20 minutes or until it flakes easily with a fork.
6. Remove from heat and transfer to a serving plate. Enjoy!

IMAGE: 101cookingfortwo.com

Also try: Parmesan Yogurt Tilapia

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The post Easy Baked Tilapia Fillet Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• Local fish of choice (scaled, gutted, sliced into halves, and seasoned with salt and pepper)
• Vinegar
• Young mango leaves (1 per piece of fish)
• 1 head garlic, crushed (you may use more)
• 3 pcs onions, sliced
• 1 thumb sized ginger, crushed
• 1 tbsp of ginamos or Ilonggo bagoong (if available)
• Salt, to taste
• Black pepper, to taste
• Siling labuyo
• Cooking Oil

HOW TO COOK:

1. Combine all the ingredients (except for the fish, mango leaves, sili, cooking oil) in a bowl and mix together.
2. Adjust the taste according to your preferrence.
3. Add- in the fish and gently mix with your hand for about 3 minutes.
4. Wrap each fish with mango leaves and place in a thick pan or clay pot.
5. Pour all the marinade on top then add the siling labuyo.
6. Apply medium heat and wait for it to boil, uncovered.
7. When it starts to boil, lower the heat to its lowest and simmer covered for at least 1 hour or until the marinade is almost gone.
8. Pour the cooking oil before transferring the dish to a plate.
9. Drizzle more cooking oil upon serving. Enjoy!

IMAGE: cebuphotoblogph.com

Also try: Paksiw Na Bangus

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INGREDIENTS:

HOW TO COOK:

1. First, remove the gills and innards of bangus.
2. Using a scissor or knife, cut the fins and tails.
3. Wash fish thoroughly drain and slice diagonally into 5 parts.
4. Place the garlic, onion, and ginger in a casserole.
5. Add- in the sliced bangus then add water, vinegar, patis, peppercorn, and cooking oil.
6. Cover and simmer for 10 minutes.
7. Add- in the vegetables and siling haba.
8. Cover and simmer in medium heat for another 5 minutes.
9. Remove from heat and transfer to a serving bowl. Enjoy!

IMAGE: maggi.ph

Also try: Paksiw Na Galunggong

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The post Easy Paksiw Na Bangus Recipe appeared first on Ang Sarap Recipes.