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Ginataang isda. Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis (fish sauce) or bagoong alamang ( shrimp paste ), and salt and pepper. It is a type of ginataan. A common version of the dish, known as ginataang paksiw na isda or paksiw na isda sa gata, is additionally ...
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
Kinilaw ( pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is sometimes also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. [1] [2] It is more accurately a cooking process that relies on vinegar and ...
Ngapi, lit. 'compressed fish', is a generic term for pungent pastes made of either fish or shrimp. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes.
Laing, meaning "dried or withered [leaves]" in Tagalog, [1] is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called pinangat. This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang.
Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.
Main ingredients. calabaza, coconut milk. Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety ...
K. Kaeng som – Fish curry dish. Kakavia – Fish group from Greece. Kalakukko – Finnish savoury pie. Kedgeree – Fish and rice-based dish. Kibbeling – Dutch seafood snack, consisting of chunks of deep-fried cod. Kinilaw – Filipino seafood dish. Kokotxas – Fish stew from the Basque region. Kuai – Chinese food dish.
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