BOLINAO RECIPE | PAKSIW NA ISDA WITH DAHON NG LUYANG DILAW
Recipes in this Video
Paksiw na Isda is a traditional Filipino dish that highlights the use of vinegar for preservation and flavoring. This dish is often prepared with fresh fish and is a staple in many Filipino households, reflecting the country's rich maritime culture. It is typically served with rice and is beloved for its tangy and savory taste, making it a comforting meal. Variations exist across the Philippines, showcasing different types of fish and local ingredients, further enriching its cultural significance.
Ingredients
- ●fish
- ●vinegar
- ●water
- ●garlic
- ●onion
- ●ginger
- ●peppercorns
- ●bay leaves
- ●salt
- ●sugar
- ●green chili
- ●oil
- ●soy sauce
- ●scallions
- ●vegetables
Instructions
- 1Clean and gut the fish, then rinse under cold water.
- 2Arrange the fish in a pot, layering with garlic, onion, and ginger.
- 3Add vinegar, water, and soy sauce to the pot, ensuring the fish is submerged.
- 4Sprinkle in peppercorns, bay leaves, and salt to taste.
- 5Add sugar to balance the acidity of the vinegar.
- 6Top with green chili and any desired vegetables.
- 7Cover the pot and bring to a boil over medium heat.
- 8Reduce heat and simmer for 20-30 minutes until fish is cooked through.
- 9Occasionally spoon the sauce over the fish during cooking.
- 10Taste and adjust seasoning if necessary before serving.
- 11Garnish with chopped scallions before serving.
Ingredient Alternatives
vinegar
Healthier: coconut vinegar
Cheaper: white vinegar
Coconut vinegar adds unique flavor while being cost-effective.
fish
Healthier: tofu
Cheaper: canned fish
Tofu is a healthier protein alternative, while canned fish is budget-friendly.
soy sauce
Healthier: tamari
Cheaper: salt
Tamari is gluten-free, while salt is a basic seasoning.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is an affordable option.
Techniques
Equipment
Also Known As
Tortang Bolinao is a popular Filipino dish made with bangus, often served during family gatherings and special occasions.
Ingredients
- ●1 lb bangus (milkfish), cleaned and deboned
- ●1/2 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup water
- ●2 eggs, beaten
- ●1/2 cup green onions, chopped
- ●1/2 cup tomatoes, diced
- ●1/4 cup cooking oil for frying
Instructions
- 1In a bowl, mix the flour, cornstarch, salt, and black pepper.
- 2Gradually add water to the dry ingredients, stirring until smooth.
- 3In another bowl, combine the beaten eggs, green onions, and diced tomatoes.
- 4Add the fish to the batter and mix well to coat.
- 5Heat oil in a frying pan over medium heat.
- 6Pour a ladleful of the fish mixture into the pan, spreading it out evenly.
- 7Fry until golden brown on one side, then flip and cook the other side until golden.
- 8Remove from the pan and drain on paper towels.
- 9Repeat with the remaining mixture, adding more oil as needed.
- 10Serve hot with a dipping sauce of your choice.
Equipment
Ingredients
- ●1 lb fresh fish (such as mackerel or tuna)
- ●1/2 cup vinegar (cane or coconut)
- ●1/4 cup calamansi juice (or lime juice)
- ●1 small red onion, finely chopped
- ●1 medium tomato, diced
- ●1/2 cup cucumber, diced
- ●1-2 green chili peppers, sliced (optional)
- ●Salt to taste
- ●Pepper to taste
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Clean and fillet the fish, removing any bones and skin.
- 2Cut the fish into small cubes and place them in a bowl.
- 3Pour the vinegar over the fish and let it marinate for about 10-15 minutes to 'cook' the fish in the acid.
- 4Add the calamansi juice to the fish and mix well.
- 5Incorporate the chopped red onion, diced tomato, cucumber, and green chili peppers (if using) into the fish mixture.
- 6Season with salt and pepper to taste, mixing gently to combine all ingredients.
- 7Let the mixture sit for another 5 minutes to allow the flavors to meld.
- 8Garnish with fresh cilantro before serving.
- 9Serve chilled as an appetizer or side dish.
Equipment
Ingredients
- ●1 kg Bolinao fish (or any firm white fish)
- ●1/4 cup soy sauce
- ●1/4 cup vinegar
- ●1/2 cup water
- ●1 onion, sliced
- ●4 cloves garlic, minced
- ●1 tsp black pepper
- ●2-3 green chilies, sliced
- ●2 tbsp cooking oil
- ●1/2 tsp salt
Instructions
- 1Clean the Bolinao fish and make shallow cuts on both sides to help it cook evenly.
- 2In a bowl, combine soy sauce, vinegar, water, sliced onion, minced garlic, black pepper, and salt to create a marinade.
- 3Place the fish in the marinade and let it sit for at least 30 minutes to absorb the flavors.
- 4Heat cooking oil in a pan over medium heat.
- 5Remove the fish from the marinade and reserve the marinade for later use.
- 6Carefully place the fish in the hot pan and fry for about 5-7 minutes on each side until golden brown and cooked through.
- 7Once cooked, remove the fish from the pan and set aside.
- 8In the same pan, add the reserved marinade and bring it to a boil.
- 9Add the sliced green chilies to the boiling marinade and simmer for 2-3 minutes.
- 10Pour the sauce over the fried fish before serving.
- 11Serve hot with steamed rice.
Equipment
Boliche is a traditional Cuban dish that reflects the island's rich culinary heritage, often served during family gatherings and special occasions. This hearty pot roast is typically stuffed with a flavorful mixture of vegetables and olives, embodying the fusion of Spanish and African influences in Cuban cuisine. Today, boliche is cherished not only in Cuba but also among Cuban communities worldwide, celebrated for its comforting flavors and communal spirit.
Ingredients
- ●beef roast
- ●garlic
- ●onion
- ●bell pepper
- ●carrots
- ●potatoes
- ●tomato sauce
- ●olive oil
- ●bay leaves
- ●cumin
- ●oregano
- ●salt
- ●black pepper
- ●white wine
- ●pimento-stuffed olives
- ●capers
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Season the beef roast with salt, black pepper, cumin, and oregano.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Sear the beef roast on all sides until browned, about 3-4 minutes per side.
- 5Remove the roast and set aside. In the same skillet, add chopped onions and bell peppers.
- 6Sauté until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- 7Stir in chopped carrots and potatoes, cooking for another 5 minutes.
- 8Add tomato sauce, bay leaves, and pimento-stuffed olives to the skillet, mixing well.
- 9Return the beef roast to the skillet, adding white wine and enough water to cover the vegetables.
- 10Cover the skillet and transfer to the oven, braising for 2-3 hours until the beef is tender.
- 11Check occasionally, adding water if needed to prevent drying out.
- 12Once done, remove from the oven and let rest for 15 minutes before slicing.
- 13Serve with the braised vegetables and sauce.
Ingredient Alternatives
beef roast
Healthier: pork loin
Cheaper: chicken thighs
Pork loin offers a leaner option while chicken thighs are more affordable.
white wine
Healthier: chicken broth
Cheaper: water
Chicken broth adds flavor without alcohol, while water is cost-effective.
Techniques
Equipment
Also Known As
Empanadas are a popular dish in many Latin American countries, including Bolivia, where they are often filled with a variety of ingredients and enjoyed as a snack or meal.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and cubed
- ●1/4 cup cold water
- ●1 cup ground beef
- ●1/2 cup diced onions
- ●1/2 cup diced bell peppers
- ●1/2 cup diced potatoes
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix the flour and salt together.
- 2Add the chilled butter to the flour mixture and mix until it resembles coarse crumbs.
- 3Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4In a skillet, heat a little oil over medium heat. Add onions and bell peppers, sauté until soft.
- 5Add ground beef, potatoes, cumin, paprika, black pepper, and salt. Cook until the beef is browned and potatoes are tender. Let cool.
- 6Preheat the oven to 375°F (190°C).
- 7Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 8Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork.
- 9Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 10Bake for 25-30 minutes or until golden brown. Serve warm.
Equipment
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