Category Archives: SEAFOOD RECIPES

Paksiw na Bangus


  • 1 knob fresh ginger, skinned and thinly sliced
  • 6 cloves garlic, peeled and slightly crashed
  • 1 large milkfish, cleaned and cut into 2-inch thick
  • ⅔ cup white vinegar
  • ½ cup water
  • 3 tablespoons soy sauce
  • ¼ cup olive oil
  • 1 medium onion, sliced
  • 3-5 red/green Thai chili peppers
  • 2 bay leaves
  • 1 teaspoon whole peppercorn
  • ½ teaspoon red crushed pepper
  • Salt to taste
  • 1 bitter gourd, seeded sliced (optional)


Put half of the ginger and garlic in the bottom of a medium pot. Add the fish, then the rest of the ingredients except the bitter gourd. Cover and simmer for 15 minutes. Add the bitter gourd and simmer for another 5 to 8 minutes. Transfer to a serving plate. Serve over hot rice.


Creamy Mussel-Shrimp Soup

 Prep Time: 20 mins | Cook Time: 30 mins | Yield: 6-8 servings

2 lbs. mussels, cleaned
1 lb. large shrimp, peeled & deveined, heads on
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 tablespoons minced garlic
½ cup diced yellow onion
½ tablespoon dry thyme leaves
¼ teaspoon red crushed pepper 
1 fresh lemon, thinly sliced & seeded
1 ½ tablespoons flour
½ cup dry white wine

¾ cup low-sodium chicken broth
¾ cup half & half 
2 zucchini, sliced, optional
6 low-sodium (60mg/3 slices) baby Swiss cheese
Salt & ground black pepper
Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.
In a large pot over medium heat, melt 2 tablespoons olive oil and the butter. Add the garlic, onion, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and shrimps and stir to coat them with all the flavors. Push vegetables to the side, add the remaining 2 tablespoons olive oil, then add flour and cook for 2 minutes. Add the wine, chicken broth and half & half; cover the pot and steam for 10 to 12 minutes until the mussels open. Add the zucchini (if using), cheese and salt and black pepper to taste. Taste and adjust seasoning if necessary. Serve hot with crusty French bread to dip in the sauce.