Kilawin Tanguigue

Ingredients:
100 gms. tanguigue fillet (large dice)
250 ml. white vinegar
1 tsp. iodized salt
For the marinade:
100 gms. red bell pepper, diced
10 gms. red chili (optional)
50 gms. ginger, minced
60 ml. calamansi juice
250 ml. vinegar
20 gms. sugar
Salt

Directions:
Combine all ingredients for the marinade in a blender.
Puree until smooth.
Season marinade with salt.
Add more sugar if necessary.
In a stainless or ceramic bowl, "wash" the diced tanguigue fillet with vinegar and salt.
Discard the vinegar.
Add the marinade and let is stand for a few before serving.

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Grilled Tanguigue

Ingredients:
1 slice marinated tanguigue
Buttered vegetables (potato, carrots, broccoli, Baguio beans)
Seasoning
Lemon juice
Java rice

For the marinade:
Lemon seasoning
Chicken powder
White pepper

Directions:
Mix all ingredients for the marinade and marinate the tanguigue slice for at least half an hour.
Place the fish in a greased wire grill.
Turn fish once in a while.
Grill the fish for at least 20 to 30 minutes.
Serve with buttered vegetables, java rice, additional seasoning and lemon

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Grilled Bulgan (Seabass)

Ingredients:
Bulgan (seabass), cleaned & split in the middle
Achara

For the marinade:
Calamansi juice
Salt
Pepper
Garlic
Tanglad (lemongrass)

Directions:
Mix the marinade mixture.
Marinate the fish for an hour.
Grill the fish until done.
Serve with achara.

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Fillet of Maya-Maya with Sweet-Sour Ginger Sauce

Ingredients:
½ k maya-maya, fillet but skin-on, sliced into big pieces with equal thickness
Rock salt
¼ inch ginger, peeled and crushed

For the escabeche sauce:
Pre-mix in advance...
250 ml. pure sukang tuba
250 ml. water
90 gms. sugar
15 gms. rock salt
1 pc. green sili, long

Directions:
Season fillet with rock salt then set aside.
Heat oil in a frying pan then add fish, skin side down.
Slightly brown the fish then turn over.
When fish is half cooked, remove from pan and set aside.
Brown the garlic in the same pan then add the ginger and brown too, without burning the garlic.
Push the ginger and garlic to the side of the pan then add the fish.
Add the sauce and bring to a boil without stirring.
Add the sili.
Cook the fish in the sauce until done and simmer the sauce until the vinegar is cooked and the sweet and sour balance is achieved.

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