TOCINONG ISDA

Ingredients:
1 pc bangus (milkfish) or trout
1 pouch Tocino (Marinating) Mix
6 tbsps cooking oil

Directions:
1. Slit fish on the backside from head to tail, wash and pat dry.

2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.

3. Marinate for at least 30 minutes.

4. Pan fry over medium heat.

Parmesan-Baked Salmon Recipe

Ingredients:
1/4 cup Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 Crackers, crushed (about 1/2 cup crumbs)

Directions:
1. PREHEAT oven to 400°F. mix mayonnaise, cheese and pepper until well blended; set aside.

2. PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

3. BAKE 12 to 15 min. or until salmon flakes easily with fork.

Shrimp and Fish Fiesta Recipe

Ingredients:

200 gms medium shrimps, shelled but keep the tail intact
1 pouch tomato sauce (200 gms)
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/4 tsp sugar
1/8 tsp pepper
200 gms fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
1 pc medium carrot, sliced
2 tbsp butter
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 gms Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

Directions:

1. MARINATE shrimps in Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside.

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.