Fried Fish (Tamban or Herring-Sardinella)

Herring (Sardinella) or tamban, salinyasi, tunsoy, in Tagalog are popular fishes in the Philippines which can be processed into sardines (bottled in oil), canned, tinapa(smoked fish) dried salted fish(daing), fried fish, etc. Prices of this fish variety is not expensive and is lower compared to other fishes. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of Tamban. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fishes and drain off excess water for about 15 minutes before adding the salt.

1/2 kg Tamban (herring)

• 
  
  1/2 tsp. salt


• oil for deep frynig
  


• 2 big tomatoes sliced, for garnish


• 2 med size onions, sliced
  


• Vinegar & soy sauce for dipping

Preparation:

You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut the heads. Remove the entrails in the stomach. Rinse the fish inside out in running water. Drain off water. Salt the fish.

In hot oil, deep fry fishes in batches.

Arrange on platter. Garnish with slice tomatoes and onions.

Fish Pie

Fish is versatile and nutritious. You can steam, poach, bake, fry, grill, or even eat it raw(like cervichi/kinilaw/sashimi). Like meat, it is high in protein. When buying fish, look for firm and a fresh smell, red gills and bright eyes.

If fish is to be poached (like the recipe below), it should be in a well-flavored stock.

FISH PIE

Preheat oven to 180C / 340F

Ingredients

1 1/2 lbs potatoes, peeled
butter
milk
dash of pepper

500g white fish fillet (cod, haddock) (to be cooked in the poaching stock)
37g flour
2 eggs, harboiled
25g grated parmesan cheese

Boil potatoes until tender, drain and mash with a little butter, pepper and pepper. Set aside.

For the Poaching Stock

dash of black pepper
500 ml milk
1 onion, quartered
1 stick celery (optional)
1 bay leaf
pinch nutmeg
8 peppercorns
Combine the ingredients in a pan. Bring to boil place fish fillet for 5 minutes until fish is cook. Remove the fish and flake it and place in a casserole.

Save the soup stock. Add flour, pinch of salt and mix well (you can also use Bechamel Sauce instead)

In a casserole, arrange the fish slakes, top with sliced hardboiled eggs, cover with the mashed potatoes, spreading it evenly. Sprinke with grated parmesan cheese on top. Bake for 30 minutes until crisp or golden brown.