Fried Squid w/ Onions and Tomatoes and Herbs

One of my favorites that I would always love to eat.  We always do this in Sagrada when we were still there.  This time I just made a little twist to it and add more herbs to make it more yummy.  The result is such amazing taste.  Try it for yourself.

Ingredients
4 large squid (insides cleaned)
3 large tomatoes, chopped
2 large onions, chopped
1 tsp basil
1 tsp parsley
salt and pepper to taste

Procedure
Mix all the ingredients except squid in a bowl.
Divide into 4.
Insert the mixture into the squids.
Seal with a toothpick.
Deep fry until cooked. ( Make sure that you don't overcooked since squids tend to get a bit chewy when too much cooked)

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Ginataang Hipon w/ a Twist (Prawns cooked in coconut milk)

This is really a different kind of dish that I am sure you will be happy with when you try it.  Bicolanos are known for dishes cooked with coconut milk/cream and lots of chillis.  This ginataang hipon is somewhat similar to the ones they cook except that I try to balance the hotness with the sweetness of the pinapple and zuchinni.  Instead of using the usual small red chilli peppers or labuyo, I used the chilli flakes that you can buy in shops (mckormick) so I can more or less gauge the hotness of the dish. 

Ingredients
12 big king prawns
1 medium onions, minced
1 tbsp garlic, minced
1 c coconut milk
1 small tin pinapple pieces in heavy syrup
2 zuchinnis, cubed
olive oil
1 tsp chilli flakes
salt and pepper to taste

Procedure
Fry the zucchini in olive oil until a bit brown.  Set aside
Sautee onions and garlic.  Put in the chilli flakes.
Add in prawns.  Stir.
Put in zuchinni cubes and pineapple pieces and stir. 
Pour in the pineapple juice and coconut cream.
Add salt and pepper.
Simmer until thick and creamy.


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My Yummy Garlic Buttered Prawns

I guess this one is one of my hubby's favourite dish because he ate a lot of rice with it and it took a bit of time for him to finish eating.  I would have to agree with him because even I, loved this dish so much that I could not stop eating.

Try it and enjoy.

Ingredients
14 king prawns
1 c lemonade
1/2 c butter (125 g)
2 tbsp garlic, minced
1 medium onions, minced
1 tsp parsley
salt and pepper to taste

Procedure
Marinate the prawns in lemonade with a dash of salt and pepper for at least 30 minutes.
Heat the butter in a non - stick pan.
Sautee onions and garlic.
Add in the prawns.  Stir.
Pour the lemonade marinade and add more salt and pepper.
Add in the parsley.
Simmer until the sauce evaporates.
Remove from fire when the sauce is thick and well absorbed by the prawns.
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Adobong Pusit

Living far from the coast here in Australia means finding fresh seafood in the market would be difficult.  Being in the entrance of the outback makes it worst too.  How I wish I could buy fresh ones...just like the prawns, crabs, alamang, fish, squids etc. which you can find at the Hagonoy Market.  In our barrio, Sagrada, we would often just buy from those who would come to the house and sell u
s freshly caught seafoods and at a very fair price...you can haggle the price if you want too.  There is one seafood that I never failed to eat whenever it is on our table eversince I can remember --- Adobong Pusit.  My father would always be the one to cook this dish for us as he was the best cook in the family.  I remember him being so careful about not removing the blank ink which he said is the thing that really makes the pusit tastes better...adding a sweet taste to the dish.  Here in Australia though, aside from the difficulty of finding them, the squids that you can find at the shops would not have the black ink anymore.  I remember one time when we were in Emerald, Queensland for 4 months, I was able to get some with black ink still in them.  I was so happy and decided to cook half for adobo and the other for grilled pusit with tomatoes and onions.  My husband was so surprised that I did not remove the ink from the squids.  He never had squid dish with ink in the past so I told him to wait til he taste my squid dish.  I was so excited to see his reaction when he ate the adobo and hey!  He loved them!  He said they tasted different...a bit sweet and fresh.

Ohhh now, since I do not have fresh ones, the Saba Squid in tin will do then.  Good thing I was able to get them when we were at the Filipino store in Toowoomba.  We do not eat squid straight from the tin so I cook them the way I cook the fresh ones.  Although the taste is yummy, still nothing can beat the freshness of newly caught squids.

Ingredients
1 tin Saba squid in soy soy sauce or chillis or 1/2 K fresh squids
2 tbsp soy sauce (kikkoman)
1 medium onion, diced
2 cloves garlic, crushed
2 medium tomatoes, diced
1/3 c vinegar
1 tbsp sugar
salt and pepper to taste
(add a bit of water if you're using fresh squids or you can add sprite or 7-up instead of water)

Procedure
Heat oil in a pan. 
Sautee onions, garlic and tomatoes until they caramelised.
Add in the squid and stir until it absorbed the taste of the onions etc.
Add in the rest of ingredients.  Do not stir after you put in the vinegar.
Simmer.
Serve with rice.

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Tuna Pesto Penne Rigatto w/ Black Olives

I've found out that my former student, Jana (thank you for the photo). cooked tuna pasta with her home made pesto so I asked her if she could give me her recipe.  However just like me, she would sometimes cook using taste method...in short no particular rule in measurements of ingredients.  Anyway, that's what make us different and more at home with our cooking. 

Here is a good recipe in making this dish.  Trial and error until I was able to make a good one.

Ingredients
1/2 penne rigato
1 tin tuna in water
2 c fresh basil leaves
1/2 c freshly grated parmesan cheese or romano cheese
1/2 c extra virgin oil
1/3 c  walnuts
3 garlic cloves, minced
salt and  pepper to taste

Procedure
Cook the penne according to package instruction
Grind basil in your blender using pulse mode.  Add the garlic and continue to pulse. 
Add olive oil slowly.
Add the cheese.  Continue grinding.
Put in salt and pepper and grind again.
In a small bowl, put in the tuna (tuna in water tin). Add in the pesto (will depend on how much you want). 
Serve with noodles
Top with olives.

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Shrimp Fetuccine by E. Estrada

One good thing about being a teacher is finding your former students liking the things that you also like doing -- cooking and baking.  Eliza Estrada was one of my students in Social Studies way back when I was still teaching at Miriam College.  She's one of my smart and well behaved students who would never ran out of stories to tell.  I recently found out that she posted a dish at FB and I asked her if I could feature this in my foodblog and she immediately said yes.  Thank you dear!  Like many other Filipinos, her dish is made better by tasting as she cooks it.  No big rule in measurements, just trust your instict and your taste buds.  I would surely try this one too as soon as I get prawns.

This is her email:

Saute ng garlic in oil, then add 1 pk of heavy whipping cream (473 ml).. Stir in half a pack of 6blend italian cheese (parmesan, romano, mozzarella, asiago, provolone and fontina), then I just added more parmesan cheese.. Stir under low fire.. I added the shrimp and broccoli. Then stir in fettucine.. Add salt pepper to taste and parsley flakes.. Then remove from fire... :)

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Crumbed Fish Fillet (Hoki)

For a change, we had crumbed fillet fish for dinner with matching tartare sauce.  This is a wonderful dish that is healthy and doesn't ask too much prep.  My husband and I both loved it and how I wish my daughters would start eating fish so they can also enjoy this dish.  You can also replace hoki fish with any filleted fish that you like.

Ingredients
500 fish fillet, hoki or any fish
1 tbsp lemon juice (or calamansi)
4 tbsp plain flour
2 eggs, whisked lightly
1 c breadcrumbs
30 g butter
salt and pepper to taste

Procedure
Drizzle fish with lemon juice.
Sprinkle with salt and pepper.
Roll fish fillet onto the flour.
Dip in the eggs.
Dredge onto the breadcrumbs
Heat pan. 
Put the butter on the pan.
Fry fih fillet.
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Baked Oysters

Oysters are my favorite shellfish in the world.  Once I started eating them, I just can't seem to stop.  I remember my parents would always warn me about tummy aches whenever I eat  them..haha!  One thing I have learned from my father in cooking oysters is you don't really boil them with water.  Clean the oysters, place them in a bucket and then pour boiling water on them.  Remove the water and open the oysters with knife.  Dunk them literally in vinegar with coarsed milled peppercorns and dice onions.  Eat with rice oohhhhh soooo yummmmyyy!

You can also be a little "soysal" or elegant in eating oysters by baking them like the recipe below.  I have tried this before and gee soooo yummmy!  I am so glad to find one photo of this dish at  the FB album of Jen Cabacungan - Garcia.

Ingredients
oysters
garlic, minced
butter
grated cheese

Procedure
Open oysters and remove the top part of the shells.
Place the oysters in baking pan.
Put butter, grated cheese and garlic on top of each oyster.
Bake in a 175C preheated oven just until the cheese and butter melt.

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Pink Salmon Afritada

Another experiment that turned out really great!  To have a bit of rest from eating too much meat, why not use the tin fish in your pantry and cook up a wonderful dish?  I would have to love to cook the fresh salmon though but there's none in our freezer so the tin one will do.  I can also suggest that if you are feeling a bit lazy, you can also use the ready mix sauces available in the market.  This time though I did not use one. 

You can also experiment with any tin fish in your pantry -- tuna, whitings, etc

Happy cooking everyone!

Ingredients
1 tin pink salmon
1 tsp peppercorns
1 medium carrots, cubed small
1 medium onions, sliced thinly
1 tbsp garlic, minced
2 pcs bay leaf
1/3 c green peas
1/4 c red capcicum, cubed small
1/2 c tomato sauce
1 tsp paprika
salt and pepper to taste

Procedure
Sautee onions, and garlic.
Put in the peppercorns.
Add in the bay leaf, capcicum, carrots and green peas.
Put in the pink salmon with its juice.
Boil a bit.
Add in the paprika and tomato sauce.
Dillute with a bit of water.
Add salt and pepper.

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Sinigang na Hipon by J. Cabacungan-Garcia

Sinigang na Hipon (Prawn in Tamarind Soup) has been a family favorite for ages.  Jen, a former colleague, shares this photo and recipe to us.  She has lots of recipe to share with us so watch out for the next ones!

The hipon (prawns or shrimps) can be cooked in a lot of ways but this one is my fave.  The sweetness of the prawns mixed with the sourness of the tamarind produces an awesome taste that makes one's palate satisfied. 

The price of prawns (swahe) in Hagonoy was Php250 - 400/kilo the last time I was there (2011).  How I wish I could get them here that cheap.  Last Easter, I bought half a kilo of tiger prawns for about Au$8 or $9 which means the price per kilo here would be around Au$16 - 18 and sometime it would even go more than that.  Ohhh how I miss Hagonoy!

Ingredients
1 k prawns
1 packet tamarind soup base
1/4 k okra
1 bunch string beans (snake beans)
1 onion, chopped
2 tomatoes, quartered
2 pcs green chili peppers or finger hot peppers
salt to taste

Procedure
Boil water with onions and tomatoes.
Add the shrimps,okra and string beans.
Add the sinigang mix (tamarind soup base) and salt.
Add the okra and chili peppers.
Simmer.

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My Easy to Cook Seafood Paella

Paella is a rice dish which may include meat, peas, beans, capsicums etc.  The hero of the dish is the rice itself.  The word paella comes from the old French word paelle which actually originates from the Latin word patella  which means pan.  The dish on the other hand is  Valencian in origin (a place in Spain) and  one of its identifiable symbols.  They would usually use a paellera -- a big pan where the paella will be cooked which will also be used as the serving "plate."  It is usually cooked on open fire using branches of orange and pine trees which in turn add more appetizing smell to the paella.

This dish was brought to the Philippines by the Spanish when they governed our country.  I consider this as one of the best Spanish influences when it comes to food.

Paella would always use saffron as one of its ingredients but since I do not have it in my pantry, I decided to whip up my own recipe for the paella.  Good thing I have discovered that the baked seafood rice in capcicum that I made many months ago tasted similar to the paella that I have had before.  Paella can also be cooked with all the ingredients all together in the rice cooker if you want it the easier way. You can also cook the rice with all the ingredients in the pan if you wish.  What I did with my dish is to cook the rice separately in the rice cooker and just added it to the mixture in the wok.  I do not have a paellera and the closest to it is my non - stick pan but I chose to use the wok for the fear of having to transfer the paella into a bigger pot or wok in the middle of cooking. 

If you wonder what kind of rice can you use for the paella recipe, I used jasmine rice.  I wanted to use arborio originally for the dish but I decided against it because arborio is much too dear (stingy me).  You can also use any short grain rice or whatever rice you like as long as they stick together and absorb the juice of the paella mixture.  I also decided to bake my paella to make sure that the rice would really absorb all the taste in the mixture.

The result was really delicious.  Try it and I tell you it's all worth it.

Ingredients
1/2 c seafood marinara mix (calamari, pink salmon, prawns, mussels, barramundi fish, clams etc)
4 c jasmine rice
1 c green peas
2 medium onions, minced
1 tbsp garlic, minced
1 big red capcicum, diced
2 big tomatoes, diced, deseeded and peeled
3 tbsp tomato paste
2 chicken cubes
2 c water
2 tsp paprika
1 tsp thyme paste
1 tsp parsley (dried flakes)
salt and pepper to taste
2 hardboiled eggs, quartered
salt and pepper to taste
olive oil

Procedure
Cook the jasmine rice in the rice cooker.
Dissolve chicken cubes in the 2 c warm water in a pyrex measuring glass.  Stir in the tomato paste.  Set aside.
Heat up a wok or paella pan with olive oil.
Sautee onions, garlic, tomatoes and capcicum.  Cook until the mixture is just about caramelized.
Add in the herbs, salt and pepper.  Stir.
Put in the seafood marinara mix.  Stir.
Pour in the chicken broth - tomato paste mixture.  Boil.
Put in the rice.  Stir.
Simmer until most of the liquid has evaporated.
Transfer the paella into a baking dish. 
Arrange the egg wedges on top of the paella.
Cover with foil and bake for 15 minutes in a 180C preheated oven.

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Tin Pink Salmon Fish Balls with Herbs

Thinking of new ways to cook your tin tuna, sardines or salmon?  I was in the same situation this morning.  Feeling a bit lazy from the Easter break when take aways were just about a hand reach, I was in a dillema whether to serve a boring sauteed tin pink salmon or serve it as is.  I decided to do neither but made a yummy balls out of the tin pink salmon and concocted a mixture of herbs to make the taste better.

This is quite an easy dish as long as you have the herbs in your pantry.  You can either use the fresh ones or the dried ones.  In this recipe though I preferred to use the dried ones because it's easier...no chopping needed.

Ingredients
1 tin pink salmon
1 egg, beaten
1/4 c crumbed in one (white wings) + 1/2 c for dredging
1 tsp coriander
1 tsp parsley
2 tsp garlic granules
2 tsp mixed herbs
salt and pepper to taste

Procedure
Remove liquid from the salmon. 
Using fork or your hands, shred the salmon meat.
Mix in the egg.
Mix in the 1/4 crumbs, coriander, parsley, garlic granules, salt and pepper with the salmon.
Form a ball from the mixture smaller than a golf ball.
Dredge into the crumbs and fry in a hot oil.
Cook until golden brown.

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Sweet Potato Okoy (fritters)

Okoy is a favorite snack, entree or main meal on our dinner table back when we were still in the Philippines.  Whenever we went to the Hagonoy town center, we would always buy this yummy dish from one of the vendors near the tricycle parking area.

They usually made okoy from pumpkin, sweet potatoes, potatoes, or green papaya and bean sprouts with flour, eggs, salt and pepper and prawns.  Deep frying is the best way to cook this dish.  Okoy or ukoy is a traditional dish in the Philippines which is believed to have originated from Laguna.

Here in our place, it is so easy to get pumpkins, sweet potatoes, and potatoes but it's difficult to get fresh seafood like prawns.  Usually you would only be able to get the frozen ones, the boxed ones, or worst the tin ones!  This makes me a bit frustrated when I want to cook something Filipino which has seafood in the ingredients.  Oh anyway, so I have to make do of any available stuff around.  When I first cooked okoy for my husband, he literally fell in love with it!  He eats them with gusto!  Funny that 4 pieces of okoy are not enough to satisfy his cravings haha!  I made his first okoy with just pumpkin, the second one with both pumpkin and sweet potatoes and this time just with sweet potatoes.  The difference among the three okoys is that the last one was crispier than the others.  Why don't you try this wonderful okoy recipe that I did myself. 

Ingredients
1 big sweet potato (almost half a kilo) (shredded)
300 g prawns (chopped)
2 tbsp flour
1 egg
salt and pepper to taste

Procedure
Place the sweet potatoes in a big bowl.
Add in half of the chopped prawns and the other ingredients.
Mix well using your hands.
Make a ball of okoy ( a little over the size of a golf ball) and flatten it with your palm.  Top with chopped prawns.
Deep fry until golden and crispy.
Serve with your favorite dip.

Note:  I chose to chop prawns and remove the shells to make the okoy tastier and easier to eat.  You can also choose to squeeze out the juice of the sweet potatoes before mixing it with the other ingredients or just use the sweet potatoes as is.


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My Morrocan Beer Battered Hoki Fish

We had sweet and spicy potato wedges and a very apt partner to it ---beer battered hoki fish.  I decided that since we were having a fish dish with herbs on it, we would also have the fish fillet in the freezer.  One way of making them blend together as a complete dish is to use the same herbs I used for the wedges.  Thus, the moroccan style beer battered fish was born.  This was just an experiment and it turned out really good.

Ingredients
250 g of hoki fish fillet
1/2 c self raising flour
1 bottle of cold beer (any beer type...I used XXX)
1 tsp cumin
1 tsp coriander
1 tsp thyme
1 tsp paprika
salt to taste

Procedure
Salt the fish fillet on both sides.
Whisk beer and flour gently.  Do not overwhisk.
Add in the herbs and whisk gently.
Heat a non stick pan. 
Dredge the fish onto the dry flour and then dip onto the batter.
Fry until golden brown.

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Seafood and VeggiesTempura

Whenever I go to a Japanese Resto or Take Away Fast Food, I would always order tempura and sushi rolls.  They make me so hungry each time I see them hehehe. 

The other night I was watching My Kitchen Rules Australia and the sisters from Victoria prepared a tempura platter for their special guests.  I got inspired by their tempura platter so I told my hubby, I will make some for us.  He asked me if I know how to make them.  I said "no sweat...that's so easy."  I did not have my pen then so I had to just remember how to make the batter.  I am not sure though if they added baking soda which I did but my tempura turned out good too --light and crunchy.  The secret of making tempura batter is to use cold water or crushed ice and mix them lightly with a spoon making sure that the batter is light and thin.

You can use any veggie or seafood that you want.  There is no rule on what veggies or seafood that are used in tempura.

Ingredients
Batter
1 egg
1 c plain flour
1 c ice cold water or crushed ice
a pinch of baking soda

Procedure
Beat in egg in bowl.  Add in the water.  Put in the sifted flour.  Mix lightly.  Do not overmix.
The batter should be light and thin.  If it is thick, add more crushed ice or ice cold water.
Coat your veggies or seafood and deep fry.
Serve with tempura sauce.

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Racquel's Sinigang na Ulo ng Salmon sa Miso (Salmon Head in Miso)

Miso is a traditional Japanese seasoning paste.  This is made from fermenting rice, barley and/or soy with salt and fungus.  The result is a thick paste used in sauces, spread, pickling veggies and meat. 

Miso is a staple ingredients in many Japanese dishes that calls for soup.  The earliest miso is made basically from grain and this is called "hishio."  It is believed that this grain and fish miso has been around Japan since the Neolithic Period.  However, there is also a study that miso has actually started during the 3 century BC or even earlier in China.  It is very interesting to know that it was later introduced in Japan around 6th century AD just as the same time when Buddhism was also introduced in Japan.  Miso is quite very high in protein, vitamins and minerals and had become a part of the nutritional diet of feudal Japan.
This miso soup is also popular in the Philippines.  I would remember my father cooking fish in miso.  He didn't use the ready made miso soup base but he would use the miso paste that you can buy from the vegetable stalls in Hagonoy Town Market or palengke.  Here in australia, you can buy miso from Asian Store at McWhirter's in Brunswick, Brisbane or any Asian stores around.  I am not that confident in using the paste though.  I think I have used it before when we were still in the Philippines.  The result was nice...but I must admit, my tatay's (father) and my Ate Susan's or her hubby's miso soup are better.  I have a number of Mama Sita's miso soup base in my pantry but I never had the time or the urge (?) to cook one.  I would probably cook one when my hubby's able to get me a nice fish head.

Racquel, a cooking enthusiast and a lover of food, has shared with me this recipe.  I should really try it!  I think you should too!

Here's the recipe...

Ingredients
1 k salmon head
30 g ginger (squashed)
1 medium onion, diced
3 cloves of garlic
2 medium size tomatoes, diced
green chillis
1 horse radish (labanos), sliced diagonally
1 bundle spinach (mustasa)
30 g fresh tamarind (boiled, juice)
miso paste

Procedure
Boil tamarind and squeeze juice.  Remove the tamarind skins and seeds.  Add the miso to the tamarind juice and boil them together.
Sautee garlic, onions, ginger and tomatoes.
Put in the fish. 
Pour in the tamarind - miso soup mixture.
Put in the veggies. Simmer and serve hot.
I hope I did a good job in fixing and translating the recipe Racquel =)

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Mini - Fishballs (bolabola)

Fishball is one streetfood that you can't miss when you are in the Philippines.  Everywhere you go, you would always find a pushcart of fishballs.   I love them! 

I guess that's the first thing I bought before we took the Jeepney at Malolos Crossing.  I can't believe that after 2 years the same manong is still the one selling fishballs and samalamig in that place.  He also sells kikiam and chickenballs but still fishballs are the best....and the best seller too.  I would always buy Php10 and he would put them in a plastic cup.  It's funny that he didn't bother to ask me what sauce would I want for my fishballs.  His memory is amazing!  He remembers how I used to want them.  My husband, who never had one before in his life, gladly joined me in eating the fishballs and drinking the gulaman samalamig.  He loved them!  Hmmm wait til I take you hun to UP tusok tusok isawan at fishbolan haha!

I tried to find the recipe for the street fishballs on the internet and I did.  The problem with it is that it's a recipe for commercial purposes.  It has lots of preservatives which I don't think we would all like (e.g. phospate).  Since I am cooking for a big boy and 2 little girls, I'd rather use the healthy ingredients.  I remember my sister making fishballs for us when we were all still single and when we were still living in our old house in Sagrada.  They were so yummy.  I am not sure what kind of fish did she use but it's the one that's similar to bangus (milkfish) but with lots of bones though.  I would watch my sister painstakingly removing the bones one by one.  Goodness, I would definitely go crazy If I were the one doing that!  Well anyway, here is the recipe that I concocted that I hope is similar to the one that she made years ago. 

Ingredients
1/4 K Fish Fillet
1/2 bunch kinchay (parsley),minced
2 stalks spring onions,minced
1/3 c milk (fresh or evaporated)
6 tbsp plain flour
salt to taste
pepper to taste (optional)

Procedure
Flake the fish fillet or mince it.
Mix the fish with the dry ingredients in a bowl. 
Pour in the milk.  Mix well.
Cover the bowl with cling wrap and refrigerate until it resembles a dough.
Make small balls (half a tbsp)
Heat a pan with enough oil to deep fry the fishballs.
Fry the fishballs and cook to your liking.

Note:  If kinchay is not available you can use the dried flake ones in small McCormick jar (which I used).  For the DIP , click the dip label.

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Baked Fish Fillet in Lemon and Olive Oil

Living in Australia makes me crave a lot for tilapya, bangus, asuhos, sapsap, aligasin etc.  I miss the pangat with tomatoes and oil cooked by my father when he was still around.  I guess that's our easy and cheap dish to cook that's why we would always have it.  In Hagonoy, fish and other seafoods are not a problem.  Even if you do not go to the palengke (market) at the town center, street vendors will come to your house selling you freshly caught seafoods. 

My brother would often joke that our meal is called bente - bente (Php 20) because my parents would often buy the Php20/tumpok seafood. That's how cheap it is to live in our place.

Anyway, I am sure that most of the Filipinos from the provinces of the Tagalog region would probably know how to cook pangat na isda.  My father had a lot of ways doing it depending on what kind of fish did we have then.  He would cook pangat na tuyo (dry pangat), pangat sa kamatis (tomatoes), pangat sa kamias (bilimbi) and these are just 3 ways of cooking pangat.  If I make a list of the ways my father cooked pangat, it will certainly be a long one.

I did a twist to the usual pangat that I am used to have.  Instead of cooking it on a stove, I baked it.  The taste is just so good and my husband loved it.  You can replace the fish in the recipe if you want.

Ingredients:
1/2 K of fish fillet (tuna or salmon or hoki)
lemon juice
olive oil
3 big tomatoes
salt and pepper to taste

Procedure:

1. Preheat oven to 180 C
2. Marinate the fish fillet with salt and pepper
3. Put the fish fillet in a foil.
4. Drizzle with olive oil and lemon juice and seal the foil.
5. Bake for 15-20 minutes (depende sa size ng fish)

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