i love fish too so I will sahre to you a recipe of our family..This is a Filipino recipe however,
our family loves to have our own recipe..

We call this (filipino) Daing.

This is so easy, all you need is to marinade the fish

OK here's how you it. By the way i dont use or rather we measuring tools. We based the taste from our tongue..ehehe

Ingredients:
1 whole milk fish (bangus)
lots of garlic, crushed
vinegar
peppercorn, a little bit powdered
salt
a very small amount of sugar
about a teaspoon
laurel leaves, crushed
fresh basil leaves, crushed

All you need to do is cut the fish in half. Next, sliced the two laterally from the dorsal part but do not detached it from its body.

Now for the marinade afcourse mix everything.
here are the notes you need to consider about the marinade:
- The vinegar should engulp the fish when you marinade it
- the fish sauce should be half as many of the vinegar/ when using soy sauce, 1/4 of the vinegar
is its measurement.
- many garlic, it would enhance the taste.

Finally put the fish on the marinade and let it stand there for 24 hours..

After which fry the fish until its cooked.

Enjoy!!!

Mmm.. tasty!

I'm a novice when it comes to cooking~ the only fish dishes I enjoy making are fried freezedried anchovies served over rice with a little bit of lemon, and sinigang.

Fish sinigang can be made with a pack of tamarind powder (my favorite brand is Knorr), and veggies of your choice. You boil about 10 cups of water, pour in the powder and add all your chopped ingredients into the broth.

I make mine with tomatoes, spinach, garlic, and onions, and I like to use salmon. One time I made it with smoked salmon, and it came out tasting like a tangy bonito broth-- delicious!

love this - make it often.

Salmon Packets with Black Bean Sauce

Topping
4 dried black mushrooms (i couldn't find these @ my local market so i used dried shitakes)
4 Tb. preserved black beans, rinsed, drained & coarsely chopped (couldn't find "preserved" black beans so i used canned)
3 green onions (including tops), slivered (i just minced mine)
2 Tb shredded ginger (i minced mine)
2 tsp minced garlic
1 tsp sugar

Marinade
2 Tb soy sauce
2 Tb dry sherry or chinese rice wine (i used sherry)
1 tsp sesame oil
1 tsp cornstarch
1/8 tsp white pepper

4 salmon filets, skinned
1 Tb sesame oil
4 sheets (12 in x 12 in square)
lemon wedges for garnish

soak the mushrooms in warm water to cover for 30 minutes; drain. cut off & discard the stems and thinly slice the caps (didn't have to do much of this w/ the dried shitakes). combine the mushrooms with the topping ingredients in a bowl and set aside. combine the marinade ingredients in a wide, shallow bowl. add the salmon and turn once to coat. cover and refrigerate for 30 minutes.

preheat the oven to 400. to make each packet, place a square of foil on a flat work surface. brush the center of the foil w/ a small amount of sesame oil and place a piece of salmon in the center. spread a quarter of the topping over the fish. fold the foil over to cover the fish & fold all edges to seal

place the packets in a shallow baking pan and bake 15 minutes (i checked mine after 15 and they weren't done, so i added an additional 10 mins and they were perfect - {i also tested my oven temp w/ a candy thermometer & it's accurate} )