Fish balls are popular street food in the Philippines. Fish balls are a common food in southern China and overseas Chinese communities made from surimi. They are also common in Scandinavia, where they are usually made from cod or haddock
Daing na Bangus (Marinated Milkfish) is one of the popular Pinoy Daing Dishes. Daing is a general term for curing and preserving fish and other seafoods with salt and vinegar in the Philippines, some preparation are marinated, salted and sun-dried.
Lapu-Lapu or “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.
Halabos na Hipon is merely a basic way of cooking shrimp where head, tail and everything else is intact, stirred in a pan with a little water right until it changes color. The shrimps are not deveined through the shell, they’re just washed, with the antenna or the long whiskers cut, and the sharp pointed rostrum (above the eyes) trimmed out. Using just plain water is standard, but a little is needed as the shrimp have residual liquid in it.
Nilasing na hipon is a simple but tasty shrimp dish, the shrimps marinated in wine or liquor then sauteed in butter with onion and pepper. Nilasing na Hipon is popular not only as a main dish among us Filipinos but also as an appetizer in family gatherings, fiestas, parties and other special occasions.
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy.