Simply a good lunch

By Gay, August 19, 2010, In Seafood

Home » Seafood » Simply a good lunch

Last Sunday, I ventured into the GenSan market for seafoods. I decided this week would be more of a seafood week in my menu so I bought squid, shells called imbao, talakitok (which I’ve already cooked into sinigang) and these fish called tamban (herring).

For me there is no other to cook this but deep-fried to crunchy goodness so that you just pop this in your mouth, bones and all! The fish were rather small and took a lot patience to clean each one. But it was worth it. Just add freshly ground pepper and salt to the fish and deep fry. For a garlicky flavor, I fried a few cloves of chopped garlic with the fish.

This was lunch, which I paired with tinolang imbao (shells), recipe to follow .

Yes, that was one good lunch.

About the Author: Gay

Thanks for reading my blog. I'm a corn breeder who also loves to eat and cook. Most of the recipes in this blog are dishes that I have cooked in my own kitchen. This blog is an off shoot way way back in 2007 when as PhD student, I had a major writer's block for writing my dissertation. So instead I turned into blogging my exploits in the kitchen. I've come long way then. getting my PhD and currently cooking in my third kitchen so far. My dog, named Pasta and I are based in Phitsanulok, Thailand.

3 Comments on "Simply a good lunch"

NeilTG August 19, 2010 at 3:22 AM -

i still have to learn to eat fish…i mean with head and all… i felt choked when i tried sometime ago to add the gory details of heavy metals seeped into the fish gut, and of course the natural marine parasites residing the scales…is this description too much? then add the bivalves and shells which i leave to anyone’s imagination.

well my point is, no matter how seafood eating may seem hideous at times… masarap pa rin.=D

parang…

masarap…
ang ampalaya dahil mapait,
ang bagoong at alamang dahil siya’y binulok, at;
ang barbecued pork intestines dahil sa nakakahumaling na amoy.

after all, totoo ang kasabihang, masarap ang bawal. hehehe

thanks gay for your true, no frills cuisine… nakakainspire.
fresh and no pretentions.

=D
Heidi August 19, 2010 at 8:02 PM -

Tamban! My Lola used to just pack it with lotsa salt and let it be for like three days. When you fry it, it’s like “tuyo”. I miss that. I should make that soon.