During Lent, we are challenged to become more creative in how we prepare seafood.
I asked Chingling Tanco and Enrique Valles of Mida Food Corp. (MFC) to share their recipes. For 16 years, MFC has been the distributor of local and international seafood. Thanks to its wide range of products, cooking on Ash Wednesdays and meatless Fridays has become much easier.
Clams and garlic
The meat of white clams is salty-sweet, soft and tender, and makes for delicious soups, stews and chowders. MFC’s stocks, cultured in Vietnam, are cleaned and blanched before freezing.
Cooking tips: Don’t overcook. Though the clams are pre-washed, it’s best to pass them through water before cooking. When you put the cooking liquid, cover it with a lid so the clams steam and cook faster, preventing overcooking. Do not serve unopened clams.
500 g Pacific Bay White Clams (available at major supermarkets and groceries)
2 tbsp extra virgin olive oil
6 cloves garlic, minced
1 c white wine
2 tbsp butter
½ c chopped parsley
1. Wash clams in cold water.
2. In a large pot, heat oil over medium heat. Add garlic, sauté for one minute, or until tender. Pour in white wine. Allow to reduce to half.
3. Add clams and immediately cover, allowing them to steam until clams start to open. Add butter, cover and cook till most or all of the clams open. Discard those that do not open. Transfer clams and juice to two large bowls. Sprinkle with parsley. Serve with grilled baguette.
Poached Barramundi
Barramundi has gained a reputation as one of Australia’s finest table fish with its firm, white, fine-grained meat. It’s cultured in Indonesia.
4 Mida Food Barramundi fillets, around 500 g (for orders, call 5240006)
1 bouquet garni
1 large onion
1 carrot
1 stalk celery
1 lemon peel
1 clove garlic
½ c white wine
1. Fill a large pot with water and add everything except the fish.
2. Bring to a boil and turn the heat down and simmer for 15 minutes for the flavors to infuse.
3. Gently place the fish fillets in the cooking liquor. Turn the heat off and allow the fish to poach for 3-4 minutes.
4. With a slotted spoon, remove the fish fillets. Be careful as the fish may break apart.
Gambas al Pilpil
Don’t overcook. When choosing shrimps/prawns, check translucence. The more translucent, the more chemicals have been used to process them. Though safe, the process takes a lot of
the prawn flavor away.
Pacific Bay Shrimps are available at S&R.
500 g Pacific Bay Jumbo Shrimp
Olive oil (enough to fill the pan at least 1 cm)
4 garlic gloves
1 small bird eye chili (labuyo)
1 tsp salt and pepper
2 tbsp white wine
2 tsp chopped parsley
1. Pour oil into a small frying pan or clay cazuela. Heat over medium to high heat.
2. Add the garlic, chili and shrimp; they should start sizzling immediately.
3. Cook for 15 seconds, then turn the prawns over.
4. Add the salt, white wine and parsley, then serve straightaway. Best with grilled bread.
Bacalao a la Vizcaina
Salt cod is also known as Bacalao. Salting is the traditional way of preserving fish. Salted fish can be used immediately after it has been defrosted; for a milder flavor, soak in water for a few hours. It has a mild taste that flakes easily when cooked.
Cooking tips: Pacific Bay Bacalao doesn’t have to be soaked in water beforehand. It’s lightly salted and presoaked before being packed. Pacific Bay Bacalao is available in most supermarkets.
500 g Pacific Bay Bacalao
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 tsp capers
2 large cloves garlic, minced
¼ c pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ c golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ c extra virgin olive oil
1 c water
1. Slice Bacalao into bite-size pieces.
2. Lay half the bacalao pieces flat in a deep-frying pan or Dutch oven.
3. Continue to layer half of the other ingredients over the Bacalao.
4. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil.
5. Repeat steps 2-4 with the remaining ingredients in the same order. Pour the water and white wine on top.
6. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Softshell Crab Risotto
The crabs, caught after shedding their old shell but before the new shell has hardened, can be served on their own as delicacies. Or they can be breaded, deep-fried or simply fried; they’re eaten whole, claws and all. Cultured in Indonesia.
Cooking tips: Take out the fingers, chest plate and the face; dress and dredge the crab first and make sure to cook it in very high heat, because there’s a lot of water in the crab and you don’t want the temperature to drop when the crabs are fried. Otherwise, the crab won’t be crisp.
Pacific Bay Softshell Crabs are available at S&R.
500 g Pacific Bay Softshell Crabs, gills removed
1 c tempura flour
2/3 c cold soda water
Oil for deep frying
Salt and pepper to taste
Ingredients for risotto
1 c arborio rice
2 c hot chicken stock
2 onions, minced
½ c white wine
2 tbsp butter
Salt and pepper to taste
1. Preheat oil to 360 degrees Fahrenheit in a deep fryer or deep wok.
2. Clean crabs (remove gills and face).
3. In a bowl, whisk soda water into tempura flour until the batter coats the back of spoon.
4. Cut medium crabs in half. Dip crabs in batter. Place crabs in oil. Brown crabs on both sides (approximately 3 minutes per side).
5. Remove crabs and sprinkle with salt and pepper.
To make risotto
1. In medium pot, sauté shallots in butter. Add rice and stir until covered. Stir in wine and simmer for 30 seconds.
2. Over medium heat, add stock one ladle at a time. Stir rice constantly, adding more stock once it is absorbed. Stir until risotto is creamy and al dente (approximately 20-25 minutes). Season with salt and pepper.
I wish you and your loved ones a meaningful Holy Week and a truly Happy Easter!
