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Recipe Guide For Lesson On Cook, Plate Ad Serve Fish

This document contains recipes for breaded dory fish fillet, grilled bangus, and steamed tilapia fish. The breaded dory fish fillet recipe includes instructions to coat fish strips in flour, egg, and breadcrumbs then fry until golden brown. A bechamel sauce is also prepared using butter, flour, shrimp, and evaporated milk. The grilled bangus recipe instructs to stuff fish with diced vegetables like tomato and onion, then grill or bake until cooked. The steamed tilapia recipe involves stuffing fish with vegetables and cheese, then steaming for 5-10 minutes. All recipes suggest plating the cooked fish with a side sauce.
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0% found this document useful (0 votes)
55 views4 pages

Recipe Guide For Lesson On Cook, Plate Ad Serve Fish

This document contains recipes for breaded dory fish fillet, grilled bangus, and steamed tilapia fish. The breaded dory fish fillet recipe includes instructions to coat fish strips in flour, egg, and breadcrumbs then fry until golden brown. A bechamel sauce is also prepared using butter, flour, shrimp, and evaporated milk. The grilled bangus recipe instructs to stuff fish with diced vegetables like tomato and onion, then grill or bake until cooked. The steamed tilapia recipe involves stuffing fish with vegetables and cheese, then steaming for 5-10 minutes. All recipes suggest plating the cooked fish with a side sauce.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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GROUP NO.

RECIPE GUIDE FOR BREADED DORY FISH FILLET


Ingredients
2 pcs Medium Size dory fish at room temperature
bread crumbs
2 medium size eggs
flour
butter
shrimp cubes
evap milk
cooking oil

Procedure:

1. Prepare all the Ingredients and cut fish into uniform 1 1/2 inches thick strip
2. Prepare the Breading Ingredients in an individual flat container
3. Coat with flour, dip in egg and roll in bread crumbs
4. Fry in a medium heat stove without burning until golden brown
5. Cook until 3 minutes until golden brown
6. Prepare bechamel sauce by cooking 1 tbsp of flour with 1 tbsps of butter
7. Add half of the shimp cube and let it cook a bit
8. add evaporated milk about 1 cup
9. Wait until it thicken into sauce
10. Seasoned with your chice of spices and herbs
11. Seasoned with salt and pepper
GROUP NO.

RECIPE GUIDE FOR GRILLED BANGUS


Ingredients
2 pcs Medium Size Bangus Fish gutted and evicerated
2 pcs tomato
2 pcs medium size onion
1 medium size ginger
pepper or paminta
butter
soysauce
calamansi
sili to taste

Procedure:

1. Prepare all the Ingredients and cut vegetables into small dice
2. Wash carefully fish and remove extra guts if necessary
3. Pat it dry or place in a collander
4. Filled the fish with the fillings
5. Place in a medium size tray on a bedding of vegetables
6. Bake and brushed with butter once in a while
7. Plate elegantly on a clean plate with sauce on the side
GROUP NO.

RECIPE GUIDE FOR GRILLED BANGUS


Ingredients
2 pcs Medium Size Bangus Fish gutted and evicerated
2 pcs tomato
2 pcs medium size onion
1 medium size ginger
pepper or paminta
soysauce
calamansi
sili to taste

Procedure:

1. Prepare all the Ingredients and cut vegetables into small dice
2. Wash carefully fish and remove extra guts if necessary
3. Pat it dry or place in a collander
4. Filled the fish with the fillings
5. Grilled until fully cook in a stove top griller
6. Plate elegantly on a clean plate with sauce on the side
GROUP NO.

RECIPE GUIDE FOR STEAMED TILAPIA FISH


Ingredients
2 pcs medium size tilapia fish gutted and evicerated
2 pcs tomato
2 stalks medium size onion leeks
1 medium size ginger
pepper or paminta
cheddar cheese
toyo mansi as dipping sauce
sili to taste

Procedure:

1. Prepare all the Ingredients and cut vegetables into small dice
2. Wash carefully fish and remove extra guts if necessary
3. Pat it dry or place in a collander
4. Filled the fish with the fillings, and create a slit in the flesh where the cheese must be place
5. Steam about 5-10 minutes
6. Plate elegantly on a clean plate with sauce on the side

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