I have featured fish here for quite a few times in the past week. Fried and grilled fish are my two favourite ways of cooking fish. I just think that by using those cooking methods, it preserves and sears the freshness which is what you want in your fish.

I have elso enjoyed featuring certain Filipino fish dishes that aren’t familiar with the Australian table. I must admit that apart from salmon and barramundi, I wouldn’t know a thing or two about the other common Australian fish. Ok maybe I would know a bit of cooking with trevally and dory, but to be honest that’s really about it.

But what I love, and what everyone else at home love, are the fried Filipino fish dishes that would almost always remind us of the Philippines. Eating fish with rice on a banana leaf and a side salad of mangoes, tomatoes & onions, and the infamous bagoong; sitting under the shade of a coconut tree on a beach while watching the sunset; family gatherings doing Sunday lunches at the parents’ place; sharing stories with friends in a grill house with some good old beer and great company. These are the things that make me miss the Philippines. And with all of these descriptions, there’s a central ingredient that we all congregate around – food. Filipinos love food – we love cooking it, we love eating it, and most of all, we love sharing it. It’s safe to say that even the poorest of families will invite you in to their homes at any time of the day for a meal or two no matter how scarce their food is. That’s how we welcome guests and visitors. That’s the Filipino hospitality.

Daing na Bangus, or marinate milkfish

Bangus, or milkfish, is one of the most popular fish in the Philippines. You can fry it (daing), make it into a sour soup (sinigang), or grill it (inihaw). There are the smoked variations, the stuffed fish variation (relyenong bangus), and many others. I’m sure there are other ways of cooking this fish so I do apologise for my limited knowledge.

On a typical Filipino table, you’ll most probably find rice, fish, and vegetables. I try and do the same with mine – a healthy combination of protein and greens with the much needed boost of carbohydrates.

Steamed greens with kecap manis & sesame oil

This dish is simple:

1. Steam or poach greens in a pot for a few minutes. Drain water and place greens in a plate.
2. Drizzle with kecap manis & sesame oil.
3. SERVE!

Sometimes I am amazed at how simple something can be done but it can be so convincingly delicious!

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And then there’s my favourite grilled salmon with mixed herbs. I love cooking salmon this way so much that I refuse to cook my salmon any other way! I am biased, narrow minded, whathaveyou – but I do play my favourites and I do love my fish!

I did a bit of brain teasing to come up with a different side dish to the salmon. I actually came up with my own recipe that was both tasty, healthy & ridiculously satisfying that I think I’ll be making this all the time now.

Mixed chickpea salad with garlic, baby spinach, sultanas & almonds

Mixed Chickpea Salad

Makes 4 servings

2 cans of chickpeas, drained & rinsed

A bunch of baby spinach leaves

3 cloves garlic, minced

Olive oil

80g sultanas

Sliced almonds

Salt & pepper

1. Saute garlic in olive oil until softened. Add chickpeas and mix well.

2. Add baby spinach leaves and cook until wilted.

3. Add sultanas and half of the sliced almonds. Season with salt and pepper before turning off heat.

4. When serving, garnish with some more almonds and a drizzling of garlic infused oil if desired.

I’m just saying – if you like your garlic, pepper, sweet sultanas and that starchy texture of the chickpeas, you’ll love this one.