Hasa hasa is a "short-bodied mackerel", as per this site.
[ts]
Who would've thunk it: we can actually put up a post that's not at all wordy! ;D
Fried fish is the best!
All it needs is toyomansi, a condiment with "toyo" (soy sauce) and "calamansi". Of course, sinamak (chile-infused vinegar) would also work. Eaten with rice, of course.
[js]
And of course, I eat these heads too!
Other mackerel dishes:
Torched! Shime Saba (Japanese Pickled Mackerel)
Grilled Pike Mackerel
Fried Hasa Hasa
Simmered Saba with Daikon Radish (Saba Oroshi-ni)
Broiled Pike Mackerel
[eatingclub] vancouver Filipino food
Bibingka
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Embutido
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear
my sister will love this!! its her favorite!
ReplyDeleteI love this one, too. With toyomansi and sili.
ReplyDelete(By the way Dhanggit, is dhanggit your favorite? ;)
ReplyDeleteAnyway: I love how JS is all about the head-eating :P I'm not a big fan of bone-eating (hurts me throat) but fish with toyomansi is definitely the best way to go :)
You're right - fried fish is the best. I think I like mackerel when it's just cooked in a sauce. I'm really sure that if it's fried it's gotta be like 10 times better - right?
ReplyDelete-DTW
www.everydaycookin.blogspot.com
Fried fish is also good with kamatis and patis. Yum!!!
ReplyDeleteYour fried fish looks so crispy golden brown. When I do fried fish, it turns black first before it gets crispy. I think I have the stove heat way too high.
Your fried fish looks wonderful.
ReplyDeleteI seldom fry fish as I don't like the lingering smell in the house but yours make the effort worth while.
Oh man, my mouth is watering.
ReplyDeleteWhen's lunch?
Congrats on the new url and kudos to your fish...great looking crust...masarap!
ReplyDeleteyum - fried fish is soo good!
ReplyDeleteI remember all those other fried fish we love: pampano (pompano), that espada fish ("sword")... I forget what it's called. Oh! I think BELT FISH... etc etc...
ReplyDeleteWhat's dhanggit, btw?
Haha, yeah, JS loves those "crispy" things like squab head, chicken bones, fish fins and tails... =D
KC:
Yes! The fried fish smell is not as appetizing when the fried fish is no longer in your presence. Haha. I think in the future, we may try doing it on the burner on the grill.
joseph:
Yah, sounds like too high a heat. Although, I must make a confession: *I* personally haven't fried fish EVER!!! It's usually somebody else in the house that does it. Teehee.
I love fried mackerel. My family is Thai, we would eat it with nam ped kapi, raw veggies and sticky rice.
ReplyDeleteOkay that's cool.
ReplyDeleteI love eating fried mackerel but it freaks my husband out when he see me eating fish with head and tail :) :)
ReplyDeleteOH, I would definitely find this to my liking. I am on a vinegar kick, so that chile vinegar would be my condiment of choice.
ReplyDeleteI love crispy fried fish, heads and all...makes the hubby and daughter cringe when they see me eating "the eyes".:D
ReplyDeleteI never knew hasahasa is a mackerel. Thanks for the fish link.:)
My mom hated whenever I break off a few heads and keep it all to myself. Good times.
ReplyDelete
ReplyDeleteNam ped kapi? We must look up!
Oh, I remember playing with the fish eyes at the dinner table when we were young. Teehee.