STEP 1

Start by removing the head and fins

with a sharp knife or pair of scissors.
Open the fish out, flesh side down,
on a chopping board. Using the meat
mallet or rolling pin give the fish a few
firm taps along the backbone to
completely flatten it out, being careful
not to damage the flesh.

STEP 2
Using your fingertips, firmly press down
all along the fish’s backbone. This will
loosen the bones, making them easier
to remove.
STEP 3
Flip the fish over so that the skin is now
facing down. Using a sharp knife
carefully ease the backbone away from
the fish. If you find it’s still firmly attached,
simply flip the fish back over and press
down on the backbone again. As you pull
the backbone away, take care to remove
as many of the small bones as possible along with it.
STEP 4
Run your finger against the grain of the
fish to find any remaining bones. Using
the tweezers, remove any you find. The
fish is now bone free and ready to cook.
 Step 1

Cut tofu lengthwise into 4 equal pieces;

cut each piece crosswise into 1/2-inch

squares. Place tofu on several layers of

paper towels; cover with additional paper

towels. Let stand 30 minutes, pressing

down occasionally.

 Step 2

Heat a large wok or skillet over high heat.

Add 1 1/2 teaspoons canola oil to pan;

swirl to coat. Combine tofu, pepper, and

2 teaspoons cornstarch in a medium bowl;

toss to coat. Add tofu to pan; stir-fry 8 minutes,

turning to brown on all sides. Remove tofu

from pan with a slotted spoon; place in a

medium bowl. Add onions, garlic, and ginger

to pan; stir-fry 1 minute. Remove from pan;

add to tofu.
  Step 3

Add remaining 1 1/2 teaspoons canola oil to

pan; swirl to coat. Add bok choy; stir-fry 3

minutes. Add carrots; stir-fry 2 minutes. Add

snow peas; stir-fry 1 minute. Add Shaoxing;

cook 30 seconds, stirring constantly. Stir in

tofu mixture.

 Step 4
Combine remaining 1 1/2 teaspoons

cornstarch, broth, and remaining ingredients

in a small bowl, stirring with a whisk. Add

broth mixture to pan; cook until slightly

thickened (about 1 minute).

PROCEDURE:

1. In a large bowl, season shrimp with

paprika, garlic powder, oregano, cumin,

red pepper flakes, and salt. Toss gently

to combine.

2. Using 2 bamboo or metal skewers poke

through the top and bottom of the shrimp

and push down to the bottom of the skewer.

Add 3 more shrimp to the same skewer and

repeat until all of the shrimp are used.

3. Right before you put the shrimp on the grill,

brush each skewer with a generous amount

of olive oil, to prevent sticking.

4. Grill over high heat for 3 minutes, brush the

top side with more olive oil, flip, and let cook for

an additional 3 minutes. Remove from skewers

& set aside for taco assembly.

5. In a bowl, combine all creamy cilantro sauce

 ingredients. Stir well to combine.

6. In a large bowl, combine green cabbage,

red cabbage, and minced jalapeño. Pour

half of the sour cream mixture over the

cabbage, saving the other half for extra

sauce to put on the tacos.

7. Assemble the tacos on corn tortillas. Add

the cabbage mixture, followed by the shrimp.

Top with the creamy cilantro sauce, cilantro,

and a squeeze of lime juice.

8. Serve & enjoy!

 
STIR FRIED VEGETABLES WITH TOFU

GRILLED SHRIMP TACOS WITH CREAMY

CILANTRO SAUCE
HOW TO DEBONE A FISH

MRS. NOVA MICAH C. BIGONIA

TLE TEACHER

INGREDIENTS:
PROCEDURE:

I’ve been cleaning a fish since then,

So it’s very easy for me to clean the fish.
My very first experience in cleaning a fish
is not easy I cut my own finger but as time
passes I become good at it. In this video I
clean a fish called “matambaka”.