Tilapia pero kulay pula?! Real na real ‘yan! Si Chef JR pa mismo ang magka-catch and cook ng mga ‘yan! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Here it is, Shai. Can you guess what fish it is?
00:05Why does it look like...
00:08I saw it yesterday on our page.
00:12Our viewers' comments are so funny.
00:14What fish is it, Josh?
00:15They said it's a panchastic channel capybara.
00:21They said it's a rejuvenated fish.
00:23Why is it rejuvenated?
00:24Because it's red.
00:25No, that's why it's red.
00:28Apple Manzano said it's a tilapia with a blush on.
00:32Because it's red.
00:34They said it's a tilapia instead of a panchastic channel capybara.
00:38That's what Vilma said.
00:40That's possible because it's a panchastic channel capybara.
00:43It's red.
00:44So it's possible.
00:45And to know what kind of fish it is,
00:47let's ask Chef JR.
00:50Chef, what's the red fish that you'll catch today?
00:53Is it a red tilapia?
00:57A blessed morning, beautiful ladies!
01:00In fairness, shoutout to those who will make fun of our post.
01:04It's about our main ingredient in a catch and cook food adventure this morning, Kapuso.
01:09Joining us here in Bayan Laguna is our friend, Sir Sonny.
01:14Sir, a blessed morning.
01:15This is what we caught yesterday.
01:17This is our red tilapia.
01:22This is our red tilapia.
01:24They got tired earlier.
01:26They're still alive.
01:28Sir Sonny, why did they become red tilapia?
01:31Sir, we cross-breed them in Musambig, Black Tilapia.
01:39So, you cross-breed them?
01:40Yes, we cross-breed them.
01:41So, it's a product of cross-breeding.
01:44But Sir, I just want to ask.
01:45What's the price of red tilapia in the market?
01:49In the market, it's around Php 400.
01:54Php 400?
01:55Yes, Sir.
01:56But for you, how much is the farm gate price?
01:58It's around Php 300.
01:59Ah, okay.
02:00So, it's around Php 300.
02:01Sometimes, it goes down depending on the supply.
02:04Kapuso, who usually orders red tilapia from you?
02:08In the restaurant, Sir.
02:09In the Chinese restaurants.
02:12Okay.
02:13So, it's one of the good technologies, Sir,
02:16that we can consider that from our usual black tilapia,
02:21our tilapia became a high-valued ingredient.
02:25Sir Sonny, here.
02:26We know the other information but I'm sure our Kapuso are concerned
02:31or curious actually about the taste.
02:34Sir Sonny, we still have a lot to sort out.
02:36I'll cook for you a solid red tilapia dish
02:40that I'm sure you can copy
02:42and serve to your family.
02:45Here, Sir.
02:46Let's take a look at this.
02:48We have a hot pan here.
02:50We have hot oil.
02:51We're just going to make a red tilapia with kangkong.
02:57Here.
02:58So, we want our pan to be piping hot
03:01and then we'll start off with our ginger
03:06followed by our tomatoes.
03:15And since we have a large amount of onions,
03:18we can now add the garlic.
03:20And if you can also see our garlic,
03:23it's also whole.
03:24So, we can now combine the sautéing.
03:29So, you'll notice that the technique I'm using here is
03:33to add the sauce first.
03:36It's the one we're making the most flavorful.
03:40There.
03:42And then after that,
03:43we can now add our coconut milk
03:49and our oyster sauce.
03:51You can also use soy sauce and a bit of sugar.
03:56Again, the process we're doing here
03:58is we're preparing the sauce
04:01so that when we add our red tilapia,
04:07there, you can see how big it is.
04:12It'll just absorb the flavor that we've seasoned.
04:16And of course,
04:19our kangkong.
04:23There.
04:24And also, just for garnish and a bit of color,
04:27optional, we can add in red chilies or red bell peppers.
04:32And then we're just gonna simmer this
04:34in low heat for about 10 to 15 minutes,
04:38covered preferably,
04:40so that our main ingredient will absorb
04:43the sauce we've seasoned.
04:46So, coconut milk with aromatics,
04:48there's kangkong,
04:49a bit of chili, my dears.
04:51After that,
04:53here it is,
04:54our coconut milk red tilapia with kangkong.
04:57There.
04:58Guys,
04:59sir,
05:00here,
05:01let's see if it's absorbed.
05:03I'm sure Sir Sonny always tastes this.
05:06Sir, come here.
05:08Sir.
05:09There.
05:11Sir, see if our sauce will be absorbed.
05:16How is it, Sir Sonny?
05:18Sir, how is it?
05:20He's asking if it's cooked.
05:23Is it absorbed?
05:24Yes.
05:25My dears,
05:26there,
05:27very simple recipe
05:28from a very source and race
05:31here in Farmismo, Manila.
05:32The ingredient, my dears,
05:34for very simple, basic, and solid recipes and food adventures
05:38always pops up
05:39on your national morning show
05:40where you're always the first to...
05:42First to hit it!
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06:00of Unang Hirit.
06:01Thank you, my dears.