Aired (April 13, 2024): Pagbabaklad ang paraan ng mga mangingisda sa paghuli ng isda sa Coron, Palawan. Paano nga ba ito ginagawa? Panoorin ang video na ito.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00 Palawan is considered the last ecological frontier of the Philippines.
00:05 It was declared by UNESCO as the Man and Biosphere Reserve in 1990
00:11 to protect the biodiversity of the province.
00:15 Palawan is made up of 1,780 islands.
00:22 In the north, you can find the municipality of Coron.
00:29 Coron is recognized by the International Union for Conservation of Nature
00:33 as a Community Conserved Area.
00:37 It is a place where conservation and monitoring of the environment is closely monitored.
00:44 Kayangan Lake in Coron is also considered one of the cleanest lakes in Asia.
00:50 The province also makes limestones beautiful.
00:58 Talakitok, Tangigit, Tulingan, Alumahan,
01:02 those are the only types of fish that can be caught here in Coron, Palawan.
01:09 The fishermen told me that even if the water is only 20 feet deep,
01:14 there are big fish like this because they preserved their coral system here.
01:22 That's why the fish here in Coron, Palawan are very rich.
01:29 Now, we will go with the fishermen to catch these fish using a net.
01:36 Let's go!
01:37 Because of the rich water of Coron, one of the main livelihood of the fishermen here is fishing.
01:51 They will put this around the net that they set up.
01:55 Then, we will pull it out and let it dry.
01:59 Hopefully, we can catch a lot of big fish.
02:03 Fishing in Coron is one of the ways of fishing.
02:07 This type of fishing is sustainable because they don't use any poison,
02:12 they don't use any explosives or dynamite.
02:16 They don't destroy the corals below.
02:19 So, the ecosystem below is still preserved.
02:23 That's why, over many years, even if they have caught a lot of fish,
02:29 they still catch a lot of fish because the corals are not destroyed.
02:34 Usually, every third week, the fishermen here will change their nets
02:39 to catch bigger fish.
02:42 How is it anchored below?
02:44 That's the main thing.
02:46 It's just tied up.
02:49 It's just tied up.
02:50 So, nothing is destroyed there?
02:54 Yes.
02:55 Did you catch a fish?
02:56 Yes.
02:57 Did you catch a fish?
02:58 Let's go!
03:00 Let's go!
03:01 Let's go!
03:02 Let's go!
03:03 We're going to pull it out!
03:04 Let's go!
03:05 There are 8 to 10 people in a group of fishermen here.
03:10 They use a bigger boat to have a more stable anchorage and to place their catch.
03:16 There it is!
03:22 There it is!
03:23 There it is!
03:24 There are fish!
03:25 Oh, no, there are no fish yet.
03:26 Oh, when the fish come, it's already caught.
03:30 There it is!
03:32 Oh, it's jumping!
03:34 There are a lot of fish!
03:36 There it is!
03:37 What kind of fish is that?
03:39 It's a catfish.
03:40 Catfish?
03:41 Yes, it's a catfish.
03:42 And it's a catfish?
03:43 It's a catfish, there are a lot of them.
03:45 There are a lot of catfish and catfish caught, but what is it?
03:49 Oh, those catfish are big.
03:52 I'll just throw it in the water.
03:53 Oh, there's a catfish!
03:56 There's a catfish!
03:58 Oh, the yellow one is a catfish.
03:59 That's a catfish.
04:01 Where should we put it?
04:08 Wow!
04:09 Oh, my gosh!
04:10 Those are catfish.
04:11 Oh, those are catfish.
04:12 It's so big.
04:13 A catfish or skipjack tuna is one of the fish that is often caught in the Bay of Coron.
04:19 The tuna is a saltwater fish that has 11 kinds.
04:24 It's one of the most common catfish that can be bought in the markets.
04:29 Hey, be quiet, you'll get caught.
04:34 There it is!
04:36 There it is!
04:37 There it is!
04:38 Hahaha!
04:40 Oh, it's a catfish.
04:42 It's a catfish!
04:45 Oh, there's a catfish!
04:46 There's a catfish!
04:48 Oh, there's a catfish!
04:49 It's a catfish!
04:50 It's a catfish!
04:51 It's a catfish!
04:52 It's a catfish!
04:57 It's a catfish!
05:01 It's a catfish!
05:02 It's a catfish!
05:03 Oh, the fish fell!
05:05 Hahaha!
05:06 I got stung by a fish.
05:10 I got stung by a fish.
05:15 Hahaha!
05:17 There's a lot of catfish.
05:19 There's a lot of catfish!
05:20 Oh, there's a lot of catfish.
05:22 And there's also catfish.
05:23 It didn't fit in our container.
05:27 The average weight of the fish here is 100 plus, almost 200 kilos.
05:33 On a good day, they caught 500 kilos of fish here.
05:38 The gays are three weeks old, so they already caught fish.
05:45 But the first week, the gays can catch 500 kilos.
05:53 No matter how much they take care of the environment,
05:57 the ocean also gives them a lot of blessings.
06:00 It's a big help to us because it helps us every day.
06:04 It also helps my students who study in Puerto Rico.
06:08 It's a big help.
06:10 After we caught fish, we came back to Dalang Pasigan.
06:20 They already cooked the catfish.
06:23 Where did you cook this?
06:24 In the river.
06:25 Do you have a pond there?
06:28 Wow!
06:30 Oh, it's so hot.
06:31 You think you're going to catch it?
06:34 You already grilled it.
06:36 Oh my gosh!
06:37 Wow, champion!
06:41 It's so fresh.
06:44 It's so delicious.
06:45 Wow!
06:46 What's the name of this fish?
06:49 [laughs]
06:50 It's delicious when you dip it in soy sauce.
06:54 It's so fresh.
06:57 That's why the fishermen here in Coron, Palawan are really blessed by the government
07:03 to take care of their islands and their water here.
07:08 Because imagine, because they take care of the corals and marine ecosystem,
07:15 they can catch such a big fish.
07:18 It's so fresh every day.
07:20 Mmm, delicious!
07:23 This is the fish we caught in Baclad.
07:27 This is called Queen Fish or Isdang Lapis, as they call it here in Coron.
07:32 And what Chef is going to make for us today is Sweet and Sour Lapis.
07:37 Okay, let's go.
07:39 [music]
07:47 First, we'll grill the fish so that it can be peeled off easily and the scales can be removed.
07:53 Once the fish is peeled and the scales are removed,
07:57 it can be boiled or removed from the fish, as well as the inside.
08:05 Add a little cornstarch and fry it for 30 seconds on each side.
08:14 Once it's cooked, set it aside.
08:18 Next, we'll make the sauce.
08:20 Saute ginger, onion, and garlic.
08:23 Next, add green and red bell pepper, carrots, and cucumber.
08:29 Then, add pineapple chunks, ketchup, tomato sauce, pepper, and sugar.
08:35 Lastly, add a little water and vinegar.
08:38 Later, we can now plate the Sweet and Sour Lapis.
08:47 [music]
08:59 Let's start with the garnish.
09:02 So this is oil, turmeric, and flour.
09:14 The flour is what makes the dish look like a coral.
09:22 That's why it has holes because of the bubbles.
09:26 That's why we used turmeric to give it a natural yellowish color.
09:33 This is just the garnish.
09:35 Next, we'll fry the marinated fish in butter.
09:43 It's done, ma'am.
09:44 It's done?
09:46 As long as it's brown, it's done.
09:48 Once it's cooked, set it aside.
09:51 In the same pan, saute baguio beans, carrots, and baby corn.
09:56 Then, add oyster sauce, seasoning, pepper, sugar, water, and the three calamansi.
10:05 To make the sauce thicker, add cornstarch dissolved in water.
10:11 Once it's cooked, it's ready for plating and we can now taste the Tuna a la Pobre.
10:16 The sauce is delicious, the fish is delicious.
10:32 It's really different when it's fresh.
10:34 Mmm~
10:35 Delicious!
10:42 I wonder what this tastes like.
10:44 This is also okay.
10:48 Even the garnishing is delicious.
10:51 The sauce is not overpowering.
10:54 It really compliments the freshness of the fish.
10:57 And the vegetables are still crunchy.
10:59 Delicious!
11:03 Let's taste the Isdang Lapis.
11:05 Sweet and Sour Isdang Lapis.
11:09 The good thing about this is that the chef already boned it.
11:14 So we won't have a hard time eating it.
11:17 Oh, delicious!
11:20 The sweetness and sourness is just right.
11:25 Delicious!
11:27 [music]
11:28 [music]
11:50 [BLANK_AUDIO]