Summer-inspired dishes

This summer, treat yourself to three easy-to-do refreshing and delicious dishes that bring the flavors of the beach to your home. 

Fish Finger in Soft Taco with Avocado Aioli Dressing


6-8 pcs    fried breaded fish fingers, chopped or sliced

1 cup        shredded red cabbage

1 cup        shredded green cabbage

1 pc        small carrots, peeled and cut into julienne

1 pc        lime, juiced

10 pcs        soft flour tortillas (prepared using MAYA All-Purpose flour or store bought)

        pinch of salt

For avocado dressing:

1 pc         ripe avocado

4-5 cloves    garlic

½ cup        mayonnaise

¼ cup        sour cream

1 tbsp          honey

1 pc        lime, juiced

salt and pepper


1. In a bowl, place the cabbage and carrots and season with salt. Set aside and chill until ready to use.  

2. Grill tortillas for 10 to 15 seconds and keep right away in a sealed container to lock in and retain the moisture of the soft tacos. 

3. Prepare avocado dressing: In a food processor or blender, blend all ingredients for avocado dressing except for salt. Process until well blended and smooth. Season to taste.

4. Divide the cabbage mixture and fish among the tortillas. Serve avocado dressing on the side or drizzle over the soft taco.


Sweet ‘N Spicy Salmon Poke in Pineapple Brown Rice

Serves: 4


400 grams        sushi-grade fresh salmon filet, cubed

¼ cup            light brewed soy sauce

2 tbsp            brown sugar

2 tbsp            sesame oil

2 tbsp            rice wine or sake

            pepper to taste

For the dry seasoning:

1 pc            nori sheet, grinded

2 tsp            togarashi

1 tbsp            white or black roasted sesame seeds

1 tbsp            bonito flakes

For the pineapple brown rice:

2 tbsp            olive oil

½ cup            pineapple chunks, drained

1 pc            small finely chopped onion

2-3 cloves        minced garlic

3-4 cups        cooked brown rice

1 tsp            prepared seasoning  chopped coriander leaves


1. In a bowl, marinade salmon with soy sauce, brown sugar, sesame oil and rice wine. Mix until salmon are fully covered with marinade. Set aside.

2. Prepare seasoning: Using a mini-processor or spice blender, process nori sheet and togarashi together until grinded or almost in powdered form. Add and mix in sesame seeds and bonito flakes, set aside for later use.

3. Prepare pineapple brown rice: Heat oil in a sautéing pan and pan sear or cook the pineapple chunks until lightly brown or a little toasted. Set aside. From the same pan, sauté onions and garlic until translucent and aromatic. Add in the rice and put at least half amount of pineapple and a teaspoon of the prepared seasoning. Continue cooking until rice is aromatic.

4. To assemble:  Place a cup of pineapple brown rice in a serving bowl, arrange on top pineapple chunks, marinated salmon, and coriander leaves. Sprinkle with little amount of prepared seasoning before serving.

Greek-style Roasted Corn Cob Salad


2 pcs            chopped Japanese yellow corn in a cob

Melted butter, as needed

1 tbsp             parsley, finely chopped and mixed with grated parmesan 

a handful of each    arugula, lolorosa, frisee, lettuce

200g            feta cheese 

black and green olives, as needed

1 pc             cucumber, peeled, seeded, sliced

1 pc            onion

1 cup            cherry tomatoes, cut in half

For vinaigrette: 

¼ tbsp        red wine vinegar

1/3 cup     olive oil

½ tsp        dried oregano

2 tsp        honey, optional

        salt and pepper


1.  Boil Japanese corn until soft. 

2. Slice corn and brush with melted butter then dredge buttered corn with parmesan cheese and parsley mixture. Set aside.

3. In a serving salad dish bowl, arrange the greens, olives, cucumber, onions, and tomatoes and top with prepared chopped Japanese corn. 

4. Prepare vinaigrette: Put all the ingredients for vinaigrette in a salad dressing bottle with lid on and shake until well combined. Drizzle on salad. 

Topics: Summer , treat
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