After shopping at the Bantayan fresh seafood market in this previous post, we took our purchases to one of the cooking stalls at Sugar Beach, left some instructions on how we preferred each type of seafood cooked, and went back to our hotel to pack up and check out before lunch. When we got back to the beach, there was just enough time for a dip in the sea before lunch was being delivered to our little nipa huts…
We had two large grilled fish, a talakitok up top, and I am not sure what the second fish was (acquired from the cooking stall to augment our meal. It didn’t quite look like a maya-maya or snapper, but it was similar.
Next a tray of grilled alumahan or mackerel scad that were so incredibly fresh when we bought them at the market.
We had a pot of simple fish tinowa made with 2-3 small talakitok. The fresher the fish, the better the tinowa.
Deep-fried danggit or rabbitfish.
Salted danggit bihud or fish roe sautéed with tomatoes, onions and garlic. This was wickedly salty, but really delicious. Perfect as condiment to fried and grilled fish.
And some chilled leftover steamed crab from the day before’s bounty of fresh crab. Lots of rice, eating with our hands, and it was a delicious, economical and very satisfying beach lunch.