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]
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