Rellenong Bangus with herbs.

Rellenong Bangus with herbs By: Hermogenes Monroy

Ingridients:

1 large size bangus 
100g pork giniling
1 onion, chopped finely 
4 cloves garlic, minced 
1 small size carrot, small cubes 
Raisins
2 tomatoes, chopped 
2 raw egg, large 
1 teaspoon vetsin 
1 teaspoon salt 
1 green and red bell pepper, chopped finely 
2 tablespoon bread crumbs
cooking oil for frying
soy sauce

3g Thyme

3g Rosemary

Procedure:

1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Break the big bone at the nape and on the tail.Gently scrape down a Big Spoon between the meat and the skin.if you feel the meat is entirely separated from the skin, squeeze and push out meat .starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
2. Marinate skin and head of the fish with soy sauce.
3. Mix all the ingridients in a bowl. Season with salt, vetsin, ground pepper, and add the herbs.
4. Fill in mixture in bangus skin.
5. Fry the bangus.
6. Serve.

Herb Grilled Bangus

Herb Grilled Bangus

by. Gaurana, Arbey ; Togle, Edward

Ingredients

500 g Whole Bangus

1 pc lemon for garnish

Banana leaf

For the Marinade

80 ml Olive oil

5g thyme

5g oregano or parsley

5g rosemary or marjoram

30 ml lemon juice

30 g Shallots or red onion

Salt & pepper to taste

Procedure

1.   

    

2.    Prepare the marinade in a separate bowl. Place the fish and the marinade together in a plastic bag and refrigerate for 30-60 minutes until the flavors incorporate.

           Prepare the grill, when the grill is hot, grill the banana leaf until it changes color.

3.       Wrap the bangus with the banana leaf then grill until fully cooked.

4.       Serve with lemon wedges. 

Bangus Fish Ball Ala Relleno

By: Neriz Macavinta & Lawrence Balajadia

My partner and I decided to experiment on our bangus project in Seafood Cookery. Our recipe that we had come up with will use two cooking techniques in dry heat method, these are broiling and frying. This is to ensure that our bangus will be cooked evenly.

BANGUS FISH BALL ALA RELLENO
Ingredients:
1 bangus or milk fish                                            1/2 green and red bell pepper
1  tsp. garlic                                                         1/2 cup seedless raisins
1 onion, finely chopped                                       1/2 mushroom
1/2 green peas                                                     1/2 carrots
1/2 tsp. salt                                                           1 beaten eggs
3 tsp. soy sauce                                                    2 tbsp. golden crumbs

1.) Wash fish thoroughly. Slit the head portion and remove gills and entrails.
2.) Rinse well, pound body of fish to loosen flesh inside and bend the bones.
3.) Remove the flesh from the body of the fish and separate the bones from the flesh. Boil the flesh.
4.) Sauté garlic and onion. When brown, add carrots, mushroom, green and red bell pepper.

5.) Cook well before adding the bangus meat.

6.) Lastly, add green peas and raisins. Season mixture with salt and pepper.

7.) Shape this mixture into a ball carefully, so that the mixture looks whole again.
8.) Fish can either be pre fried and broiled/roast after. Serve in a platter and garnish with salsa.

                                          

We hope that you learned something new from our experiment. We are happy to share our knowledge and be to able to share the bounty of our country's very own world class products!

BANGUS CORDON BLEU

by: Dennis Joseph A. Campomanes and Arnmin Teri A. Mendrez

Most people hear the sound "cordon bleu" associated with chicken but we tried making it a little different. We used bangus as the main ingredient and wrapped it with bacon.

Yield: 2-3 persons

Ingredients:

• 1 medium size boneless bangus
• 4pc calamansi or lemon
• 1 1/2tbsp soy sauce
• 3tbsp Cooking oil
• 6pcs garlic cloves
• 1/2pc medium size onion, chopped
• 5g celery, chopped
• 1/2 carrot, chopped
• 75g cheddar cheese,chopped
• 2pc cooked sweet ham, chopped
• 1tbsp worcestershire sauce
• 6pcs bacon strips

Procedure:

1. Marinate the fish with soy sacue and calamansi. Set aside.

2. In a pan, heat oil then saute garlic,onion, parsley and carrot.Cook for 10mins then cool

3. Stuff the bangus with the sauteed ingredients. Add in the ham and cheese.

4. Fold and enclosed it. Wrap with bacon strips

5. Cover in aluminum foil. Grill or bake in a oven until fish is cooked and bacon is brown and crisp.

Baked Crispy Bangus Roulade with Lime Beurre Blanc

Baked Crispy Bangus Roulade with Lime Beurre Blanc

by: Riley Javier and Abbey Perez

Bangus Roulade

INGREDIENTS:

1. Make a vinegar solution by mixing vinegar, garlic, thyme, peppercorns, salt and pepper. Marinade the Boneless Butterfly cut Bangus. Refrigerate and leave for about a day.

2. Sear Bangus in Olive Oil until cooked.

3. Scrape off Bangus meat from skin and place in a bowl. Mix spring onions, paprika, chili powder, egg and cornstarch to Bangus meat until fully incorporated.

4. Prepare the Bangus skin by removing the head, tail and its fins. 

5. Spread Bangus meat mixture on the inner side of the skin and sprinkle cheese on top

6. Carefully roll the skin until it forms into a roulade.

7. Dust the roulade in flour, dip the floured roulade in beaten egg and sprinkle with breadcrumbs. Repeat procedure for the second coat.

8. Place in a baking tray and bake until coating is golden brown and crispy

Lime Beurre Blanc

INGREDIENTS:

 

1. Puree garlic with lime juice, salt and pepper in a blender until smooth. With the motor running, add melted butter gradually until emulsified.

2. Serve over crispy Bangus