BANGUSHI

By: Christine May Santos and Anne Margarette Cabrera

Bangus Sushi!

“An Asian Fusion: Philippine’s milk fish sautéed with mixed mushrooms, wrapped with nori then fried and crisp with tempura batter, sided with mango-tomato-onion salsa."

Serves 6

Here's what you need:

¼ cup sushi rice vinegar

1½ cups Japanese rice

1 tablespoon butter, for sautéing milk fish

¼ cup white onion, finely chopped

½ cup mix dried mushrooms, finely chopped

½ cup all purpose cream

1 small carrot

1 whole medium sized bangus (milk fish), deboned and fillet

5 pieces nori wrapper

2 cups tempura batter

Cooking oil, for deep frying

Salt and pepper, to taste

For the salsa:

¼ cup ripe mango, small diced

¼ cup ripe papaya, small diced

¼ cup tomatoes, small diced

¼ cup white onions, small diced

Cilantro, finely chopped

1 teaspoon lemon juice

For the Teriyaki sauce:

1 cup low sodium Japanese soy sauce

1 cup granulated sugar

½ cup water

Here's how you do it:

Step 1 :  Add sushi vinegar to steamed rice and set aside to cool.

Step 2 : In a boiling water, seasoned with salt and pepper, cook the dried mushrooms then set aside. At the same boiling water, blanch the carrots and immediately submerge it to cold water to stop the cooking process. Then cook the fish, about 3 to 5 minutes depending on the size, remove from the water and cool before chopping.

Step 3 : When the milk fish is completely cooled, pull using your hand and check if there are still traces of bones, then chop the meat.

Step 4 : In a sauté pan, melt the butter, add in onions – cook until translucent, throw in the mushrooms and sauté. Add in the fish, then the cream and season with some salt and pepper.

Step 5 : On a sushi mat, lay plastic wrap, then nori wrapper. Place sushi rice on the lower half of the wrapper. Evenly put the sautéed milk fish and mushrooms on the center of the rice. Put carrots on the side. Roll up lightly to form a cylinder or a maki roll.

Step 6 : Dip the maki roll in tempura batter and deep fry until golden brown.

*If you want to make your own tempura batter, combine 1 cup flour, 1 tablespoon cornstarch, 1 ½ cup ice cold water and salt.

Step 7 : For the salsa, cut the mango, papaya, tomato and onion into small dice. Add in chopped cilantro. Season with lemon juice. Set aside and chill.

Step 8 : To make the teriyaki sauce, mix together low sodium soy sauce and sugar in a saucepan. Place over low heat and simmer for about 15 to 20 minutes add water and stir.

Step 9 : Cut maki into 6 pieces, you may drizzle with teriyaki sauce, put the prepared salsa on the side and serve.

Step 10 : Enjoy your Bangushi!