HERB CRUSTED BANGUS FILLET in MANGO BEURRE BLANC SAUCE

BY: Joseph Gomez and John Bryan Gumandoy

              Bangus or Milkfish a very delicate fish that can be packed with many flavors, our version is an asian american twist of pan fried bangus or milkfish, it is mixed with different herbs crusted in the fillet. The sauce however is a sweet, tangy and savory that simply compliments in your mouth when eaten with the freshness of the herbed bangus. 

Ingredients:

Herbed Bangus:

• 300g Bangus Fillet
• 1 tsp Rosemary
• 1 tsp Thyme
• 75g Japanese Breadcrumbs 
• 20g Butter
• Salt and Pepper

Mango Beurre Blanc Sauce:

• 1 pc Mango
• 5g Shallots
• 75ml White Wine
• 50ml Water 
• 50g Butter

Procedure:

For the fish:

1. Season fish fillet with salt and pepper.

 2. In a separate bowl mix herbs and breadcrumbs.

3.Coat the fish with the herb breadcrumbs mixture and pan fry in pan with oil and butter

 

4.Lastly finish of in the oven for 5 minutes.

For the sauce:

1. In a saucepan add the chopped shallots and white wine and reduce by half. 

 2. Then add the sliced mango and water then let it simmer. Season with Salt and Pepper

3. After the sauce has reduced , puree it and bring it back to the pan with low heat.

4. Lastly add the butter until fully incorporated and plate it with the fish.