Coconut-crusted Bangus with Mango Salsa

By John Mathew O. Macalalad and Ernest Go

INGREDIENTS:

Ingredients	Specifications	Quantity	Unit
Bangus	butterflied, deboned	1	pc
Coconut	shredded, desiccated	1 1/2	cup
Flour, plain		1	cup
Eggs, Whole	beaten	1	pc
Salt		to taste
Pepper		to taste
Vegetable Oil		as needed
For the Mango Salsa:
Mango, ripened	diced	1	pc
Red Bell Pepper	diced into small pieces	1/8	cup
Red Onion	finely diced	1/4	cup
Lemon Juice		1	tbsp
Salt		to taste
Sugar		as needed
Cilantro	finely chopped	1	tsp

MISE EN PLACE:

DIRECTIONS:
 

1. Dredge the bangus fillets first in the plain flour, then shake off excess. Dip in the beaten egg mixture, then roll in dried shredded coconut to coat.

2. In a heavy medium saucepan, heat vegetable oil over medium-high heat until hot. Deep-fry the bangus fillets until golden brown. Drain in paper towels.

3. For the salsa, Dice the mango into small pieces then dd them to a bowl. Next, add rest of the ingredients  to the bowl.

4. Toss well and cover it with plastic wrap. Refrigerate the salsa for about 30 minutes.

5. Serve the bangus fillet hot with the mango salsa.

Bangus Spring Rolls

By: Jimaeca Redulla and Vergel

Ingredients:

• 1pc Carrots slice julienne
• 4pc Daing na bangus chopped,
• Chinese cabbage chiffonade
• 1 onion minced
• 3 cloves garlic minced
• Cheese chop cubes
• Lumpia wrapper
• salt and pepper to taste
• For sauce:
• 3tsp vinegar
• pinch of sugar and pepper

Mise En Place:

Procedures:

11.   Heat a little oil in the pan and cook your daing na bangus, skin side first, for at least 3-4 minutes on each side. When the fish is cooked, set it aside to let it cool. When it is cool enough to manipulate, chop the fish into little pieces and make sure to remove any hard bones.

22.   Sauté onions until translucent and fragrant. Then add the carrots and pieces of fish, cook until it is soft to bite but not too mushy. Add the Chinese cabbage and continue cooking until the Chinese cabbage is mostly cooked. Add salt and pepper to taste and remove from heat then add cheese.

33. When all of your filling is cooked, set them aside to let them cool. While waiting, prepare your lumpia wrapper. Separate the wrappers, making sure there are no tears. You can also make an egg wash that would act as a glue so that it wouldn’t open after it is stuffed.

   4.    Carefully place a portion of filling at the bottom of a lumpia wrapper. Be sure not to put too much on each wrapper so it would not fall out.

   5.  Roll the wrapper half-way and fold the sides of the wrapper to the center to secure the ends and continue rolling. Use water or egg wash at the top of the wrapper to act as glue.

   6. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and set it at medium heat. 
    7. Check your oil if it is hot. It is important to make sure that the oil is hot before placing your spring rolls in to prevent them from being soggy from the oil.

8. Fry your spring rolls until it has a nice even golden brown color.

9. Serve them with vinegar with pepper and little bit of sugar as a dipping sauce.

Comments:

            The wrapper was very crispy and evenly cooked, once you bite into the spring roll, the flavor of the daing na bangus really comes out. The Chinese cabbage and carrots gave it a crunchy texture inside and the cheese made it creamy. The dipping sauce also complimented the dish. This dish I can recommend to other people who wants to explore different taste of spring roll. The daing na bangus compliments with the creaminess of the cheese thus the mixed veggies. It is easy to cook and fit for your budget.  You can also  add more fillings in it like togue, glass noodles, or mushrooms. So try your own daing na bangus spring rolls now :)

Lumpiang Bangus

By Evan Bajar and Iya Sebastian

When we were given the task to cook Bangus, we automatically thought of creating a dish that will compliment the palette of the Filipinos. We thought of incorporating the Bangus with one of the most enjoyed dishes in the Filipino cuisine, Lumpiang Shanghai. A delicious, cheap and fast way to satisfy your hunger.

Ingredients                                   

Bangus

Bangus, boneless     500g                

Garlic, chopped      60g                 

Salt                         3g                    

Pepper                    3g

Vinegar                   20ml

Vegetable Oil          120ml              

Bangus, boneless     500g        
         

Garlic Rice

Vegetable Oil           20ml               

Garlic, minced          40g                   

Butter, room            15g                

temperature

Garlic Oil                 30ml                  

Plain white rice         500g                   

Bangus Filling

Vegetable Oil         30ml                

Onion                      50g                    

Garlic                      30g

Ground meat           100g

Tomatoes                50g

Carrots                   50g

Bangus Flakes        350g

Bangus Filling          15g               

Lumpia Wrapper     1 pc                   

Vegetable Oil          240ml             

Procedure: 
1. Marinate the Bangus for 15 minutes with garlic, salt, pepper and vinegar.
2. Remove the chopped garlic before frying the Bangus.
3. Heat oil in a frying pan and cook the Bangus skin-side down first.
4. Once cooked, set aside to cool.
5. Flake the Bangus meat.

6. In a sauce pan, heat the vegetable oil and brown the garlic. Set it aside to cool down
7. In the same sauce pan, combine the butter with the garlic oil. Add the plain white rice. Combine everything together and add the browned garlic and set aside.
8. In a sauce pan, heat the vegetable oil and saute the onions, garlic, ground meat, tomatoes, carrots and Bangus flakes. Set aside to cool down.

9. Once the filling has cooled down, fill each lumpia wrapper with approximately one Tablespoon of the Bangus filling. Once all the lumpia wrapper is filled, fry in vegetable oil.

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.

 

Herbed Milkfish Pizza

                                                   
                                                            By: Cher San Buenaventura & Achel Novido

                              

Ingredients	Specifications	Quantity	Unit	%
Milkfish	flaked	100	g
Tomato Sauce		50	g
Pizza Dough		1	pc
Cheddar Cheese	grated	60	g
Mushroom	sliced	10	g
Onion	sliced	15	g
Basil		5	g
Pork	ground	50	g

                                              

Mis en Place: Preheat oven at 400 F.

Procedure: Fry the milkfish until cooked, then flake.               Sauté the ground pork and season.                    When the fish and the ground pork are ready, spread the tomato sauce on the pizza dough. Top with flaked milkfish, ground pork, mushroom, onion and grated cheese. Sprinkle basil.                      Bake for 20 minutes. Slice then serve.