Cooking with Peachy

Posts Tagged ‘bangus recipe’

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• BANGUS / MILKFISH – 1 WHOLE PC.
• QUARTERED ONIONS – 150gr
• SLICED TOMATOES – 100gr
• THINLY SLICED FRESH GINGER – 50gr
• KANG KONG / WATER SPINACH – 100gr
• GREEN BEANS / STRING BEANS – 100gr
• SALT – ½ tsp.
• FISH STOCK POWDER – 1 tsp.
• KNORR SINIGANG SA MAY MISO (or equivalent) - 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• HOT WATER – 500ml

DIRECTIONS:

Heat a medium sized pot. Add extravirgin olive oil and saute quartered onions, ginger and tomatoes. Add hot water and bring to a boil. Once boiling, add ground pepper, fish stock powder, salt, Sinigang powder, Bangus or Milkfish, simmer for 3min and then, add Green beans and water spinach stalk, keep simmering for 5min with lid on over a medium heat. Once vegetables are almost cooked, add water spinach leaves and cook for additional 2min.

INGREDIENTS:

• SANTA CRUZ DEBONED BANGUS – 2 PCs. (Not marinated)
• JUICE OF A LEMON – 1 PC.
• BAY LEAVES – 3 PCs.
• CHOPPED GARLIC – 5 cloves
• ONION RINGS – 1 PC.
• SOY SAUCE – 5 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• SALT – ½ tsp.
• BROWN SUGAR – 2 tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

PROCEDURE:

In a layer, prepare the marinade for the Bangus. Mix well half portion of the chopped garlic, the lemon juice, the soy sauce, a pinch of ground mixed pepper seeds, the salt and brown sugar. Marinate the fish for 30min or to taste.

Heat the extra virgin olive oil in a non-stick pan and saute the garlic until lightly golden brown, add the marinated Bangus, the bay leaves, the left marinade and let simmer until boiling, add the onion rings and cover with lid until sauce reduces and Bangus is well cooked.