Bangus With Spicy Suka And Garlic Rice Recipes
PAKSIW NA BANGUS
Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It's a hearty, tasty, and budget-friendly meal that's perfect with steamed rice.
Provided by Lalaine Manalo
Categories Main Entree
Time 25m
Number Of Ingredients 11
Steps:
- Clean and gut the fish, leaving scales intact. Cut into serving parts.
- In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
- Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
- Drizzle oil on top and stir gently to combine. Serve hot.
Nutrition Facts : Calories 154 kcal, Carbohydrate 14 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 1037 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
GARLIC RICE
Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Provided by Erik Ramirez
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
- Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
- Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
- When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)
ROASTED GARLIC AND SAUSAGE ORECCHIETTE
Nothing speaks to me quite like this pasta dish. It has all the elements I seek in my food, from crunchy textures to aromatic slaps of roasted garlic! I've had many versions of this dish in Italian restaurants but have yet to taste one that pairs the umami of roasted garlic with the crunchy broccoli rabe and crumbled pork sausage.
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the roasted garlic: Preheat the oven to 450 degrees F. Stack three 12-by-12-inch sheets of foil on top of each other. Place the garlic cloves on the foil and pull up the sides to create a bowl. Pour in the oil and sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pull up the sides to create a pouch and seal it so the oil doesn't leak out. Place in the oven and roast for 12 minutes.
- Remove from the oven and smash the garlic with a fork into a smooth paste. Set aside.
- For the pasta: Fill a large saucepan with 3 quarts (12 cups) of water and add 2 1/4 teaspoons salt. Bring to a boil, then add the orecchiette and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, heat a large skillet over high heat for 2 minutes. Add the olive oil, sausage, red pepper flakes and 2 1/4 teaspoons salt, and cook, breaking up the sausage, until browned, about 5 minutes. Add the broccoli rabe, the cooking water and roasted garlic puree to the pan and stir vigorously.
- Stir in the cooked orecchiette. Stir in the Parmesan and cook, stirring, until the sauce thickens and the Parmesan melts, about 1 minute. Divide between plates and enjoy.
BANGUS WITH SPICY SUKA AND GARLIC RICE
This dish hails from rural areas of the Philippines, but its flavors make it popular in the cities as well. Bangus (milkfish in English) is a classic Filipino fish. In this rustic preparation the bright flavors of the suka dipping sauce and the savory garlic rice counteract any fattiness from the deep-fried fish. It's a dish that's easy to make, and diners will love the spicy tang of the suka and how it makes the flavors of the dish pop!
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the rice: Bring 1 1/2 cups water and the rice to a rolling boil in a medium saucepan. Lower heat so the water barely simmers and let cook, covered, 12 minutes. Remove from the heat and fluff with a fork.
- Heat the oil in a large skillet over high heat for 1 minute. Add the garlic and cook, stirring, until golden. Add the rice to the skillet and mix with the garlic until it is evenly distributed. Flatten the rice so it covers the bottom of the pan. Lower the heat to medium-high and cook without stirring until one side of rice crisps, about 3 minutes. Remove from the heat.
- Meanwhile, for the fish: Squeeze the lemon juice evenly over the flesh (cut-side) of the fish. Stir the garlic powder, annatto seeds, onion powder, 1 teaspoon salt and the pepper together in a small cup. Sprinkle the spices over the fish and pat firmly into the flesh. Let sit at room temperature for 5 minutes (the fish can also marinate overnight in the refrigerator).
- Place the oil in a large saucepan or pot at least 3 quarts and heat the oil to 350 degrees F on a deep-fry thermometer. Sprinkle the skin of the fish with salt. Fry the fish until the skin is crispy and golden brown and the bubbling around the fish subsides, about 6 minutes.
- Drain the fish on a plate lined with paper towels.
- Meanwhile, for the suka: Combine the vinegar, chile, garlic, fish sauce and sugar in a ramekin, Stir together for 5 seconds.
- To serve, place the fish on top of the rice. Serve the suka on the side.
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- Prepare the fish. Wash the fish and slice the belly crosswise into strips of 1 1/2 inches wide. Pat dry with paper towel to remove moisture to help reduce oil splatter while cooking fish. Season with salt and pepper. In a plate, lightly bread the fish in 2 tablespoon cornstarch until evenly coated, shaking off the excess.
- Make onion rings. Cut onions crosswise at even thickness and separate into rings. In a pan, add 1 tablespoon of cooking oil over medium high heat. Add onion rings and cook until it starts to glisten. Remove from pan and set aside.
- Pan-fry the fish. Using the same pan, add enough oil to cover the pan, about 2 tablespoon. Fry until a nice golden crust appears, flipping once to cook both sides. Remove from pan and set aside.
- Cook sauce mixture. Stir in soy sauce, kalamansi juice, water and sugar, then bring mixture to a quick boil. Lower heat and continue to simmer until sauce has slightly reduced. Add the fish back, scoop the sauce and drip over the fish. Add the onion rings. Garnish with fried garlic bits and chopped scallions.
TOP 15 RECIPES FOR BANGUS | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Reviews 1Published 2019-11-23Estimated Reading Time 8 mins
- Special Daing na Bangus. Daing in the Philippines is a form of preparing ingredients, especially seafood. This can be done in the form of drying the fish out in the sun after it’s gutted, split in half and liberally salted.
- Bangus Belly with Fried Rice. The belly part of bangus is probably the favorite part of every Filipino. The fish’s belly provides this softer meat that just melts into your mouth even when it’s fried.
- Adobong Bangus Recipe. Combining the unofficial national dish of the Philippines with its unofficial national fish will be like uniting two national icons.
- Tinapang Bangus. Tinapa is a popular way of preparing fish in the Philippines. Tinapang isda is the most popular term but there is a distinction between which species of fish are undergoing this process of preparation.
- Sinigang na Bangus with Puso ng Saging. Bangus isn’t the most common fish to cook into a sinigang due to its reputation of being quite bony. But due to the rise of the popularity of boneless bangus products that people can practically get anywhere, sinigang na bangus is slowly becoming the choice of fish sinigang for Filipinos.
- Rellenong Bangus. Rellenong bangus literally translates to stuffed milkfish in English and that perfectly describes this recipe. In Filipino recipes, anything can be stuffed or irelleno with a rich mixture of ingredients serving as its filling.
- Cardillong Bangus. This recipe creates layers of flavors added to the already delicious but subtle flavor the bangus provides to the dish. Make sure to debone the fish first because this recipe requires a whole fish.
- Bulanglang na Bangus. Bulanglang is a healthy vegetable dish originated in the province of Batangas and it’s fairly easy to prepare. All you’ll need in this recipe is one whole broiled bangus and a selection of healthy vegetables.
- Bangus Belly Ala Pobre. This one is a fairly simple dish to prepare using simple ingredients and boneless bangus belly. Bangus Belly Ala Pobre is a boneless bangus belly prepared bistek style.
- Bangus Nilagpang. Nilagpang is a traditional style of cooking that originated from the province of Iloilo in Western Visayas, specifically in the municipality of Leon.
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- Choose bangus over beef. If you're trying to eat better, why not replace a few beef cravings with these delicious bangus recipes? Salpicao and bistek are often made using beef, but it's given new life in these bangus adaptations.
- Jazz up your omelet with smoked bangus. Another ingredient just as common as your bangus, eggplant is a great base for the torta. Add some flaked bangus to it to easily elevate your tortang talong meal.
- Add smoked bangus to lumpia. In this recipe, smoked bangus is wrapped in crunchy fried lumpia wrappers. What's not to love? Both lumpia and bangus become even more delicious in these recipes.
- Stuff bangus for a special meal. We must admit, rellenong bangus is not the easiest dish to make-but it sure is worth it! In this recipe, the natural flavor of bangus is brought out by your cooking skills.
- Grill bangus for a picnic at the beach. If you have plans to go to the beach, saving a night for grilled seafood is always a trip highlight. Whether or not you're bringing fish, buying it there, or fishing it for yourself, don't forget to pack side dishes to serve with the rest of your spread, including some freshly grilled bangus.
- Amp up the flavor of pasta with flaked bangus. Whether you want a creamy white sauce dish or a tomato-based pasta sauce-bangus can make it better. Want white sauce?
- Make bangus sisig. Good drinks, good company, but most of all, good pulutan, are the main pillars of a good meal. Give everyone a great time with this perfect beer match.
- Intensify sinigang with bangus belly. Melt-in-your-mouth bangus belly can add richness to your tart sinigang. It'll give you more reason to love the vibrant and classic stew.
- Sell homemade bottled Spanish bangus. If you've made all the greatest hits of bangus, perhaps it's time to graduate. There's always a market for Spanish-style sardines but made with milkfish.
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