Adobong Bangus

Ingredients:
1medium sized bangus, sliced
4 cloves garlic, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin or MSG
cooking oil for frying

Procedure:
* Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
* Drain fish. Set aside vinegar mixture. Fry fish until golden brown then set aside and fry garlic.
* Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.

Pesang Bangus with Sesame Seeds and Tomato-Onion Sauce

Lemon grass - together with ginger that is grated instead of sliced and ground pepper instead of peppercorns - adds fuller flavor to the soup and fish; a small amount of Thai patis mixed with sauteed tomatoes, garlic and onions go a long way to complementing the salt-less clear Pesa soup. Toasted sesame seeds add a surprising nutty twist to Pesa.

Ingredients:
4 cups water
2 tbsp grated fresh ginger
3 tbsp thinly sliced and minced
lemon grass roots
2 pieces finely chopped onions
a dash of ground black pepper
1 medium-sized fresh bangus,
cleaned and sliced into 4 pcs.
1 piece sayote, peeled and
sliced into 6
½ head small cabbage, cut into
4 sections
2 pieces siling haba
1 tbsp toasted sesame seeds

Procedure:

* Place water, ginger, lemon grass, onions and pepper in a large casserole and cook over high heat till boiling.
* Add bangus and cook for 3-5 minutes till flesh turns white in color.
* When bangus is almost done, add sayote and cook for about 2 minutes followed by cabbage.
* Add sili. Remove from heat when vegetables are tender but not overcooked. Sprinkle with toasted sesame seeds. Serve piping hot with steamed rice and tomato-onion sauce.


Tomato-Onion Sauce:
Yield : 3-4 servings

Ingredients:
2 tablespoons cooking oil
6-8 large pieces tomatoes, finely chopped
2 large pieces onions, finely chopped
1 clove garlic, minced 2 teaspoons Thai patis*

Procedure:

* Heat cooking oil over medium heat in a small saucepan.
* Saute’ garlic in oil till golden brown.
* Add tomatoes and onions. Stir, cover and cook till very tender and mixture is almost pasty in consistency. Stir occasionally as needed.
* Add patis and remove from heat.
* Serve as sauce for pesa.

*Regular patis may be used but Thai patis is preferred for flavor and use of less salt.

Yield : 3-4 servings

Zesty Fish Kilawin

Ingredients:
1/2 kilo very fresh tuna, cut in 1/2 inch cubes (or tanigue, lahahita or bangus)
1/2 cup Spiced Vinegar (for rinsing)
1/3 cup Vinegar (white)
2 tsp ginger, sliced into fine strips
1/2 cup onions (preferably sibuyas mura, "shallots "), chopped finely
salt
1/3 cup dayap juice
freshly ground pepper
siling labuyo, chopped (start with 3-4 pieces first)

Procedure:
* Wash the fish very well under running water. Squeeze out water.
* Add 1/2 cup Spiced Vinegar to rinse and gently wash the fish pieces in vinegar.
* Squeeze vinegar out. Add ginger, onions, Vinegar (white), salt and siling labuyo.
* Add the 1/3 cup dayap juice and freshly ground pepper.
* Place the marinatedfish in a covered glass bowl in the refrigerator for 15 minutes then serve. * Serves 4.

Preparation time: 20-30 minutes

Creamy White Sauce Spaghetti with Bangus

Ingredients:

1 kilo spaghetti (cooked according to package directions)
1/2 cup vegetable oil
5 cloves chopped garlic
3 chopped onions
4 fish bouillon cubes
500 grams bangus fillet, steamed and coarsely flaked
2 cups mushrooms
2 teaspoons dried thyme leaves
2 teaspoons dried basil leaves
500 milliliters all-purpose cream
387 milliliters evaporated milk
1 bar quick melt cheese, cubed,
bacon, chopped and fried (optional)

Cooking Procedure:

For the pasta:

Bring five liters of water to a rolling boil, adding one tablespoon of cooking oil and one tablespoon of salt.
Add 400 grams of spaghetti in the water.
Stir occasionally to prevent the pasta from sticking.
Cook uncovered for 11 to 13 minutes. It should be al dente, which is soft but with a slight resistance in the center. Do not overcook. Rinse cooked spaghetti quickly in tap water, drain, and stir in a little butter or margarine.

For the sauce:

Saute garlic and onion.
Add fish bouillon and stir until thoroughly dissolved.
Add the bangus fillet and mushroom. Cook until half-done.
Add dried thyme and basil leaves, then stir for one minute.
Add the cream, evaporated milk, and cheese afterwards.
Mix until the cheese completely dissolves.
Add sauce to cooked pasta and top it with crispy bacon bits, if desired.

Bangus Sardines

Ingredients:
1 kilo bangus ( milk fish )
1/2 cup soy sauce
4 pcs hot chili peppers
3/4 cup brandy or rum
1/2 cup sweet mixed pickles
1 tsp salt
1/2 cup green olives
1 tsp vetsin ( MSG )
2 cups olive oil
1 pc bay leaf {laurel)

Procedure:
* Clean bangus but do not remove scales.
*Put rack into the pressure cooker.
* Arrange bangus in layers the add in the rest of the ingredients.
* Cover. Bring to a boil until steady steam flows out of the vent.
* Place pressure control on vent. Cook for an hour. Let cool.
* Remove bangus from cooker. Serve.

Bangus Bicol Express

Bangus Belly
Cut in 1/2 inch cubes-1 pack/250-280 grams
Shrimp paste (alamang)-2 Tbs
Green chilis (siling pangsigang)-20 pcs/200 grams
Coconut cream-1/2 cup/120 mL
Onion, minced-1 pc/50 grams
Garlic, minced-4 cloves/20 grams
Vinegar-2 tsps
Cooking oil-2 Tbs

1. Cut chilis lengthwise and remove seeds. Then cut on the diagonal.
2. In a pot heat oil and sweat garlic and onions.
3. Add in chopped chilis and the alamang. Cook for 5 minutes.
4. Add in the Bangus Belly. Stir for about 3 minutes.
5. Add in the coco cream and simmer for 15 minutes.
6. Add in the vinegar, stir and simmer for another 15 minutes.

(Serves 4)

Bangus Lumpiang Shanghai

Ingredients:

1 and 1/3 cups cooked and flaked bangus (Milk Fish)
1/2 cup green onions, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
1 and 1/2 cups sotanghon noodles, cut up and softened in water
Patis
Pepper
lumpia wrappers

For the sauce:

1/2 cup sugar
1/2 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 clove garlic, chopped
1 - 2 pieces siling Labuyo, chopped
1/4 cup grated carrots



How to make lumpiang bangus:

*

In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked. Remove from pan and cool. Flake fish and pick out bones.
*

In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes. When vegetables are soft, add bangus. Season with patis and pepper.
*

Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
*

Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.



How to make the lumpia sauce:

*

In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
*

Remove from heat and add the remaining ingredients. Makes 8 portions.