Skip to main content

Recipe of the Day

By Jason
Puraw style Bangus

I adapted this recipe off of one I found for Sea Bass awhile back. Thanks to it's similar texture most Sea Bass recipes work well with Bangus. It has become the main why I prepare Bangus.

Read More

Ingredients:

4 tbls olive oil
1 tbls of butter
1 onion
1/4 cup white wine
1/2 cup of chicken stock
Salt and Pepper
2 fillets of bangus with skin, if possible (de-boned and marinated are good)

Method:

1. Preheat oven to 450 degrees
2. Chop onion
3. Heat 2 tbls oil in pan on medium high, and cook onion until clear.
4. Add wine and reduce.
5. Add butter and chicken stock and let thicken
6. Salt and pepper to taste
7. In a separate (oven proof) pan heat remaining oil on high
8. Season fish with salt and pepper (not really necessary if using marinated)
9. Cook fish skin side down for about 5 mins until crispy
10. Flip fish and cook for 45 seconds.
11. Put the whole pan in the oven to bake for about 4 minutes

Serve the onion sauce on top of the fish. Good with rice, and the rest of the wine you didn't use for cooking. A little bit of greenery like asparagus is also good. I hope you enjoy it, I know we do.


Labels:

Comments

Post a Comment

Popular posts from this blog

Austin's New Hangout for the Filipino Foodie

By
We moved to Austin, Texas! and have been searching for new places to find Authentic Filipino food near our house. So we found a couple places and went on a foodie adventure. Kapatad Kitchen and Cafe popped up in our search. So off we went to try it out.  Location:  3742 Far W Blvd Suite 113, Austin, TX 78731 Hours:  Closed on Mondays Tuesdays 4:30 PM - 8:00 PM Wednesday-Sunday 11AM - 2:30 PM & 4:30 PM-8:00 PM Phone number:  512-338-6003 You know the saying, "First impression is the last impression". Well here is our first impression! 1. Entry: You are greeted with a welcoming smile by the staff. 2. Decor: It's simple but has a culturally sophisticated feel when you sit down. There are framed photos presenting the Philippine culture all over the wall. 3. Food: First dishes we tried were sisig, Lechon kawali, and dinuguan (pork blood pudding). All I can say is, Yummy in my tummy! I haven't had authentic tasting sisig in a long time! Portions are significant and...
Post a Comment
Read more

Cooking Vietnamese Pho with Chef Quang Le

By
Cooking with Chef Quang Le Researching food and spices is a part of our family's daily routine since we ventured into the food industry. Learning about the different components of food makes us appreciate every dish, snack, and drink that we consume. We take every opportunity that we can to continue learning about the flavors of the world. This weekend, I organized a class with a local Vietnamese chef who loves to entertain and educate people through food. Chef Quang Le, co-owner of Clay Pot in Waco Texas, had agreed to teach a class on how to cook traditional Vietnamese Pho.  The class is sponsored by the Association of Asian-American Women in San Angelo, Texas. It was such a refreshing class complete with food history, health benefits, recipe book, and entertainment.  So What is Vietnamese Pho Soup? Vietnamese Pho Soup is considered the national dish of Vietnam. It can be seen as a mirror that reflects the heritage of the Vietnamese people and their w...
Post a Comment
Read more

Japanese Dorayaki Minis

By
Dorayaki Yummy's Japanase Dorayaki (also known as Mikasa) is one of Japan's popular classic confectioneries. It is red bean paste sandwiched between two pancakes. Oh that's nothing special! You say. Oh but it is! Sometimes the simpliest things in life are the most overlooked.  Dorakayi can also be made with other paste. One of our house favorites is with  red bean  and chestnuts paste. Another is to make it with  matcha  and  coarse red bean paste . Your tastebuds is your imagination. Add chocolate to it or peanut butter. Here's a simple recipe to making your own dorayaki. TADA! DONE! No seriously! it really is that simple but I will humor you with a recipe because we all have our own way of making pancakes. And me, being me, I have a habit of tweeking just about any recipe I come across. Of course, you want to try the original recipe before you go around exprimenting with it. Because sometimes, THAT recipe is just perfect for you...
Post a Comment
Read more