Two Ways with Bangus

Stuck with plain old fried bangus? Here are two suggestions on how to liven up your hubby’s favorite fish dish.

Serves 4  Prep Time 25 minutes  Cooking Time 30 minutes

1 pack milkfish or bangus (whole, belly, or back fillet)
oil for frying

For the Mediterranean-style topping
1 tablespoon oil
2 cloves garlic, chopped
1 small onion, chopped
1 can whole or chopped tomatoes
1 eggplant or zucchini, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 tablespoon sliced black olives
1 teaspoon Italian seasoning
salt and pepper to taste

For the Fruit Salsa
1 ripe mango, diced
1 cup diced canned pineapple
1 medium-size tomato, diced
1 to 2 teaspoons minced cilantro
1 tablespoon lemon or calamansi juice
1 tablespoon honey
2 teaspoons olive oil
salt and pepper to taste

1  To make the Mediterranean-style topping: Heat oil and sauté garlic and onions. Add canned tomatoes and cook for a few minutes. Add eggplant, peppers, black olives, and Italian seasoning. Cook until vegetables are tender. Season to taste.

2  To make the Fruit Salsa, combine all the ingredients in a bowl. Chill until ready to serve.

3  Lightly salt the fish then fry until crisp and golden brown.

4  Top fish with sautéed tomato and vegetable sauce or serve with fruit salsa.


Tip: You can also use the Mediterranean-style topping as a crostini topper: Pile a tablespoon on crostini then top with cubed feta or Parmesan shavings.

Photography by Patrick Martires | Recipe & Food Preparation by Cris Abiva | Styling by Paulynn Chang-Afable | Art Direction by Jonathan Roxas | Props from Rustan’s Department Store

• mhay519 11 months ago Report Abuse

     

  hi there!
  this is your response to my letter!
  thnx a lot! =)