Easy Recipes with Century Boneless Bangus

Unique bangus degustation:  A salad, a burrito, and a pasta.

I have come to appreciate our national fish, Bangus (milk fish), even more after having a taste of these unique, delectable sampler dishes prepared for us during the test kitchen event last week, hosted by Century Pacific Group, using Century Premium Boneless Bangus.  This is the newest addition to their line of world-class quality products.  Century Premium Boneless Bangus are guaranteed fresh, with no muddy taste as they’re processed and packed the same day. 

Chef Donna presenting the Century Premium Boneless Bangus Marinated; Chef Apple, in black
I’m actually a very satisfied customer of their marinated boneless bangus and bangus belly. They’re big in size, meaty, and tasty!  That’s why I really appreciated the recipes of these dishes that were shared with us —  showing more ways of how to enjoy the fish other than the usual pritong daing na bangus (fried garlic-vinegar-pepper-marinated milkfish). 
Thanks to the chefs of Century Culinary Circle, I now have 3 new healthy, delicious and easy-to-cook recipes to try and serve at home for my family.
Century Bangus Salad with Caramelized Pear and Walnuts
1/4 cup cooking oil
450 gms. Century Premium Boneless Bangus Marinated

Caramelized pears:
   2 tablespoons granulated sugar
   1 cup canned pear, sliced
Honey Lemon Vinaigrette:
   1/4 cup lemon juice
   2 tablespoons honey
   salt and pepper to taste
   1 cup extra virgin olive oil
6 cups mixed greens
1/2 cup chopped toasted walnuts
1/2 cup cherry tomatoes
3 tablespoons reduced balsamic vinegar
To prepare:
Heat oil in large pan and fry bangus until golden.  Spoon out bangus meat from the skin and set aside.
On a skillet, pan-grill pears sprinkled with sugar and lightly brush with oil until caramelized. Set aside.
In a bowl, whisk together lemon juice, honey, salt, pepper, evoo. Cover and chill until ready to serve.
To reduce balsamic vinegar:
In a saucepan, pour 2 cups balsamic vinegar, and allow to simmer, occasionally stirring for about 5 mins. until your desired syrupy consistency. Remove from heat to thicken more as it cools. 
Toss together mixed greens, walnuts, tomatoes and arrange on a plate. Top with bangus flakes and caramelized pears. Drizzle with vinaigrette and reduced balsamic vinegar.
Serves 6.
Love it’s refreshing, sweet-tangy taste, light and nutritious!

I like the zing of the wasabi-mayo in this ingenious mix of fish with fruit and veggies.
Century Bangus and Kani Burrito
1/4 cup cooking oil
450 gms. Century Premium Boneless Bangus Marinated
Japanese mayonnaise
1/2 teaspoon wasabi paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeded and sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular-sized tortilla wrap
To prepare:
Heat oil in large pan and fry bangus until golden.  Spoon out bangus meat from the skin and set aside.
In a bowl, combine mayo and wasabi. Mix in bangus flakes and kani. Chill for 30 mins.
On tortilla wrap, arrange lettuce, cucumber, mango and bangus mixture, then roll.  Tie with nori (seaweed) strip if desired.  Serves 4.

Century Bangus and Farfalle A La Genovese

1/4 cup cooking oil
450 gms. Century Premium Boneless Bangus Marinated
200 gms. farfalle (ribbon pasta)
2 tablespoon olive oil
1 tablespoon minced garlic
1 cup pesto sauce*
3 cups whole cream
salt and pepper to taste
grated Parmesan cheese for garnish
To prepare:
Heat oil in large pan and fry bangus until golden.  Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package. Drain and set aside.
Heat olive oil in a pan and saute garlic, then stir in pesto sauce and cream.  Season with salt and pepper.
Add pasta and bangus then toss well.  Plate and top with parmesan cheese.
Serves 4.
*You can make your own pesto sauce or buy bottled sauce.
I love pesto so this bangus pasta genovese was a winner with it’s creamy rich flavor!
Believe me when I say all three dishes were really very good. I don’t have any other words to describe them. These recipes are keepers! Try them all!
Related post:

Thank you for dropping by. If you enjoyed this post, feel free to share it! Get instant updates and Follow me on Google friends, Facebook and Twitter, or Subscribe here via email!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: