Bangus Kabayaki at Yoshinoya

Tuesday, March 22, 2011 dfg 0 Comments

Bangus A.K.A. (Also Known As) milkfish A.K.A. my favorite fish. Unagi A.K.A. eel A.K.A. my favorite Japanese food. Bangus Kabayaki A.K.A. bangus with unagi sauce A.K.A. my recent favorite affordable Japanese seafood dish. I'm glad sister company Yoshinoya Philippines and Century Canning Corp. came up with this new Bangus Kabayaki product which uses 2 of my favorite dishes.



The bangus used in the Bangus Kabayaki is grown and farmed inside seawater cages at the farm of Century in Southern Mindanao. Since it is breed on seawater, it will not have that muddy taste. And since the bangus are able to roam around a larger space, they tend to have more meat. Upon harvesting, the bangus are processed and packed within the same day.

Bangus Kabayaki - P140

The Bangus Kabayaki is prepared by lightly breading the bangus fillet that came from Century. It's deep fried, drizzled with that irresistible Kabayaki sauce and served with beansprouts and rice. The dish is outstanding. It looks a lot like those Unagi dishes that you find in restaurants or at groceries in Hong Kong where you place it in the microwave oven to heat. Given the sauce, the taste is a lot similar even with the bangus as the meat. They also make sure you get a large portion of the belly to get that Unagi texture. Make sure you be careful of the belly part though. They weren't able to remove the bone of the fin attached to the skin of the bangus. If you know your bangus, you know what I'm talking about.

Sad to say this is only offered only this Lenten season. But instead of sulking, I'm going to make the most out of it or should I say eat the most out of it.

For my fellow bangus fans here are some recipes you want to try out using Century's Premium Boneless Bangus Marinated available at your local supermarkets. I had the privilege to try out the recipes. Each dish was a winner!

Century Bangus Salad with Caramelized Pear and Walnuts

Ingredients:

1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated

Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced

Honey Lemon Vinaigrette:
1/4 cup lemon juice
2 tablespoons honey
salt & 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 reduce balsamic vinegar: Pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.

Procedure:

Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Sprinkle sugar on pears. Pan-grill on a skillet brushed lightly with oil until caramelized. Set aside. Whisk together lemon juice, honey, salt, pepper & extra virgin olive oil. Cover and chill until ready to serve.

Toss together mixed greens, walnuts, and cherry tomatoes. Arrange on a plate topped with bangus flakes and caramelized pears. Drizzle with vinaigrette and reduced balsamic vinegar.

Makes 6 servings.


Century Bangus and Kani Burrito

Ingredients:

1/4 cup cooking oil
1-410 grams Century Premium Boneless Bangus Marinated
1 cup Japanese mayonnaise
1/2 teaspoon wasabi (horseradish) paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeds removed & sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular sized tortilla wrap

Procedure:

Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside.

In a bowl, combine mayonnaise and wasabi. Add bangus flakes & kani, mixing it well. Chill for 30 minutes.

Fill tortilla wrap with bangus mixture, lettuce, cucumber and mango. Roll then serve.

Makes 4 servings.


Century Bangus Farfalle a la Genovese

Ingredients:

1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup pesto sauce*
3 cups whole cream
salt & pepper to taste
grated parmesan cheese for garnish

*Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, 1/4 cup walnuts, 1 tablespoon grated parmesan cheese and 1 1/2 cups olive oil in a food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.

Procedure:

Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Cook pasta as directed in the package. Set aside.

Heat olive oil in a pan and saute garlic until aromatic. Stir in pesto sauce & cream. Season with salt & pepper. Add pasta & bangus to the sauce & toss well. Remove from heat and top with parmesan cheese.

Makes 4 servings.