Bangus is probably one of the cheapest fish in the market. The baby bangus, you can get for about P140 per kilo as opposed to other fish that might be as high as P180. That’s why it’s a mainstay in my weekly menu.
And despite bones and all, we love Bangus. It’s tasty, flavorful, and who doesn’t live for a slice of the most priced Bangus Belly?
In the past couple of years, Bottled anything has been creeping up to our daily lives, probably because a lot of people (read: moms) are getting busier and is now open to opening a bottle for lunch. Most of these are labeled as gourmet or “artisanal” haha so there’s less guilt.
1/3 cup salt
3 cups water
300 -350 grams fish
2 cloves garlic
3 pcs onion (or shallots or native onions from La Union)
olive oil or corn oil (depends on your budget)
pickles (I use whatever pickles I happen to have but those cute little whole pickles should make The Mayor happy)
carrots (sliced into rounds or if you’re feeling creative, design like hearts or flowers <<but think of the hungry kids of Mindanao before you do so, we don’t advocate food wastage!)
salt and black pepper
#ProTip Price your products accordingly. The basic formula is this:
Note: This recipe is a gateway recipe to making your own recipe and create your own version. You can add chili, capers, or olives, the more sosyal, the better. You can use other fish like Tunsoy or Tawilis, or who knows, try salmon, haha! I also have a slow cooked version here: Slow Cooked Spanish Style Adobong Bangus Sardines
This recipe is from Chef Mira Angeles, @miralovestocook of the Spell Kitchen presented on #TheMayaKitchen Gourmet in a Bottle hands course.
I’d love to see what you come up with. Share your finished product with me and I will share it on our FB page!
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