Recipes from the Century Bangus Kitchen

I was lucky to be one of the invited bloggers to taste the dishes created from Century Bangus.  Now is really a great time for me as I need to lose a lot of weight.  I know that eating fish will be the best way for me to achieve that goal.  Plus, we all know that fish does have a lot of healthy benefits.

I actually saw Century Bangus product line in the supermarket but never really took time to notice them.  Good thing I attended the bloggers’ event or else, I’d be missing a whole lot.  Next time, I will actually look for Century Bangus in the grocery and will buy some for sure.

Century Bangus is the newest addition to Century Canning Corporation’s products.  I’m pretty sure you’re very familiar with Century Tuna.  Now, Century Bangus is their newest baby with a whole range of products that come with it namely:

• Century Bangus Fillet
• Century Bangus Chunks
• Century Bangus Sisig
• Century Quality Premium Boneless Bangus
• Century Quality Premium Bangus Belly Unseasoned
• Century Quality Premium Boneless Bangus Belly Marinated
• Century Quality Premium Bangus Tocino

Why do those products worth looking into?  Well, it’s because they are healthy, delicious and most importantly, fresh.  Century takes pride in the processing of their bangus.  It was grown and farmed in seawater cages somewhere in Southern Mindanao.  As the fish are harvested, they are brought immediately to Century’s facilities where the fish is processed and packed on the same day.

We are assured that whenever we buy a Century Bangus product, it’s of high quality and fresh.  Plus, do you know that Century’s facilities have even been accredited by the EU and US FDA?  Now, that can definitely give us a peace of mind 🙂

So you bought a Century Bangus product but you wanted to get more ideas as to how to prepare it.  You’re in luck because I’m going to share with you the recipes of the 3 yummy dishes Chef Apple prepared for us that night.

Century Bangus Salad with Caramelized Pear & 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 & 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 & chill until ready to serve.

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

Makes 6 servings.

Century Bangus & Kani Burrito

Ingredients:
1/4 cup cooking oil
1-410 grams Century Premium Boneless Bangus Marinated
1 cup Japanese mayonnaise
1/2 teaspoon wasabi 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 & set aside.

In a bowl, combine mayonnaise & 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 and 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
3 cups whole cream
salt & pepper to taste
grated parmesan cheese for garnish
1 cup pesto sauce
*** 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 blender or 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.

We were given ample servings of all 3 dishes.  I must say all of them were delicious.  My favorite was the salad.  It was delightful!  I hope you can try out the recipes yourselves too!  Don’t forget to use Century Bangus with them 🙂