grilled bangus (milkfish) spread in banana leaves
Adora and Diona, our lovely KCC hosts chose WHITE food theme for this wedding month of June. Lots of ideas came to mind; however, most of them have already been featured on this blog.
I made fish spread using bangus (milkfish) and coconut milk, wrapped small portions of the fish paste in pieces of banana leaves, and grilled the packets for a few minutes on each side. I got the method of wrapping the fish in banana leaves from the cookbook FLAVOURS OF THE PHILIPPINES by Glenda Rosales-Barretto. The finished fish spread is delicious served with rice and a few squirts of calamansi or lemon juice, or with salted egg and tomato salad, or as topping for pandesal toast and SkyFlakes crackers.
I love the spread together with lumpfish caviar on top of
garlic-flavored SkyFlakes crackers
Bangus Paté
1 cup diced uncooked bangus or any white fish filet
1½ tablespoons fish extract or to taste
1½ tablespoons lemon or calamansi juice
2 tablespoons finely minced shallots
1 tablespoon finely grated fresh ginger
a pinch of ground white peppercorns
a pinch of ground cayenne
1 egg white
1 cup coconut milk
6-inch pieces banana leaves, wilted
- In a food processor, pulse all the ingredients except coconut milk and banana leaves for 30 seconds. Scrape sides with spatula and add coconut milk; process for 1 minute. Place about 3 tablespoons of fish paste on a piece of banana leaf, wrap all around. Place the bundle on another piece of banana leaf, fold two sides toward the center and twist the ends like a candy wrapper. Secure with thin pieces of banana leaf or with twine. Grill for 2 minutes on each side. Serve warm or at room temperature.
Enjoy more KCC white food here.
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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
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15 comments:
Bangus Pate? Wowza,great concoction.... i mean really it's a brilliant take on the "white" theme. I would never think of anything like that haha. Love it, and i also love the way it could be used as ulam or as apps. GreatJob!
Malou
Wow what a beatiful presentation for bangus pate! Looks delicious with the caviar!
wonderful...it just gave me lots of ideas...thank you
Thank you Oggi. Bangus pate is a great idea on June Kulinarya Theme. I'm thinking of using it as a pulutan, hmm... :)
definitely a creative white food for June and can be enjoyed in so many ways.
Yum! Fish paste is a favourite of the English but it is nothing like this. Sounds so delicious.
Something new to me! Thank you for sharing this =). Extra sarap cooked wrapped in banana leaves.
Wow ! great idea and looks yummy !
Oggi you win my vote for an original white dish. This pate looks delicious. I'm so curious now and I can't wait to make it. You won me at sky flakes.. They are by far my favourite crackers, especially the garlic flavoured ones.
Creative take on the versatile paté. Love how you grilled the fish in banana leaves. Delicious!
Looks really yum... it would be good to have this handy in the fridge for a quick snack. P.S. love the banana leaves and sky flakes!
Wow I am really impressed! It looks so delicious!
That is a cool recipe. I am so forwarding this to my mom.
Hi all, thank you for the kind words. Your comments are much appreciated.:)
Wow Oggi! very creative and clever take on this month's theme. I am definitely going to try this... You are bringing the bangus to another level.
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