After the Christmas festivities, with all the good food overflowing, not to mention the weight gain (*sigh*), I'm back in the kitchen with a vengeance! The object of desire- bangus fillet. Also, the red wine is a New Year's Eve leftover. I don't really love red wines except that this one comes in a nice bottle so we bought it anyway. And as everyone in my family knows, frying is my waterloo and I don't want to waste good fish. We love bangus fillet at home and since yaya is on vacay, I have to feed the family. It's a good thing that I have my trusted turbo nearby. I marinated the bangus fillets in red wine and added some spices and cooked it in the turbo until it's brown enough. I added some steamed beans as side dish and sinandomeng rice. Yummy!
In line with its commitment to serve only the best quality and sustainable kind when it comes to seafood, Marriott Manila once again joined the nationwide Sustainable Seafood awareness campaign this March.