Skip to main content

FOOD FINDS: Gourmet Baked Rellenong Bangus and Other Fisher Farms Products

We've already tried the fish sausage of Fisher Farms when it was sold in the grocery near us but this is the first time that I came across Gourmet Baked Rellenong Bangus.

Also, the timing of discovery was perfect since its almost Christmas. :)



I was invited to the press launch of Fisher Farms and we were able to sample some of the fish products including the baked rellenong bangus. I guess this is healthier compared with the usual relleno since it is baked already. Very easy to reheat, too. And the size was ginormous! Really perfect for the noche buena feast.


Bangus Lemon Butter. This is my first love. The fish was already pre-cooked so its either you cook it in a pan (which I did) or nuked it. Either way, its tastes so good that I wish I can pair it with rice. I cooked it in a way that its both crispy and juicy. Thumbs up!


Roasted Garlic Milkfish Loins. Hubby and daughter prefers this because of the garlic.


Smoked Bangus. Here's another favorite (all-time fave, actually). I just love smoked bangus (extra points if its boneless). Some fry their smoked bangus after defrosting it but I steamed mine. Then I squeeze in some calamansi to balance off the saltiness. Yummy!


Other Fisher Farms products are the sausages and frankfurters.


And the Fish Nuggets which my nuggets-crazed niece love. I mean, this is a great alternative to chicken nuggets.


Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.