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Fish tastes like Burger Steak! | Bangus Fish Stroganoff | World Cuisine RECIPES | Kusinang Bahay

Welcome to Kusinang Bahay!

Our recipe for today is the third entry of my world cuisine series recipe. This is a famous Russian dish, Beef Stroganoff, but since I already cooked a beef recipe recently which is Beef Bourguignon. I try cooking it with fish, Bangus Stroganoff.

Featuring the savory mushroom sauce in which personally it has similarities with the famous burger steak sauce here in the Philippines. I also incorporate this dish with a Filipino element by cooking this with milkfish or Bangus, whereas this is our national fish.

The taste of this dish is closely reminded me of Jollibee's famous Burger Steak.

If you find a different approach to your Bangus, why not try this, it's really different but so delicious just like the burger or beef steak. aforementioned. Have fun watching it!

INGREDIENTS:
- 3 pcs large MILKFISH/ BANGUS (butterflied, deboned)
- 2 cups MUSHROOMS (canned mushrooms)
- 2 1/2 tbsp CREAM OF MUSHROOM CONDENSED SOUP
- 2 tbsp BUTTER
- 5 cloves GARLIC (chopped)
- 1 pc WHITE ONION (chopped)
- 1 tsp SALT
- 1/2 tsp GROUND BLACK PEPPER
- 3 tbsp COOKING OIL
- APF/ ALL PURPOSE FLOUR (for the fish coating)
- 2 tbsp WATER (optional)

The full PROCEDURE is in the video.

#stroganoff #fishstroganoff #bangusstroganoff

Some music used:
Local Forecast by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:

Long Stroll by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:

How to Cook Cod with Parsley Sauce | Rick Stein Recipe

Using fresh, high quality ingredients, Rick turns this simple poached cod recipe into an incredibly flavourful dish. In this video, he also shows you how to make a veloute sauce using flour, butter and plenty of milk.

Order cod fillets from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com

Seafood chowder ???? #shortvideo

Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve

Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread

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Smoked Haddock with Dugléré Sauce Recipe | Rick Stein

How to cook smoked haddock. This is classic French cookery at its best. Watch as Rick pairs a fillet of smoked haddock with a rich, chicken stock and butter sauce called dugléré.

Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com