Kulinarya Cooking Club: Maligayang Bati at Manigong Bagong Taon edition
Happy Lunar New Year, folks! Once again, I dropped off the face of the earth, but at least I’m re-emerging to post for this month’s Kulinarya Cooking Club challenge. It would be extra embarrassing if I didn’t participate this time around, too, as Pearl of Sassy Chef and I were the two bloggers hosting this challenge!
The KCC challenge for January that the two of us cooked up was this one:
This month’s theme is a celebration– of good health and of new beginnings!
Words and Nosh’s big 3-0 is this month, so we dreamed up a birthday challenge:
What dish (entree, dessert, drink, merienda, whatever!) do you always request,
or wish you could have, for your birthday?
As a twist, how would you modify the dish to make it more healthy? It’s the new
year, after all, and it’s time to get back on track with good eating habits! You
can make your dish vegetarian/vegan, lower fat, dairy-free, low sugar or however
else you want, so long as it’s a little bit healthier for your body and the
I had every intention of posting earlier, but alas, since it actually was my birthday last week, I’ve been out and about, with no time to even think about cooking! Finally, though, I got it together and whipped up my own take on rellenong bangus (stuffed milkfish) with sauteed kangkong (water spinach), one of my favorite dishes. Not only is it easy to make, healthy, and delicious, but also pretty enough to serve for a special celebration.
Now, you’ll notice first off that the fish I’m using here isn’t bangus at all, nor is the green vegetable kangkong. In keeping with the theme of the month, and with my general outlook on eating and cooking with local, sustainable, and organic ingredients as much as possible, I branched out a bit; I preserved the essence of the Filipino flavors but switched the ingredients up a bit. Moreover, I tried to reduce the oils and sodium as much as possible so the typical post-Filipino meal swelling wouldn’t plague me again!
Between Trader Joe’s, Whole Foods, and the local farmers market, I was able to source all the ingredients for the meal. Though organic is often synonymous with overpriced, by sticking to in-season ingredients and whole fish (instead of fillets), the total check was <$20 to serve 2 people. [The rice, garlic, patis, and shallots were already in my pantry so that doesn’t count!]. I’d like to think I honored Ilokano frugality by keeping the cost low!
For the fish stuffing, I mixed up the following:
- 4 cloves garlic (chopped)
- 1 shallot (thinly sliced)
- small handful macadamia nuts (chopped, in lieu of traditional pili nuts)
- 1-2 tbsp. fresh grated ginger
- 1/2 tbsp. patis (fish sauce)
- roughly 1/3 cup cherry tomatoes (coursely chopped)
Then I simply stuffed it into two dressed rainbow trout, along with halved small Mexican limes (kinda calamansi like, though not exactly the same), cilantro, and some green onions. To the outside of the trout, I squeezed some more lime, sprinkled a little sea salt and pepper, and a very light spray of olive oil spray.
I then baked the fish in a 400 degree oven for 20 mins, to make sure it was all cooked through but not dried out.
[An important aside on the fish: I decided to go with rainbow trout over the other whole fish available at Whole Foods not only because it was the most cheaply priced ($6.99/lb. with these two fish coming in just under one lb.) but because farmed rainbow trout is listed as a “best choice” fish by the Seafood Watch Program. That means that it is the most sustainable choice, that commits less environmental and ecological harm than other species and sources of fish. I strongly recommend that you check out Seafood Watch– they have printable cards and even smartphone apps to help you make better seafood choices when shopping or eating out.]
While the fish was baking, I prepped and cooked the greens, which were actually broccoli rabe and not kangkong. I was actually surprised at how much the rabe reminded me of kangkong in this meal, the flavors went so well with the fish.
For the broccoli rabe, you simply wash and shake out (but not fully dry off) a large bunch of the rabe, and add to a pan where 3 minced garlic cloves have been sauteed in 1/4 cup of olive oil on med-low heat for about 5 minutes. Sprinkle red pepper flakes, sea salt, and some white pepper to taste and raise heat to med-high. Once temp is up, lower heat to medium and cover pan for about 5 minutes. The rabe should then cook itself down, the excess water from washing helping to steam it a bit. I removed the rabe when it was al dente, but you could cook it down more if you like!
It never happens usually, but somehow both the fish and the veggies cooked at the same time, so they were both perfectly hot and ready to serve in half an hour after I started cooking! With some steamed brown rice, it was a perfect way to end my weekend.
Hope you enjoyed my little cooking adventure, peeps! Will try to post again soon, but no promises…