Bangus is our national fish and it has live up to its name as Filipinos continue to come up with Bangus recipes over time. Bangus is considered the most versatile sea creature in terms of culinary aspect as it can adapt to many ways of cooking. Though the most common is daing, Bangus recipes continue to grow and expand.
Bangus is loaded with health benefits credited to the vitamins and minerals it contains such as iron, zinc, iodine, vitamin B1, folic acid, and especially the omega-3 fatty acids that is known to prevent heart diseases. In fact, Bangus contains more omega-3 fatty acids than the more expensive Salmon.
One of the Philippines largest Premium Bangus distribution brand is Sarangani Bay, aside from frozen fish, the company expanded to bottled variants offering various flavors and spices and has globally established their market.
Bangus has gained a crown in our household as it is my kid’s favorite meat. I myself has grown fond of this fish variety hence, I have continued experimenting on different ways of preparing it.
My husband has since vowed on staying away from pork a long time ago and Palabok happens to be one of his favorite noodle dish but ordering it from outside has become a dilemma to him as most palabok sold in the restaurants mostly include pork and chicharon.
I promised him that I will come up with my own version of Palabok sans pork and here it goes.