Bangus steak, tinikman ni Arra San Agustin! | Pinas Sarap - video Dailymotion

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Aired (September 23, 2023): Ang simpleng recipe ng bangus steak, panalo nga ba sa panlasa ni Arra? Panoorin ang video na ito!   Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.   Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap

Transcript

00:00 Hello Kapuso! It's Ara San Agustin and we're here at Bulacan, Bulacan!

00:06 Bulacan is known for its rich aquaculture, so today, join me in catching some bangus!

00:15 Hi, Ate Mercy!

00:17 Hello!

00:18 So they grow here bangus, tilapia, alimango,

00:23 but today, Ate Mercy will show us how they harvest bangus.

00:30 How do you know if it's ready to harvest?

00:33 It's ready to harvest in 4-5 months.

00:35 When harvesting bangus, they use a net called "pante".

00:40 Here we go, let's see what we caught.

00:44 There's bangus!

00:46 It's moving!

00:48 It's moving!

00:49 Oh, sorry!

00:51 It's moving!

00:54 How do I remove it from the net?

00:56 Just pull it.

00:58 How do I break it?

01:00 It's still moving.

01:01 It's hard to remove.

01:03 Oh my God!

01:04 It's alive!

01:05 How many times do you normally catch bangus when harvesting?

01:09 One thousand times.

01:11 It can be 500 kilos, 1,000 kilos.

01:20 Here are the bangus we caught.

01:22 We caught all of them earlier.

01:24 They're really fresh.

01:25 If the bangus is fresh, it's still firm.

01:28 I just learned that.

01:30 It's still hard.

01:31 Join me in cooking the bangus we caught.

01:34 I'm shy, but I don't know how to peel bangus.

01:37 Can you teach me?

01:39 Okay.

01:40 You just need to peel it like that.

01:43 Okay.

01:44 It's long.

01:45 Ah!

01:46 There.

01:47 It's hard to peel bangus.

01:50 Miss Mercy, can I do this?

01:54 You need to remove it from there.

01:56 Okay.

01:57 I'm scared that I might cut the flesh.

01:59 No, if it's fresh, it's hard.

02:03 Ah, okay.

02:04 After peeling the bangus,

02:07 she will cut it and remove the big skin.

02:14 Ah, this is the famous bangus.

02:17 The one that's already opened.

02:20 What we'll do is,

02:22 you'll peel it.

02:24 After that, we'll remove it like this.

02:27 There.

02:29 Just like that.

02:31 Once the big skin is removed,

02:34 it can be cooked.

02:35 Season the sliced bangus with salt and seasoning.

02:43 Once the oil is hot,

02:44 you can fry the bangus.

02:46 I'm just experiencing it.

02:48 It's hot.

02:49 Let's just put it here.

02:50 You can ride it here.

02:53 Oh, I see.

02:54 That's why we have a chance.

02:56 There.

02:57 Ah!

02:59 It's so strong!

03:02 Wait!

03:04 Ouch!

03:05 It smells good!

03:10 [Music]

03:15 Can I have a bite?

03:16 [Laughs]

03:17 Mmm!

03:24 Is it good?

03:26 Where's the rice?

03:28 Now, we'll make the steak.

03:31 First, Miss Mercy will fry the onions for the garnish.

03:36 Let's cut it in half.

03:39 Fry it for a few minutes,

03:41 then set it aside.

03:43 Next, we'll saute the garlic and red onions.

03:48 Then, we'll add the fried bangus.

03:52 Then, we'll add a little soy sauce.

03:57 Oh!

04:01 Then, we'll add all the calamansi.

04:06 Four pieces of calamansi.

04:09 Next, we'll add the pepper.

04:11 We'll just let it boil.

04:13 Lastly, we'll add the white onions.

04:18 Our bangus steak is now ready!

04:21 Let's taste it!

04:22 This recipe is so simple.

04:31 The longest time it took was when we fried the fish.

04:35 The rest was just so quick.

04:38 Mmm!

04:40 It's really different when the fish you're eating is fresh,

04:43 especially when it's just caught.

04:45 And the taste is straightforward.

04:47 The ingredients are onions, garlic, soy sauce, calamansi,

04:51 and everything else you can taste

04:53 when you combine it with the bangus.

04:55 So for me, it's delicious.

04:58 So for me, it's delicious.

05:00 [music]

05:03 [music]

05:04 [Music]

05:26 [BLANK_AUDIO]

Bangus steak, tinikman ni Arra San Agustin! | Pinas Sarap

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