MANILA, Philippines — Creative as he is, Chef Angelo Comsti has the professional culinary license to use whatever type of fish he wants. He could have used even the most expensive kinds of fish available in the market, such as sea bass, salmon, and grouper, when he was tasked to present the fish course in the recent cooking demo event he collaborated with Chef Don Baldosano and food content creator Erwan Heussaff to showcase the premium quality and versatility of California raisins for Filipino cooking.
Chef Angelo instead chose to work with Bacoco, or Pacific Sea Bream, in creating his Pan-fried Bacoco with California Raisin Kusido Sauce and Bulgur Salad. He reimagined Filipino flavors and added naturally sun-dried, additive-free, and fiber-rich California raisins to enhance the sweetness of the dish. The kusido-style California raisins sauce inspired by the traditional Filipino stew that is known for its rich, slow-cooked flavors made all the difference.
“Our shared love for food brings Filipinos and Americans closer together. It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” said U.S. Ambassador MaryKay Carlson, who lent her presence to the event held at Chef Angelo’s very own Offbeat Bistro in Makati City.
The event was supported by the Raisin Administrative Committee, the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, and the U.S. Embassy in Manila.
Pan-Fried Bacoco with California Raisins Kusido Sauce and Bulgur Salad
Ingredients:
For the fish and salad:
1 whole sea bream, filleted (about six pieces)
1/2 cup California raisins
1 1/2 cups bulgur, cooked
1 pc. large cucumber, diced
1/2 cup parsley, chopped
1 pc. small red onion, minced
1/3 cup kesong puti, crumbled
Salt and pepper, to taste
For the dressing:
1/4 cup extra virgin olive oil
1 pc. lemon, juiced and zested
1 clove garlic, grated
Salt and pepper to taste
For the sauce:
3 cloves garlic, chopped
1 thumb-sized piece of ginger, grated
2 pcs. shallots, chopped
2 pcs. medium tomatoes, chopped
1/2 cup California raisins, puréed with a little water
2 tbsps. bagoong (shrimp paste)
3 cups fish broth, made with sea bream head and bones
2 tbsps. calamansi juice
Cornstarch slurry
Procedure:
1. To make the sauce, sauté garlic, ginger, and shallots in a pan. Add tomatoes and cook until oil is released. Stir in the California raisins and bagoong. Pour in fish broth and reduce by half. Add calamansi juice and season to taste. Use a slurry (*thickener made with cornstarch dissolved in water) to thicken the sauce, then strain and set aside.
2. To make the salad, toss all ingredients in a bowl. Prepare the dressing by whisking ingredients, pour it over the salad, and set aside.
3. Pan-fry the fish. On a plate, arrange the salad in the center, top it with the fish, and pour the sauce around. Serve.