Bangus and 3-olive pasta
Using:
A bright, Mediterranean-inspired pasta with tender milkfish and a trio of olives — briny, savory, and satisfying.
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 1 Masarap Unseasoned Boneless Milkfish (fillet, cooked & flaked)
- 150g Pasta (spaghetti, linguine, or penne)
- 1 tbsp Olive oil
- 2 Cloves garlic, minced
- 2 tbsp Black olives, sliced
- 2 tbsp Green olives, sliced
- 2 tbsp Kalamata olives, pitted & sliced
- 1 Small tomato, diced (optional)
- 1 tsp Masarap Calamansi Concentrate
- Salt & pepper, to taste
Optional Toppings
- Fresh parsley
- Chili flakes
How to make it:
- Cook the pasta:
- Boil pasta according to package instructions until al dente.
- Drain, reserving ¼ cup pasta water.
- Prepare the fish: Flake the cooked boneless milkfish into bite-sized pieces.
- Cook the sauce:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic until fragrant (~30 seconds).
- Add the black, green, and Kalamata olives (and tomatoes if using).
- Cook 1–2 minutes.
- Combine:
- Add flaked bangus and pasta. Toss gently.
- Add a splash of reserved pasta water to loosen the sauce.
- Drizzle with Masarap Calamansi Citrus Concentrate.
- Season with salt and pepper, and toss to combine.
- Plate the pasta and garnish with fresh parsley or a pinch of chili flakes.
Masarap Tip: For extra creaminess, stir in 1–2 tbsp cooking cream before serving.
You’ll need:
- 1 Masarap Unseasoned Boneless Milkfish (fillet, cooked & flaked)
- 150g Pasta (spaghetti, linguine, or penne)
- 1 tbsp Olive oil
- 2 Cloves garlic, minced
- 2 tbsp Black olives, sliced
- 2 tbsp Green olives, sliced
- 2 tbsp Kalamata olives, pitted & sliced
- 1 Small tomato, diced (optional)
- 1 tsp Masarap Calamansi Concentrate
- Salt & pepper, to taste
Optional Toppings
- Fresh parsley
- Chili flakes
How to make it:
- Cook the pasta:
- Boil pasta according to package instructions until al dente.
- Drain, reserving ¼ cup pasta water.
- Prepare the fish: Flake the cooked boneless milkfish into bite-sized pieces.
- Cook the sauce:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic until fragrant (~30 seconds).
- Add the black, green, and Kalamata olives (and tomatoes if using).
- Cook 1–2 minutes.
- Combine:
- Add flaked bangus and pasta. Toss gently.
- Add a splash of reserved pasta water to loosen the sauce.
- Drizzle with Masarap Calamansi Citrus Concentrate.
- Season with salt and pepper, and toss to combine.
- Plate the pasta and garnish with fresh parsley or a pinch of chili flakes.
Masarap Tip: For extra creaminess, stir in 1–2 tbsp cooking cream before serving.
