Restaurant-quality seafood now on demand
Pacific Bay is 9 years old. The online purveyor of restaurant-quality seafood offers the widest selection for home cooks online. Their presence is felt in major supermarkets as well, where their products are sold packaged in small quantities for household use. However, their product line is not solely limited to seafood.
Pacific Bay recently launched Pacific Bay Eats, a cloud kitchen that presents five tasty concepts that showcase their seafood products, and more.
Pacific Bay Eats is food on demand, delivered to your doorstep, in one hour.
Enrique Valles, head of Pacific Bay, expounded on their specialty kitchens: Big Fish prepares fish dishes on party trays; Boil ‘N’ Joy specializes in seafood boils; Small Fry takes pride in quality fish and chips; Quiero Mas presents Spanish favorites; and Nour brings beloved Mediterranean fare. All the dishes are cooked fresh, delivered from their kitchen, straight to you.
Plenty to choose from
Having an impromptu party? No problem. Paella Negra and Paella Mixta are readily available. Whether you’re all alone, with a group or when you’re just not up to cooking, visit pbeats.ph. Surely, their many choices will delight you.
Partake of Salmon Sashimi for one, or Lobster Linguine and Roasted Bacalao Loins to share. Solo portions of Fish and Seafood Boils with assorted butters are available, as are Fish and Chips and even Scallops and Chips. You may order extra rice, a French baguette, even chicken and beef shawarma bowls. There’s plenty to choose from.
I myself am so tempted to try their Lobster Mac and Cheese, as well as their Cod and Cobbler Fish and Chips.
The man at the helm of the Pacific Bay Kitchens is chef Alex Bautista, whose extensive experience in various professional kitchens gives a depth of flavor and a distinct touch to their menu selection.
And since it’s the season for meatless recipes, Pacific Bay timely launched promos, bargains, bundles and discounts online. Enrique and chef Alex also shared their Lenten recipes.
Salmon Sisig
- 500 g Pacific Bay Salmon Fillet Portions, cut into smaller cubes or flakes
- 1 red onion, sliced
- ½ green chili pepper (sili sigang), sliced thinly
- 1 Tbsp green bell pepper, diced
- 1 Tbsp red bell pepper, diced
- 1 Tbsp neutral flavored oil for cooking
- Salt to taste
- Sauce40 g liquid seasoning (like Knorr or liquid aminos)
- 30 g Worcestershire sauce
- 20 g oyster sauce
- 10 g white sugar
- Spicy mayo150 g mayonnaise
- 50 g Sriracha sauce
Heat the oil in a frying pan over medium heat. Add the onions and let it cook for 30 seconds before adding the bell peppers and green chili. Sauté the vegetables for about 1 minute.Place the salmon into the pan with the vegetables. Spread the pieces out into a single layer on the pan. Season the fish with salt, then let the salmon sear without touching it.
Once you see the pink meat cooked halfway, pour the sauce into the pan and mix the ingredients to make sure every bit is coated. Let this simmer for a minute or two, until the sauce is nearly dry.
Finish off by adding spoonfuls of the spicy mayo into the pan, and mixing it well.
Serve with hot white rice.
Sautéed Baby Squid
- 500 g Pacific Bay Baby Squid,
- 30 ml pure olive oil
- 2-4 Tbsp pinakurat or cane vinegar
- Fried garlic bits
Heat a frying pan over high heat until it starts smoking.
Pour in the olive oil and swirl to coat the pan.
Add the baby squid, and quickly turn off the heat once the skin changes color.
Drizzle the vinegar over the squid in the hot pan, mix it a bit, then transfer to a serving bowl.
Garnish with fried garlic bits and enjoy.
King Crab Garlic Noodles
- 1 whole King Crab
- 500 g egg noodles
- ¼ c liquid seasoning
- ¼ c oyster sauce
- 1 whole head of garlic (chopped)
- ¼ c fish sauce
- 1 c butter
- 1 Tbsp Parmesan cheese
Steam or boil the king crab for roughly 10-15 minutes. Remove legs and save for later. Remove meat from body and set the shell aside for serving.
Cook egg noodles as per packaging instructions.
In a bowl, mix liquid seasoning, oyster sauce, fish sauce and Parmesan cheese. Mix well.
Sauté garlic in a large wok, add liquid mixture and allow to cook for 2-3 minutes. Add king crab meat, butter and noodles. Mix well.
Serve inside the king crab shell and top with cooked legs.
Bacalao con Tomate
- 1 kilo bacalao loins
- ½ c extra virgin olive oil
- ½ c all-purpose flour
- 1 onion, finely chopped
- 2 Tbsp minced garlic
- 800 g canned tomato
- 300 g roasted bell pepper
- Salt and pepper
Pat dry bacalao. There’s no need to soak this in water, as it’s been lightly salted before freezing.
Season flour with salt and pepper, dredge bacalao in the flour. Fry the bacalao in olive oil until lightly golden brown, around 3 minutes. Set aside.
In the same pan, sauté onions and garlic until translucent. Add canned tomato and simmer for 10 minutes.
Add back the bacalao and allow to sauté for another 5 minutes. Serve immediately. INQVisit pacificbay.com.ph
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