| Milkfish, or bangus as it is locally
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| | 2 tbsp. Flourcooking oil for frying
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| called here in the Philippines is our
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| | * Scrape fish scales. Clean. Gently pound
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| national fish. This fish is one of the
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| | fish to loosen meat from the skin. Use
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| many staple diets by filipinos although
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| | flat side of a knife in pounding.
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| milkfish is wide spread in south east
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| | * Break the big bone at the nape and on
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| asia. Countries like Indonesia and Taiwan
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| | the tail. Insert the end of the handle of
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| have milkfish also in their diet. To
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| | an aluminum kitchen turner (sandok)
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| describe this fish, the scales are bright
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| | through the fish neck.
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| silver. Slender body and the largest I've
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| | * Gently scrape down the handle between
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| seen is about two feet. They thrive
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| | the meat and the skin. Scrape down to the
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| either in fresh water lakes, brackish
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| | tail, going around and on the other side
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| water and salt water. When cooked, the
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| | of the fish.
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| flesh is white as milk ( that is why it
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| | * If you feel the meat is entirely
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| called milkfish ) and lots of needle like
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| | separated from the skin, remove the
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| fish bone on it's flesh. Wide spread
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| | handle, squeeze and push out meat (with
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| throughout the islands but the most tasty
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| | the big bone), starting from the tail
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| ones comes from Dagupan ( northern part
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| | going out through the head. This way, you
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| of Luzon, Philippines ).
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| | will be able to push out the whole meat
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| There are many milkfish recipes available
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| | without cutting an opening on the skin.
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| and stuffed milkfish or rellenong bangus
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| | * Marinate skin and head of fish with soy
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| is one of the best. You can also find
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| | sauce and calamansi ( lime ) juice. Set
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| other aquatic filipino recipes here:
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| | aside. Boil fish meat in a little water.
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| If you are now ready, here is the recipe:
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| | Drain. Pick out bones. Flake meat.
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| Stuffed Milkfish ( Rellenong Bangus )
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| | * Saute garlic until brown. Add onion and
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| Recipe
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| | tomatoes. Stir in fish meat, carrot, and
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| 1 large sized bangus ( milkfish )
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| | pepper. Season with salt, vetsin, ground
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| 1 onion, chopped finely
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| | pepper, and Worcestershire sauce. Add
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| 4 cloves garlic, minced
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| | raisins.
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| 1 small sized carrot, small cubes
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| | * Transfer cooked mixture to a plate.
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| 1 box raisins ( optional )
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| | Cook, then, add raw egg and flour. Fill
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| 2 tomatoes, chopped
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| | in mixture in bangus skin. Wrap bangus in
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| 1 raw egg, large
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| | wilted banana leaves or in aluminum foil.
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| 1 tsp. Vetsin ( monosodium glutamate )
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| | Fry. Cool before slicing.
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| 1 tsp. Salt
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| | * Garnish with sliced fresh tomato,
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| ½ tsp. Worcestershire sauce
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| | spring onions or parsley. Serve with
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| 1 green bell pepper, chopped finely
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| | catsup.
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