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