FRIED "BANGUS" (FRIED MILKFISH)
The Philippine National Fish is milkfish, also known as "bangus" in Tagalog, the Philippine national language. There are numerous recipes that use this fish in their preparation, and my Lola Demet had nearly all of them in her collection, which I will undoubtedly share with you. So, here's the first of many recipes I'll be sharing in the near future in upcoming posts, and I'll show you how my Lola Demet prepared fried "bangus."
Ingredients: (Good for 4 Persons)
2 pcs. Of bangus (boneless)
3 pcs. Cloves of garlic (crushed and chopped)
2 medium kalamansi juice (or 2 tbsp. lemon juice)
2 pcs bay leaves (laurel)
1/4 tsp. Salt
1/4 tsp. ground pepper
1/4 cup of cooking oil
Procedure
1. First, marinate the boneless bangus in a deep plain dish or, better still, a bowl, with garlic, kalamansi or lemon juice, salt, bay leaves, and pepper for 1 to 2 hours.
2. Then fry with medium heat for 5 minutes for each side or at least until golden brown.
3. Serve with soy sauce, spice vinegar, kalamansi or lemon juice as a dip. And you can also use Ensaladang labanos (radish salad) as a partner to this dish which will be my next recipe which you can find by clicking here.
Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)
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