The Best Recipes for Bangus or Milkfish
One of the most abundant edible fish in the world for human consumption is the so-called “bangus” or milkfish. These fish are usually grown/farm in saline ponds. Dagupan City, tagged as the “bangus capital of the Philippines” is the largest producer of milkfish in the country. Because of its abundance, the price of this good tasting fish is not so high. It is affordable for everybody.
Here are some of the best foods/recipes you can make from “bangus”. Always choose fresh fish when buying.
In a large clean, deboned and scaled milkfish or bangus whose meat is already removed and boiled, insert the mixture of sautéed garlic, onion & tomatoes; boiled fish meat, finely chopped carrots and siling berde; finely chopped ham and raisins; with flour and egg. Wrapped it with aluminum foil and fry or cook it in the oven.
Stuffed Bangus is a grilled food prepared by inserting into the empty stomach of the fish a mixture of finely chopped tomatoes, cabbage, ginger, onion and season with fish sauce and msg.
Paksiw na Bangus
Paksiw na bangus is an easy recipe to prepare. Put together in a pot the milkfish which is cut into pieces, vinegar, black pepper (ground and whole) siling pangsigang, fish sauce, ½ cup of water. cover and bring to boil until the fish is cook.
Sinigang na Bangus
In preparing Sinigang nab angus, you will need 2 medium-sized bangus slice in 3 parts, 1 medium-sized chopped onion, 2 pieces crushed ginger, patis, sliced tomatoes, siling haba or pansigang, camote tops or kangkong (abt 2 in long), radish (labanos) cut diagonally about 1 cm thick and tamarind powder. In a pot with 6 cups of water, boil together ginger, onion and tomatoes. Add slices of bangus, cover and simmer in a medium fire. Add siling haba, kangkong and radish and let boil. Pour in the tamarind powder and fish sauce to taste, bring to boil for 5 minutes. Dish out and serve hot. Kangkong is called water spinach in English. Eggplant and okra can also be added.
Boneless bangus is perfect for breakfast although it can be served also during lunch and dinner. Boneless Bangus is prepared byslicing/ cutting the fish from the head to the tail in halves and marinated with vinegar, salt, pimiento or ground black pepper. It is cook by pan frying and served with a condiment which is a mixture of soy sauce and calamansi extract or vinegar, crushed garlic and calamansi extract. Catsup is also another alternative condiment.
Kilawin is a no-cook preparation of bangus or milkfish. Remove the scales and debone the fish. Cut into small cubes and flavor with salt, msg, chopped red chili (siling labuyo), calamansi extract or vinegar if calamansi is not available. This is good as appetizer. Just make sure that the bangus are fresh.
Inihaw na Bangus/Grilled
Inihaw or grilling is the simplest way to cook bangus. Condiment for this is a mixture of bagoong, calamansi extract and chopped red chili. It is good for picnics and perfect as appetizer.
Tinapang Bangus/Smoked Milkfish
Medium fish bangus or milkfish are also smoked. Cooking is pan frying and usually served with slices of tomatoes seasoned with msg and salt or fish sauce (patis)