bangus

Boneless Bangus Teriyaki

vangiz Leave a Comment


Ingredients:
8 slices boneless bangus(milkfish)
salt to taste
1/2 cup flour
cooking oil for frying
1 red bell pepper, cut into strips
spring onions, chopped

Teriyaki Sauce:
1/4 soy sauce
1/3 cup sugar
3 gloves garlic, minced
1 cup water
1 tablespoons cornstarch, dissolved in 1/4 cup water

Procedures:
Part 1
1. Season fish with salt, dredge into flour then shake off to remove excess flour.
2. In a pan, heat cooking oil then fry until golden brown. Drain on paper towel and set aside.

Part 2
1. In a sauce pan, combine teriyaki sauce ingredients then mix until blended.
2. Cook in a low heat then add dissolve cornstarch. Keep stirring until sauce thickens.

Part 3.
1.In a serving plate, arrange the fish then pour teriyaki sauce over the fish. Garnish with bell pepper and spring onions.
2. Serve immediately then steamed rice.

Garlic Bangus Teriyaki

vangiz Leave a Comment


Ingredients:
1 large-sized boneless milkfish(bangus)
toasted garlic for garnishing

Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
6 cloves garlic, minced
1/4 cup lime or calamansi juice
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add fish then cover and marinate for 30 minutes or overnight inside the fridge.
3. Pre-heat oven to 350 degrees Fahrenheit for 10 minutes.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated fish skin side down.
2. Bake over 350 degrees Fahrenheit for about 15-20 minutes. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Sprinkle with toasted garlic then serve hot immediately.

Sinigang na Bangus Belly

vangiz Leave a Comment


Ingredients:
3/4 kilo bangus belly, cut into serving pieces
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
8 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 medium-sized white radish(labanos), peeled and sliced
4-5 pieces okra, cut diagonally
2 pieces green pepper(siling haba)
1 bundle kangkong leaves or sweet potato leaves
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add bangus belly, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix, bring to boil.
4. Add vegetables then simmer for 5 minutes. Add kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Serve hot.

Baked Boneless Bangus

vangiz Leave a Comment


Ingredients:
1 large-sized boneless milkfish(bangus)
6 cloves garlic, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon ground pepper
4 tablespoons vinegar
2 tablespoons olive oil
aluminum foil for wrapping

Procedures:
1. Rub milkfish with salt and pepper. Marinate with vinegar, ginger and garlic overnight. Drain.

Part 2
1. Drizzle milkfish with olive oil. then wrap with aluminum foil.
2. Baked in a preheated oven over 200 degrees celsius for 20 minutes.
3. Remove from oven and open the aluminum foil.
4. Put back the fish then grill for another 5 minutes or until turned to brown.
5. Serve with toyomansi dipping sauce.

Oven Grilled Stuffed Bangus

vangiz Leave a Comment


Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
2 tablespoons cooking oil
aluminum foil for wrapping

Procedures:
Part 1
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.

Part 2
1. In a bowl, combine soy sauce, tomatoes, onions, ginger, salt and pepper. Mix well.
2. Stuff the mixture inside the fish then brush the skin with cooking oil.
3. Wrap with aluminum foil then grill in a preheated oven over 200 degrees celsius for 30 minutes.
4. Remove from oven and open the aluminum foil. Drain the liquid.
5. Put back the fish then grill for another 10 minutes or until turned to brown.
6. Serve with toyomansi dipping sauce.

Bangus Flakes Omelet

vangiz Leave a Comment


Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
1 tablespoon chopped spring onions(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.

Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining spring onions. Serve.

Milkfish in Tamarind Soup

vangiz Leave a Comment


Ingredients:
1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add milk fish, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Add green chili, string beans then kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.

Sarciadong Bangus

vangiz Leave a Comment

Filipino Style Recipe: Sarciadong bangus is another simple and easy Filipino dish. This dish is a way to re-cooked left over fish. It is usually consist of fried bangus (or Leftover) then cooked in a combination of tomatoes and beaten eggs.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-5 persons

Ingredients:
1 medium-sized bangus (milk fish), cleaned and cut into serving pieces
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1 (Skip if leftover fish is available)
1. Season bangus with salt. Set aside.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried bangus and simmer for a minute.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

Pinais na Bangus

vangiz Leave a Comment

Filipino Style Recipe: Pinais na bangus is another simple and easy native dish. The fish is usually stuffed with tomatoes, onions, ginger and wrapped in banana leaves. Then cooked together with kamias or tamarind together with other vegetables.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 40-50 minutes
Good for 2-3 persons

Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 thumb-sized ginger, chopped finely
2 cups kamias/green tamarind/calamansi juice
a bunch of mustard greens(mustasa)
salt and pepper to taste
banana leaves for wrapping

Procedures:
Part 1
1. Remove the scales of fish. Using a sharp knife, slice the back of the fish then remove innards.
2. Clean and rub the skin with salt.
3. In a bowl, combine tomatoes, onions, ginger, salt and pepper. Mix well.
4. Stuff the mixture inside the fish then wrap in banana leaves.

Part 2
1. In a large pot, arrange wrapped fish and remaining tomatoes and onions.
2. Add kamias, mustard greens and season with salt then pour enough water to cover.
3. Cover with lid and simmer over low fire for 40 minutes or until the sauce is reduce.
4. Transfer to serving plate then remove the banana leaves. Serve

Relyenong Bangus

vangiz Leave a Comment

Filipino Style Recipe: Relyenong bangus or stuffed milkfish is one of the most delicious and popular Filipino dish. This dish is considered as special dish because it requires a lot of patience, effort and time. The fish meat sauteed and then cooked with other ingredients and seasonings. The bangus skin stuffed with meat mixture until resembled to original shape then fry until golden brown.

Estimated time of preparation: 60-70 minutes
Estimated time of cooking: 40 minutes
Good for 5-6 servings

Ingredients:
1 large-sized bangus(milkfish), scales removed
4 cloves garlic, minced
1 onion, finely chopped
1 small sized carrot, cut into small cubes
2 tablespoons raisins
1 large-sized egg, beaten
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
salt and pepper to taste
1/4 cup water
2 tablespoons flour
cooking oil for frying

Procedures:
Part 1
1. Using flat side of a knife, gently pound fish then break the spine near the head and on the tail.
2. Insert the spoon through the neck then gently scrape the meat off without breaking the skin.

Part 2
1. In a bowl, marinate the head and skin with soy sauce and calamansi juice for 30 minutes. Drain and set aside.
2. In a pot, boil fish meat in water for 5 minutes. Drain
3. Remove remaining bones then flakes the meat. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion and carrot.
2. Add fish meat, soy sauce then season with salt and pepper according to taste.
3. Add raisins then cook for 5 minutes while keep stirring. Let it cool then add egg and mix well.

Part 4
1. Stuff the bangus with mixture until it resembles to original shape.
2. Dredge the fish with flour then fry in a low heat until golden brown.
3. Let it cool before slicing.

Note:
1. You may also cook relyenong bangus into oven by wrapping it with wilted banana leaves or aluminum foil then bake for 350 degrees Fahrenheit for 40 minutes.