I think bangus (milkfish) is still the best and most delicious Filipino fish. The Pinoy loves this fish. It is delicious plain fried or combined with sauces like this Filipino fish recipe. Make sure you get the freshest and fattest bangus. (I have a suki (regular supplier) for bangus who is so consistent with the quality of the bangus that he sells. I will tell you all about in another post). This is one Pinoy fish recipe that you will surely love.
Ingredients :
1 whole bangus sliced (a medium sized bangus should yield about 5 to 6 pieces)
2 cloves garlic
1 medium onion sliced
ginger (a thumb sized ginger sliced thinly will do)
3 medium sized tomatoes, diced
1tablespoon tausi (this can be bought canned from supermarkets)
chilli fingers (siling pangsigang) optional
Oil for frying
cornstarch for coating
Procedure:
1. Thinly coat bangus slices with cornstarch. This will make the bangus crispy when fried.
2. Heat about 1/2 cup oil in pan or kawali
3. Fry bangus pieces until golden brown. Set aside.
4. In a separate pan heat 1 tbsp of oil. Saute garlic, onion, ginger until fragrant. Take care not to burn as this will leave a bitter taste to the dish.
5. Add in tomatoes and mash and cook until these are wilted and have given off their juice.
6. Add in the tausi. Lower the heat. Cook until juice is extracted from the tausi. If sauce tastes too salty add in 2-3 tbsps water. (Different black beans brands have different levels of saltiness so adjust to your taste).
7. Add in the fried bangus and chilli peppers (optional but it will add a new dimension to this fish recipe). Toss a few times to coat bangus with the sauce. Serve hot.
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