Easy Recipe for Bangus Marinade

I am an avid fan of the bangus.  It's the only fish I can eat every week, sometimes twice a week without getting tired of it; specially if the bangus is the Dagupan type, full of belly fat and so delicious.  The bangus is so versatile, several fish recipes can be done with it - with sauce, as sinigang, grilled, fried.  Bangus is best when prepared simply - marinated and fried.  Here is an easy recipe for bangus marinade. My bangus marinade is a simple mixture of vinegar, garlic, salt and pepper.  I use lots of garlic for this fish recipe. The simplicity of the bangus marinade brings out the natural flavor of the bangus and this fish recipe has been tried and tested with my family and always elicits the thumbs up from them.  Marinate for at least 4 hours in this fish recipe to enable the bangus to absorb the flavors of the vinegar and garlic. Serve the fried bangus hot with dipping sauce of calamansi (local lime) or vinegar with chillies.  Ummm, soo-o good.

Filipino Food Recipe - Bangus with Tausi

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.