This is the ultimate and often sought after “fast food” in our home. Sarangani Bay boneless bangus marinated in soy sauce, garlic, kalamansi and ground black pepper and fried to a crisp. The bangus comes in vacuum-packed frozen packaging that takes less than an hour to defrost and it easily serves three people. Everyone in our household loves this dish, and it’s interesting what section of the fish they enjoy… Mrs. MM loves the stomach, others the crispy edges, or the moist meat, yet others head straight for the crisp skin and a guest recently devoured the entire head of the fish! Served with a spicy vinegar sawsawan or dip, and a side serving of paho or acharra and lots of rice (red rice for me if feeling guilty about how unhealthy this might be) this is the perfect breakfast, lunch or dinner in our home.
I did a post on the fish, bangus, several years ago, and on the pan that we fry it in, the source of much amusement, and the term to be “fishpanned” on marketmanila.com, an insider phrase, but I realized I had never done a post on fried bangus itself! We enjoy fried bangus at least twice a month, and will have the same base fish in a steamed version (much healthier, I think) once or twice a month as well. We find this goes very well with sinigang, or even a hot steaming bowl of monggo or a dish of kalabasa at sitaw sa gata (squash and long beans in coconut cream)… Okay, must eat lunch now. :)