Comments on: Steamed Bangus (Milkfish) with Soy, Ginger & Sesame Oil

By: Naz

Naz — Fri, 08 Sep 2006 04:37:40 +0000

Broiled (real charcoal, mesquite) bangus is how I want mine done with fresh tomatoes with alamang for saw-sawan.

I also happened to like the steamed tilapia prepared by my brother last January when I visited the country. It is almost a duplicate of your steamed bangus but with tons of sauted, crispy, almost burnt garlic. Excellent dish!

By: izang

izang — Thu, 07 Sep 2006 05:13:22 +0000

my family loves daing n bangus….we usually remove the scales so it gets crispy when fried……

By: connie

connie — Wed, 06 Sep 2006 05:32:48 +0000

” connie, re-used oils must get worse and worse for you”
No doubt.

MM, I think using extra virgin olive oil for deep frying would be a little bit pricey. Yikes! That’s why you have the cheaper pure olive oil. LOL. Although, I’m guilty of using extra virgin olive oil to make a quick preparation of porkchops, a little oil in the pan, some Italian seasonings blend, salt and pepper, and then you have a quick 10 minute meal. Easy to prepare especially when the day have been a little hectic. The olive oil flavor is enough to flavor the chops without loosing that nice aroma.

By: angela

angela — Tue, 05 Sep 2006 06:47:30 +0000

gonzo, will try your suggestions. thanks. i love bangus specially if it is stuffed (head & belly) with tomatoes, onions, ginger and celery and grilled the traditional way. the aroma is amazing. sarap with bagoong and kalamansi na sawsawan.

By: Maricel

Maricel — Tue, 05 Sep 2006 03:18:41 +0000

Hi MM! A bangus dish we always cook when we are on a diet is Pinais na bangus. Just chop onions and tomatoes, add some ginger if you like it. Stuff inside the bangus. season bangus with salt . Wrap in banana leaves. Put in a fish pan :) with about 1/2 cup of water and cook until the water dries up and bangus is cooked through.