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.

By: Marketman

Marketman — Tue, 05 Sep 2006 01:00:15 +0000

oggi, the black beans are incredibly flavorful so they would go nicely with the fish fillets or white fish… gonzo, now I get it, if they are pouring hot peanut oil that would explain the incredibly greasy mouth feel. Yuck. Gigi, never cook with extra virgin olive oil, sayang the fruitiness and flavor. Only pure olive oil is reasonable for the frying pan… connie, re-used oils must get worse and worse for you… angela, I have never tried the bangus sardines you write about and I don’t have a recipe unfortunately…Gonzo seems to have some good suggestions for you, however…I would guess too that the smaller the bangus the better… bijin you seek virgin coconut oil but have cheap sesame oil… here, the sesame oil is pricey and hard to find fresh… Chris, will try the skin the next time I fry. To everyone, thanks for those comments. I personally love bangus in almost any form or preparation…

By: Wilson Cariaga

Wilson Cariaga — Mon, 04 Sep 2006 15:57:12 +0000

not really a bangus eater here but this will be nice to try. . .

By: gonzo

gonzo — Mon, 04 Sep 2006 14:25:20 +0000

angela, i too love bangus sardines (in fact i love bangus full-stop. better than salmon anyday.)and have attempted at least twice before to cook em up in a pressure cooker in the way you’ve described. I think i used the nora daza recipe, slightly modified. came out just fine. very tasty. I think the trick is to use smaller bangus, maybe 6-8″, so the bones go soft and become easy to eat.

By: chris

chris — Mon, 04 Sep 2006 12:06:48 +0000

Yep, bangus skin tastes great, try scaling your bangus next time and eat the flesh and skin together. It adds a certain richness that’ll drive the ‘sarap’ quotient over the top! =)

By: bijin

bijin — Mon, 04 Sep 2006 08:49:04 +0000

you guys who live in the PI are so lucky because you can buy virgin coconut oil for peanuts. i use it for sauteing only (too expensive) and makes food so delish! i’m a health freak so I stopped cooking with olive oil after I read the article on the effect of heating it. the oils that I know that can withstand high heat are coconut, sesame, palm oil and ghee. i get my coconut and palm oil from the natural foodstores in the US and handcarried them until this summer when no liquids are allowed. I packed them in a box and prayed and prayed that they would survive the flights (stopovers in Maui and Honolulu). they did! i’m good for another year! For shallow frying, i use sesame oil pressed from unroasted sesame seeds. They’re cheap here at our Costco in Japan. Nature’s Blessing is a good coconut oil company in the PI. you can also use the same coconut oil for your skin. go to amazon for books on the benefits of using coconut oil. or you can google it.

MM, i enjoy your blog. my mouth waters for all the food pictured here ‘coz i can’t cook decent filipino food no matter how many times my mom has showed me that’s why i go back to the US every year so i can eat mom’s cooking! there’s nothing like it in the world!