Bangus Recipe Filipino

Relyenong Bangus Kawaling Pinoy

WebApr 5, 2014 · Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add the fish meat and cook for …

Rating: 5/5(6)
1. Scale fish and remove innards, leaving belly intact. Break the spine near the tail and right below the head. Through the fish neck, insert a long, thin spatula between the skin and the flesh all the way to the tail. Gently go around the sides of the fish with the spatula to loosen and separate the flesh from the skin. Remove the spatula. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh including the big bone out of the fish. Insert a long spoon into the cavity and gently scrape the inside to remove any flesh left, making sure to leave skin and head firm and intact.
2. In a shallow dish, combine the hollowed skin, lemon juice and soy sauce. Marinate in the refrigerator for about 30 minutes.
3. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone fish meat.
4. In a a skillet over medium heat, heat oil. Add onions and garlic and cook until limp. Add carrots and cook for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas and raisins. Cook, stirring occasionally, until heated through. Add oyster sauce and stir to combine. Season with salt and pepper to taste. Remove from pan.

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Daing na Bangus Kawaling Pinoy

WebSep 6, 2015 · Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade. In a wide pan over medium heat, heat …

Rating: 5/5(3)
1. Wash bangus under cold running water, removing any leftover blood and entrails. Drain well.
2. In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.
3. Add fish, making sure they are fully submerged in the solution. Marinate in the refrigerator for at least 4 hours or overnight for best results.
4. Drain fish from the vinegar and wipe down any stray aromatics. Discard marinade.

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