You can either deep fry in oil, grill it in a fire, baked in the oven or you can make a bangus sisig, which is a mix of chopped milkfish, onions, and green chilies. In this post, I will be showing my easy yet delicious recipe for Filipino Baked Bangus that I learned from my mother's cooking.
This Filipino bangus is best to eat with white rice and dipping sauce mix with soy sauce, calamansi and Thai chilli. You can also serve this milkfish with other vegetables side dishes or chicken inasal, which blends really well. 2. What other vegetables or herbs I can add aside from tomatoes and onions?
A lot of chefs prefer to use the bangus in their recipes because its bones are also edible, except for the main spine of the said fish. The Pinoy Bangus recipes do not need to take the bones away but instead encourages you to cook the bangus as a whole. One example that we can get from a pool of Filipino milkfish recipes is the Bangus Lumpia.
Unlike other recipes, preparing tausi with bangus follows almost the same procedures. The change of equipment, depending on the purpose, becomes the deviation. For this method, it is essential to wash your bangus and rub it with salt thoroughly. Doing this prevents the rotting and, at the same time, adds flavor to your fish.