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. It is one of a kind Pinoy bangus recipe which takes the milkfish to a different level.
Another great bangus recipe also is Bangus Sisig. Sisig is originally a Pinoy recipe for chopped up internal parts of the big but because of the flexibility of Filipino recipes, bangus can also be used. You may either chop it up or mince it such as it is like pork or leave it as it is. Every cuisine is unique in its sense, and so is Filipino food.
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.
The bangus belly, like all paksiw recipes, is cooked in a simmering pot of vinegar along with other ingredients such as ginger, garlic, onion, ampalaya, eggplant, and finger chillis. All of these ingredients will be simmered for another 12 minutes and served.