WEBCombine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside. Butterfly the bangus (slice from the top) and the place it inside a …
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WEBInstructions. In a bowl, add in the vinegar, garlic, and salt and pepper. Mix together and then add in the boneless bangus. Marinate for 4 hours or overnight (for best results). …
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WEBIn a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat. Place the Bangus fillet, skinside down. Lower heat to medium and …
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WEBIn a small bowl, mix the vinegar, ground black pepper, and salt. Stir and make sure that the salt is dissolved. Pour the mixture over the flattened milkfish on the tray, making sure to …
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WEBIn a big container or zip lock bag, combine vinegar, garlic, soy sauce, ground black pepper and salt. Marinate bangus (milkfish) in the mixture for a day or overnight in the fridge. …
WEBPreparation: Prepare the bangus or milkfish; cut off the pins and remove the scales. Make an incision halfway from the tails to the head. Remove the innards and debone the fish. …
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WEBInstructions. Marinate the boneless bangus in vinegar, salt, black pepper and crushed garlic for about an hour or overnight. Heat oil in a medium-sized frying pan. Pan-fry the …
WEB1 large bangus, approx. 2 lbs. 1 full cup vinegar 6-8 cloves garlic, chopped salt and pepper; Cooking Instructions: Trim the fins and tail of the bangus. Be sure to use sharp knife. …
WEBBangus (Milkfish) is an excellent source of Omega-3 fatty acids that are believed to benefit the heart by reducing the growth rate of plaque that clogs blood vessels, lowering the …
WEBIngredients: - 2 large bangus (milkfish), cleaned and butterflied - 1 cup white vinegar - 1 head garlic, minced - 1 teaspoon whole peppercorns - 1/2 cup soy sauce - 1 teaspoon …
WEB6. Gently wash deboned bangus in running water. Drain. Cut in 4-6 slices. Sprinkle each piece with salt and pepper. 7. Combine vinegar, 3 tsp. salt, garlic and 1/4 tsp. pepper in …
WEBUsing a sharp knife, butterfly the bangus starting from tail to head. Remove innards, cut into two and wash thoroughly. Drain excess water with a strainer or colander. In a …
WEBIn a bowl, combine vinegar, soy sauce, garlic, peppercorns, and salt. Stir to mix the ingredients. Prepare a container large enough to fit the fish, and then pour in the …
WEBProcedure. MARINATE. Combine garlic, vinegar, salt, pepper, and AJI-NO-MOTO® in a small bowl then pour all over the fish. Marinate in the fridge overnight. FRY. In a pan, …
WEBPreparation: Combine ingredients for marinade. Arrange bangus slices in a container. Pour marinade. Cover and store in refrigerator at least overnight. Turn at least once.
WEBProcedure. WASH fish and drain. MARINATE with vinegar and pepper, preferably overnight. COAT evenly with CRISPY FRY® (Fish). FRY in oil with a temperature of …
WEBCOMBINE. In a bowl, combine vinegar, AJI-SHIO® Pepper , AJI-SHIO® Garlic , soy sauce and garlic, set aside. 2. MARINATE. Put bangus in a container then pour the vinegar …
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