A Pinoy Photo Food Blog
Bangus or Milkfish is my personal favorite fish be it cooked as sinigang, fried or steak. Earlier, I had been searching for choc chips that I'll be using in my cookies after i all of a sudden saw a pack of bangus belly on a single shoppers cart. What did I actually do? I dunno I simply left the &"Chocolate Area&" to consider that specific pack of Bangus Belly Fillet.
If you would like the very best tasting boneless bangus, make certain to purchase the Saranggani or Dagupan created and try to look into the expiry date:)
- 1/2 kilo Bangus Belly fillets
- 2 large onions
- 6 Kalamansi
- 1/2 cup of soy sauce
- 6 cloves of garlic clove
- pepper and salt to taste
- Mix the onions, kalamansi, garlic clove, pepper, salt and soy sauce inside a bowl.
- Marinate the Bangus Belly for 25-half an hour
- Heat a mug of oil inside a fry pan
- Gently fry the onion rings.
- Fry the fish until browned
- Place the fried Bangus inside a medium hot sizzling plate then pour the marinade.