Hello foodie lovers! What's your viands for the day? I had been planning to go to the wet market since this morning but the rain just wouldn't stop! In times like this, I know that the sea will be rough and the price of fresh fish will be escalating again. Oh my,the bigger the size, the higher are the amount per kilo. I wonder why fish is now more expensive than that of pork and beef after Typhoon Odeth? When I went to buy fish for a change, I have chosen to buy milk fish. It is called Bangus in our dialect. It's cheaper @280php/kilo. You need to be very careful in eating this because it has multiple thin bones.
Therefore, the best way is to have it deboned first for P20 each so I chose the bigger ones for about 1.5 kilos. I instructed to have it sliced into 3 segments because they're too wide for my frying pan.:)
Preparation:
• 1 clove garlic, minced
• Black Pepper
• Soy Sauce
• Vinegar
• Salt
• Seasoning
It is more delicious when it is marinated first.
Soak the fish meat for at least 15-30 before frying. It is best when marinated overnight. In my case, I segregate each after soaking and freeze it for preservation. There are only two of us at home so I marinate the chicken and fish before freezing. Another thing is that it is safer because we often have occasional power outages that could destroy the meat when exposed.
By the way, do not remove the scales. Wash it thoroughly and leave it there to protect the meat when frying. Take note that it's already deboned and the meat might scatter into little pieces while frying:)
When frying, fry the other side with scales first to prevent the meat from sticking.
There, you only a dip for flavor enhancement! Antonia preferred the catsup while I preferred to dip it with vinegar and garlic!.
It's heartwarming when I see my Antonia eat with gusto and boneless fried bangus is one of her favorites too.:)
Thank you for dropping by my page. God bless!
