Pickled And Fried Filipino Fish Daing Na Bangus Food

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Filipino Baked Milkfish (Baked Bangus) image

This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds whole milkfish (bangus), or more to taste
1 tomato, diced
1 onion, chopped
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
salt and ground black pepper to taste
4 calamansi, juiced
½ cup soy sauce
2 cloves garlic, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 14.3 g, Cholesterol 118.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 49.8 g, Sodium 2010 mg, Sugar 3.7 g

PAKSIW NA ISDA (BOILED PICKLED FISH AND VEGETABLES)

PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables) image

Make and share this PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables) recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs bangus or 1 1/2 lbs white fish fillets, dressed
1/2 cup vinegar
1/4 cup water
1 1/2 teaspoons salt
1/2 inch ginger, crushed
2 pieces banana peppers
1/2 cup bitter melon
1/2 cup eggplant, sliced

Steps:

Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.

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