MILKFISH or Bangus (the Philippine National Fish) can be cooked in so many ways. You can fry it or cook it in different soup base like tamarind, guava, and green mangoes. My personal favorite is Daing — milkfish marinated in garlic and vinegar. Another Bangus recipe that make my mouth water is Sinigang sa Bayabas (Guava soup base).
I usually paired fried fish with sauteed vegetable, but this time I tried my version of sauteed Pansit Miki.
If you are looking for more mouthwatering dishes, just click here.