My grown-up children prefer boneless milkfish over other fish. I have cooked a few dishes with milkfish or bangus as the main ingredient. So far, they love sinigang, bistek na bangus, dinaing na bangus, and rellenong bangus. On the other hand, hubby and I love paksiw na bangus with sliced ampalaya and talong.
Meantime, I recreated and modified this recipe (Kinulob na Bangus) from Kawaling Pinoy Recipe Blog. I used two milkfish instead of one and double most of the ingredients.
- 2 Boneless milkfish
- 6 pcs. tomatoes, chopped
- 2 big onions, chopped
- 3 tbsp. minced garlic
- 2 green chili pepper, chopped
- 2 red bell pepper, chopped
- 2 tbsp tausi
- 4 tbsp oyster sauce
- 4 tbsp soy sauce
- 1 tsp pepper
- 4 tbsp butter
- 2 cups of water
You will need aluminum foil and a large pan with a cover.
- Combine the ingredients except for the butter and water.
- Prepare foil. Spread butter to about the length of the milkfish on the lower part of the foil.
- Put 2 tbsp chopped veggies over the butter.
- Place the milkfish over the vegetable mixture.
- Stuff the boneless milkfish with more veggies.
- Spoon vegetable mixture on top of the fish.
- Leave 1 tsp or more of butter on top of the veggie mixture.
- Fold over the top part of foil to cover. Crimp the edges to secure.
- Double pack with another foil to prevent drips.
- Place the milkfish in a large pan. Add a cup of water, and cover with a tight-fitting lid.
- Cook it over medium heat for 20 to 25 minutes.
- Turn off heat. Transfer to a serving dish.
For the dipping sauce:
Mix soy sauce with calamansi and chili pepper. Best served with newly-cooked rice. Enjoy!
Credit: Kawaling Pinoy Recipe Blog for the recipe