Author: Pia Albrechtsen
A dish that is commonly served on restaurants but this can also be prepared and cooked at home since the steps and ingredients are all very easy. This fish recipe can be eaten with steamed rice or as a pulutan during drinking sessions. The marinade is actually the key why the meat of this fresh water fish is so flavorful and savory. You don’t need to dip it to anything since it is already superb.
Savory Boneless Bangus
- 1 piece bangus, boneless and butterfly
- 2 tsp thai fish sauce
- 2 tsp liquid seasoning
- 1/4 cup vinegar
- 3 cloves garlic, minced
- salt and pepper
- oil for frying
Combine fish sauce, seasoning, vinegar, minced garlic, salt and pepper. Stir to mix well.
- Pour over boneless bangus. Make sure that all sides of the fish is soaked in marinade.
- Marinate for 4-6 hours.
- Heat oil in pan over medium heat. Fry the bangus for about 10-15 minutes each side while occasionally turning.
- Serve in a nice plate or sizzling platter.