www.filipinos2meet.com/ Milkfish, or bangus as it is privately called here in the Philippines is our public fish. This fish is one of the many staple eating regimens by Filipinos and milkfish is wide spread in south East Asia. Nations like Indonesia and Taiwan likewise have milkfish in their eating regimen. To depict this fish, the scales are radiant silver. The fish have a thin body and the biggest I've seen is around two feet. They flourish either in new water lakes, salty water and salt water.
At the point when cooked, the substance is white as milk (that is the reason it is called milkfish) and loads of needle like fish bones on its tissue. It is wide spread all through the islands however the most scrumptious ones come from Dagupan (northern piece of Luzon, Philippines). There are numerous milkfish plans accessible and stuffed milkfish is truly outstanding.
On the off chance that you are presently prepared, here is the formula:
Stuffed Milkfish ( Rellenong Bangus ) Recipe
1 enormous measured bangus (milkfish)
1 onion, slashed finely
4 cloves garlic, minced
1 little estimated carrot, little 3D shapes
1 box raisins (discretionary)
2 tomatoes, slashed
1 crude egg, enormous
1 tsp. MSG (monosodium glutamate)
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green chime pepper, hacked finely
2 tbsp. Flour
Cooking oil for broiling
Scratch the fish scales and clean by washing in running water. Tenderly pound the fish to slacken meat from the skin. Utilize the level side of a blade in beating.
Break the large bone at the scruff and on the tail. Addition the finish of the handle of an aluminum kitchen turner through the fish neck.
Delicately scratch down the handle between the meat and the skin. Scratch down to the tail, going around and on the opposite side of the fish.
On the off chance that you feel the meat is completely isolated from the skin, eliminate the handle, press and push out the meat (with the enormous bone), beginning from the tail going out through the head. Thusly, you will actually want to push out the entire fish meat without cutting an opening on the skin.
Marinate the skin and top of the fish with soy sauce and kalamansi (lime) juice. Put in a safe spot. Bubble fish meat in a little water. Channel. Eliminate the bones and piece the meat.
Sauté garlic until earthy colored. Add onion and tomatoes. Mix in fish meat, carrot, and pepper. Season with salt, MSG, ground pepper, and Worcestershire sauce. At that point add raisins.
Move cooked combination to a plate. Cook, at that point, add crude egg and flour. Fill in blend in bangus skin. Wrap bangus in shriveled banana leaves or in aluminum foil. At that point fry in cooking oil and cool prior to cutting.
Are you looking for some incredible substitute for Worcestershire Sauce?
Check out this article that will tell you everything you need to know about this umami and tangy condiment!
Here, you will get to know about the origins of the Worcestershire sauce and how it got popularised all across the globe.
Moreover, you will find some amazing replacements for you as well if this sauce from England is not available in your region!
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