Before anything else, let me first acquaint you with a section of this blog called “What’s cookin?” This section (or category) is intended to showcase simple yet delicious food that we usually prepare on ordinary or busy days.
Unlike the recipe section, this does not show details on how certain foods are prepared. The ones featured here are done using basic cooking procedures that almost everyone is familiar with. In addition, this section is also intended to promote our appreciation on simple everyday meals that most of us had while growing-up (or still having until now) and remind everyone that some good food does not need to be costly and complicated.
I was craving for pritong bangus (milkfish) since last week: it is not until today that I was able to visit the local Pinoy store to get a pack of bangus marinated in vinegar and crushed garlic. I even saw some salted eggs and was able to grab a dozen.
On my way home, I keep imagining how the bangus would be like after frying. I don’t really plan to do some fancy recipe for this delicious fish – I’ll just fry it until the texture is somewhat toasted. Do you also like your fried bangus crispy? If not, how do like it done?
It didn’t take a lot of time to fry the fish. Since it’s already marinated, I just heated-up the frying pan and placed some canola oil in it then fried the bangus till it is crispy. The good thing about frying bangus in high heat is that the meat is crispy on the outside but still tasty in the inside and the belly remains to be soft. Talk about the belly, it’s the best part of the bangus as far as I am concerned especially when dipped in spicy vinegar. Is the belly also your favorite part?
Don’t be shy; you can speak up by posting a comment. I would really love to hear from you.
I guess the rice is already cooked; can’t wait to try this delicious fried bangus. Sarap magkamay! See you later!