MANILA -- With Holy Week upon us, the bangus is sure to make an appearance on dining tables all over the Philippines.
Bangus, or milkfish, is the Philippines’ national fish and a quintessential ingredient in Pinoy cuisine.
That's why Flavors of the Philippines, which is organized by the Tourism Promotions Board of the Department of Tourism to promote regional cuisines, has lined up several bangus events like Dagupan’s Bangus Rodeo on April 22, Bangusine on April 23, Bangusan Street Party on April 24, and “The Search for Ms. Tisang Bangus on May 1.
Here is a list the top 10 bangus dishes:
1. Daing na bangus
A perennial favorite from breakfast to dinner, this dish involves a butterflied milkfish marinated in vinegar, and fried to a golden crisp.
2. Sinigang na bangus
Sinigang na bangus, or milkfish in sour broth, is a popular comfort food. The bangus is sliced in serving pieces, and cooked with vegetables in the broth, with tamarind as the popular souring agent. Miso may also be added to enrich the taste of the broth.
3. Rellenong Bangus
This is a stuffed milkfish, a popular offering at festive gatherings and celebrations. The fish is deboned and flaked, then the skin is marinated while flakes are mixed with seasonings and other foodstuff, like garlic, carrots, raisins, tomatoes, pepper and Worcestershire sauce. The fish is then stuffed with the bangus flake mixture before it is deep fried.
4. Inihaw na Bangus
Large milkfish are often selected for roasting, and stuffed with onions and tomatoes. The fish is wrapped with banana leaves or aluminium foil before it is roasted over hot coals.
5. Bangus Sisig
A modern and healthier version of the popular sisig, bangus sisig is made with flaked milkfish, minced onions and chilli peppers, drizzled with calamansi juice and topped with a fried egg.
6. Sarciadong Bangus
This inventive recipe involves deep frying the fish separately. Tomatoes and beaten eggs are stewed before the fried fish is added.
7. Paksiw na Bangus
Paksiw involves stewing the milkfish in vinegar, garlic, onions, and ginger. Traditionally cooked in a clay pot, the dish often needs no refrigeration because its vinegar content prevents against quick spoilage.
Dinengdeng is an Ilocano vegetable stew, usually made with malunggay, squash, okra, sitaw, ampalaya, tomato and ginger. It is flavored with bagoong isda (fish paste) and topped with a grilled or fried fish, usually bangus.
9. Bangus Lumpia
Bangus has also emerged as a popular substitute for ground meat in the ever-popular lumpia or spring roll. The bangus is boiled before it is flaked, then mixed with garlic, onions, chives, and carrots to make the lumpia filling. It is then enclosed in lumpia wrapper before frying, and served with a sweet chilli sauce.
10. Bangus sa Tausi
This is milkfish cooked in black bean (tausi) sauce, showcasing the Chinese influence on Filipino cuisine. The fish is fried separately, while the black beans and tofu are stewed in oyster sauce before the fried fish is added.
For more details, log on to http://www.madridfusionmanila.com/flavors-of-the-philippines.