Now this one is really easy and really healthy! (Well, it’s grilled and it’s fish, that’s healthy enough for me, lol!) This is perfect when you want to have a break from all the red meats and frying. Milk fish is actually the Philippine National Fish; it is generally a fresh water fish with slender body and silver scales. But when I had this trip in the Province of Guimaras (somewhere in the South of Philippines) early this year, we we’re taken to a sea fish pen where they have different fish including milk fish. And I have to say that they are really big, gigantic actually! They say one fish could weigh as much as 10 kilos. I didn’t doubt for a second, because when one of the caretaker threw a handful of fish food, well it was frenzy! As if they would devour a live person if you threw one in, lol! People from the area say that milk fish grown in salt water is tastier than those grown in fresh water. I’m quite disappointed that we didn’t get a chance to taste the difference before we left (it was our third day in the island, crunch time already!). Anyway, hopefully when we come back we could finally sample their milk fish.
Deboned milk fish (boneless bangus) is now available at grocery stores. A friend of mine in California is actually so thrilled to find out about it. He loves the taste of milk fish but isn’t patient enough to go through the hassle of picking each tiny bone, so ‘boneless daing na bangus’ is perfect for him.
For this recipe, you’ll need:
1 big deboned Milk Fish (boneless bangus)
3 cloves of garlic
5 tbs. vinegar
2 tbs. soy sauce
Salt and Pepper
‘Dish’ is how I do it:
I simply marinate the fish with vinegar, soy sauce, garlic and a pinch of salt and pepper for at least an hour. And then grill it with the skin side down first. After about 10 minutes, flip it over. When it turns golden brown (you can peek from the sides, but a good 10 minutes should do it), that means it’s done. You can have a chili-soy-calamansi dip to go with it.
Dish is My Life 