For this post, we have the guy whipping up 2 dishes from scratch – Fried breaded milkfish (Piniritong Bangus) and Thai-inspired salad.
Not too happy with the photos here, still have get used to external flash. Not really a fan of Canon’s 430 EXII’s buttons, since you have to first press the Set button before you can adjust the flash power. Anyway, I digress.
1 whole Milkfish (or any other fish; the guy has used salmon before)
Oil – lots of it, for deep frying
Salt and pepper to taste
Lettuce – or any leafy green available
1 cup string beans – chopped to about 2” each
1 cup cherry tomatoes – halved
1 pc cucumber – thinly sliced
1 pc lemon
1 tbsp. Palm sugar
Chili powder (fresh chili is better though)
1. Dip the fish in lemon juice then cover in breadcrumbs
Tip: Pat the fish here and there for maximum bread crumbs coverage.
2. Fry on low heat for about 5 minutes each side, or until it turns golden brown.
3. Prepare tissue on a plate to absorb the oil from the fish.
Look at that oily goodness. Tip: Golden bits can be used as eyeshadow
- Mix vinegar, lemon, and palm sugar in a bowl; salt to taste
- Add some chili powder
- Mix thoroughly
Sweet, sour and salty salad dressing
1. Boil string beans for about 2-3 minutes, drain and immediately submerge in cold water to retain its crispiness.
2. Tear lettuce leaves to smaller bits
3. Mix tomatoes, lettuce, cucumber and string beans in a bowl
Reds and greens
4. Pour salad dressing
5. Use hands to mix (don’t forget to wash your hands)
The final product:
Bangus so good. ❤
- Salad should be presented piled high. Don’t just dump everything flat on the plate; pile them high.
- Ikea salad spinners do a job good. Check it out at IKEA.
- That cucumber slicer is called mandoline.
PS. Did you know that milkfish is the Philippine National Fish?