The Boneless Bangus Files : Three Ways To Enjoy Boneless Milkfish

 Over the years, Bangus (Milkfish) the national fish has evolved from being bony to the now well known “Boneless Bangus”.  The former milkfish which is very notorious for its bony portions have become a thing of the past as most consumers will prefer the convenience and delightful enjoyment of

the tasty Boneless Bangus. There are even online videos on how to debone this fish and some culinary courses now include teaching how to debone bangus efficiently. The prized belly part is now best enjoyed without worrying about its dreaded bones getting along harm’s way as we heartily enjoy it. The vacuum packed variants found on grocery stores are quite costly as they carry name brands along with them. I was lucky enough to find one fish stall in Zapote Market who will debone a full size bangus, without extra cost. It took them just 5 minutes to get one fish done and on to another as they finish deboning the one kilo milkfish I bought. It looked  tedious as they take out the bones by rows on the meat of the fish itself. At PHp 150 per kilo, it was worth all the wait.

The advantage of having it done fresh is you get to pick the size of the milkfish you want to get deboned. Plus, I am assured it is fresh unlike the frozen ones being sold on the grocery. Since then I make it a habit to buy at least a kilo of my favorite fish weekly. Even if I had many episodes of being victimized by its bones, I still like this fish for a variety of dishes I can make with it (relleno, grilled, fried, steamed, boiled and flaked). With Boneless Bangus making a big splash in the market, eating Bangus will never be the same again. Here are three Boneless Bangus recipes that I make each time I see this flavorful fish in the market.

Daing na Boneless Bangus (Marinated Boneless Bangus)

Ingredients

1 whole medium sized Boneless Bangus (Sliced into two)

¼ cup red cane vinegar

5 cloves mashed garlic

Salt and pepper

Procedure:

   Marinate fish at least there hours before frying. Mix vinegar, garlic, salt and pepper. Fry evenly on both sides. Serve with fresh tomatoes or a dip made of soy sauce, kalamansi, and bird’s eye chilies.

Boneless Bangus Belly Sinigang (Boneless Milkfish Belly in Tamarind Soup)

Ingredients:

1 whole medium sized Boneless Bangus (scaled and divided into 6 portions)

1 bundle string beans

1 bundle gumbo (okra)

1 piece Radish

1 bundle Kangkong (swamp cabbage)

3 pieces cut siling haba (finger chilies)

3 pieces Eggplant (sliced diagonally)

3 pieces fresh tomatoes

1 chopped onion

I pack Knorr Tamarind Soup Powder

1 liter water

Procedure:

First, boil water and put cut tomatoes and onions. Place the hard to cook vegetables first like string beans and radish Add in eggplant, okra, and allow to simmer under low heat. Once vegetables are cooked, place the bangus pieces and allow to cook thoroughly for about ten minutes. Lastly, add the tamarind soup powder and kangkong leaves. One quick boil and it’s done. Serve hot.

Steamed Boneless Bangus

Ingredients

1 whole medium sized Boneless Bangus

5 pieces of kalamansi juice

1 medium sized tomato, seeded and chopped

1 red onion chopped finely

1 garlic chopped

1 chinese parsley (kinchay) chopped

1/4 cup Lee Kum Kee oyster sauce

Salt and pepper

2 pieces siling haba (finger chilies)

1 whole banana leaf (for wrapping)

Procedure:

Squeeze calamansi juice in and out of the boneless bangus. Sprinkle salt and pepper. Mix 

chopped tomatoes, onion, garlic, parsley, and finger chilies with oyster sauce. Stuff it inside the milkfish. Wrap in banana leaves. Steam for twenty minutes and serve with soy sauce and calamansi dip. 

Enjoyed all of these as Typhoon Maring lashes out her fury for five days in Luzon. 
The Boneless Bangus were good and truly satisfying! I'll try other dishes and share it here too on my upcoming posts about "The Boneless Bangus Files".