Your Sunday Lunch Calls For A Trip Down Memory Lane With This Sarciadong Bangus Recipe
Sunday is family day, which means indulging in home-cooked meals you probably passed up on during your busy week. And like any special event, why not partake in a dish that relives your carefree Sunday afternoons with your siblings in your backyard? Yup, we’re talking about Sarciadong Bangus, with all its savory and rich goodness from the sautéed garlic, onion, and fresh tomatoes.
Best of all, we’re going boneless so you won’t be reminded of those pesky fish bones you used to have back in the day. Nobody misses those.
Cheers to Sunday lunches!
1 -420 g Sarangani Bay Deboned Unseasoned Miklfish
2 tablespoons calamansi juice
1 tablespoon soy sauce
¼ cup all purpose flour
1 cup cooking oil
1 tablespoon minced garlic
1 medium white onion, sliced
3 medium tomatoes, chopped
¾ cup water
¼ cup green peas
2 whole eggs, beaten
1 tablespoon patis
Marinate milkfish in calamansi juice and soy sauce for 20 minutes. Pat dry fish and dredge in flour.
Heat oil and fry fish n both sides until light brown. Set aside.
Using oil from frying, scoop out 2 tablespoons and heat in another pan. Saute garlic, onions and tomatoes. Add water and green peas. Allow to boil. Add in the fried fish and cook for 3 minutes. Stir in the beaten eggs to blend well with the sauce. Season with patis. Remove from heat. Serve hot.