Marinated Milk Fish with Filipino Salad Platter
Daing na Bangus with Ensalada Platter 💜
What better way to celebrate National Heroes Day than to cook a bonafide Filipino meal, quite possibly served and eaten by our brave forefathers and freedom fighters! We decided to stay home yesterday and satisfy our cravings by preparing this classic combo. With its exploding flavors ang vibrant colors, you will certainly ask for more rice! Or Adlai (Job’s Tear or Chinese Pearl Barley), in our case. Spoon and fork, optional.
Baked milk fish marinated in vinegar and spices, served with chopped Indian Mango (Alphonso Mango), salted duck egg, lightly boiled sweet potato leaves, chopped tomatoes, chopped red onions, and sauted shrimp paste and red chili.
Click right to see what we served on our table! ☝🏼
Ingredients
- 2 pieces baby bangus (milk fish)
- 2 tablespoons onion, minced
- 1/2 cup ripe tomatoes, cubed
- 1/2 cup itlog na maalat (salted duck egg)
- 1/2 cup indian mango, cut
- 1 tablespoon bagoong (salted shrimp paste)
- 1/2 – 1 cup kamote tops (sweet potato leaves), lightly boiled
- 2 tablespoons Oil
- Toasted garlic
Procedure
Baked baby milk fish seasoned with toasted garlic and oil at 350 °F or 176 °C for 30 minutes or until golden brown. Set aside.
Mix the rest of the ingredients in a plate or bowl, except bagoong.
Serve with bagoong.
Tiny Kitchen @ 29K 