Milk fish

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two fish on tin foil with lemons, peppers and green herbs next to them

delicious dish that anyone can prepare. Aside from tasting fresh and delicious, I like because it does not require a lot of ingredients and it is simple to prepare. INGREDIENTS: 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on1lemon1 tsp. salt1/4 tsp. freshly ground black pepper4 cloves crushed garlic.4 tbsps. of cooking oil INSTRUCTIONS:

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a close up of a plate of food with rice and meat on it's side

Daing na Bangus = Filipino #Milkfish butterflied marinted in #Vinegar and Garlic then Fried -- #Bangus #Fish #Crispy #Fried #Seafood #Rice #Filipino #Food #Foodie #Instafood #FoodPorn #Foodstagram #TropicalHut #NewJersey #NJ #Restaurants #Pinoy #FilipinoFood #JerseyEats #Eeeeeats #FoodPics #DesiredTastes

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a white plate topped with cucumber, orange slices and other food on top of it

Fish cured in vinegar and/or citrus juices, mixed with tomatoes, onion, ginger, cucumber and coconut milk. Spiced up by bird’s eye chili or long chili. Similar to Latin America’s Ceviche, Kinilaw na Isda is so popular in the Philippines and mostly eaten as an appetizer. I know that fresh fish is used, but some uses shrimp. This doesn’t involve cooking. The fish sliced in small pieces (or shrimp in some others) is cured in vinegar or citrus juices. It is then prepared with chilis, ginger…

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a bunch of fish that are sitting in a bowl

Bangus (Milk Fish) Many people consider this fish as the Philippines’ national fish. Having a silvery scales and milky white bottom are what makes it distinct and attractive. The bangus fish is available in public markets usually priced at Php 65 per 1/2 kilo and in supermarkets, usually priced at Php 165 per 1/2 kilo.

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some food that is on top of leaves and next to a jar of yogurt

This easy fish amok recipe is for Cambodia's national dish. Succulent fish is steamed in banana leaves with a luxurious blend of coconut milk, kroeung paste, and a symphony of spices. The result is a deliciously creamy and flavorful curry custard that captures the soul of Cambodian cuisine.

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