My
husband and I love Vinegar Marinated Milkfish. We order it from fastfood’s
breakfast meal menu,I have tried cooking it at home but shy to admit, I failed.
It took me three more years to find out why the Milkfish I am cooking does not
taste that good despite of choosing the freshest Milkfish, putting iodized
salt, pepper and the tastiest Pinoy garlic
variety. I put a lot of salt and vinegar submerging the fish) but still it
taste saltless and the vinegar, seemed nowhere. I thought it was MSG, I am
missing but still the taste is bland, I was not able to decipher the secret
behind the tasty Bangus Fry not until I met this Aling Anna, a Milkfish vendor
in Silang Market in the year 2007. She is selling very fresh Bangus from Panggasinan (the well-known
source of Dagupan Bangus – the meat is a bit tangy and tasteful not like the
once I have tasted before that is tasteless, you will get what I mean when you
taste it) as well as deboning and marinating some of it for selling too. Many
times I bought the marinated ones. But when I started to learn deboning
Milkfish ( I want my family to enjoy eating without the frightening fish bones),
my desire to know the secret behind her
tasty Bangus, I end-up asking Aling
Anna one market day. She is hesitant to share it, maybe because of the other
vendors around, since we somehow became friends, me being her frequent buyer – I
told her too that I am not going to sell and be her competition, it is just for
home use; she gave in. And you know what?! I did not miss any ingredient. It is just the TECHNIQUE that made the big difference on taste. Here are
the tips she shared and I hope it will be of BIG help to you too.
The Secrets Revealed:
1.
After deboning and washing the Milkfish, salt it back and front. Let the salt be ABSORBED for around 30 minutes
or more. Usual Ingredients:
Milkfish (Bangus)
salt
ground black pepper
MSG
vinegar
