what is the best way to cook milkfish?

Question

millkfish is my favourite kind of fish,i really want to learn how to cook it in a different reciepe

Answer 1

Stuffed Milkfish
A great way to have your bangus and eat it too.
Ingredients:
1 large bangus (milkfish)
1 tbsp-minced garlic
1 cup-minced onion
1-1/2 cup-tomatoes, chopped
1 tbsp-lemon juice
1/2 cup-cooked peas
1/4 cup-minced seedless raisins
1 egg
salt and pepper
1 cup-cooking oil

Instructions:
Prepare the fish by cleaning it and cuttting it open at the back. Remove the fish meat from the fish skin. Free fish skin of all spines and set aside cleaned skin. Flake fish meat and season with salt and pepper

Heat oil in pan and saute garlic until brown. Add onion and saute until transparen. Add 1/2 cup tomatoes and saute until soft. Add flaked fish meat and cook well. Add lemon juice, peas, remaining tomatoes and raisins. Cook for two minutes. Remove from fire and add slightly beaten egg to the mixture.

Fill fish skin with mixture. Sew the opening to close. Deep fry until golden brown

Serves 6.

Answer 2

Stuff milkfisk is quite nice. My grandma used to make it. Another way to cook it is just rub a bit of salt on it and fry. It's the simplest one by far.
One of my favorite is the daing na bangus, it's a milkfish wherein you soak it at least overnight in vinegar, garlic, pepper and salt. The fish should be sliced in half but not completely separating. When you want to cook it, just drain the milkfish and fry. Serve it with lime and salt. It's yummy.

Answer 3

I have recently started cooking Milkfish and found loads of recipes at www.milkfishdishes

Answer 4

Actually, if milkfish is what i think it is translated straight from malay (which is "ikan susu") then all I have to say is that my mom grills and fries it. Not sure how, but she also makes this sweet and sour sauce to go with it. Tastes really good since grilling = no taste but the sauce makes it have much more....zang. Heh, sorry I couldnt help much :(

Answer 5

Soak your Monk fish in Lemon, Lime and Orange Juice. Add some ginger chopped Onion and Garlic and vodka. Leave for Four Hours in the Fridge. Warm a pan with a touch of nut oil, take the monk fish out of the fridge, cut in inch thick slices and Place in the pan, Allow to slightly brown, turn over, put the monk into a heated oven to keep warm whilst you steam some veg, Five minutes they should take. Add a touch of olive oil to the soaking mix, whisk them together and when serving, add a touch over the fish and the veg. I love the summer