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Fish be with you - Bangus steak


When I was in the third grade many moons ago, we learned that fish and rice is to Filipinos as bread and butter is to Americans. The modern day translation (mutation?) of these traditional diets would be spaghetti and fried chicken (PHL)/burgers and fries (US) - and if I had more than but a small voice, I would let there be fish, frosferity, and love for all mankind.

Our fine finned friends are not only good for us, but are available in such variety beyond the wildest imagination of any pig, cow, or fowl. One of the more familiar species in the Philippines is Chanos chanos, otherwise known as the milkfish or bangus. While I love bangus in all its many shapes and manners of preparation, this particular recipe lends a little bit of class to the humble fish that Filipinos know and love the most.

Chop up a head of garlic and fry in oil until golden and crispy - drain off oil (I use a sieve) and let dry on paper towels. Deep fry a deboned daing na bangus (milkfish marinated in vinegar, garlic, and pepper - readily available in the supermarket, but you can always make it from scratch). You may also use bangus bellies as in photo). When done, set aside and prepare the gravy: melt some butter, whisk in some flour (1:1 ratio). After a minute, add in a couple of cups of broth (in a pinch, water and bouillon cubes), Worcestershire sauce and seasoning to taste; cook until slightly thickened.

Spoon the gravy over the fish, top with garlic chips, and voila - a healthy steak alternative! Let there be fish on earth...

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