Pritong bangus is a well-loved Filipino dish, with bangus being famous and actually Philippines’ national fish! To honor bangus, Tagalog speaking Australian Chris Urbano shows you how to cook pritong bangus and compliments it with ampalaya salad! Ito ang panlasang Pinoy na para sa inyo!
Pritong Bangus – is a simple dish that is packed with flavors. The milk fish alone has its deliciously rich taste (especially the belly) while the marinade gives it a sour spicy flavor.
Maputing Cooking (Chris Urbano) hits Cubao market to prepare a special pritong bangus recipe (milkfish) and a spicy ampalaya (bitter gourd) salad. Matching this to an off-dry Riesling from the Clare Valley, Australia.
- Bangus (sliced into 4-5pieces)
- Garlic (pressed)
- Salt / Pepper marinating process (1 hour)
- Marinate the fish with vinegar, garlic, salt and pepper.
- Place it in the fridge for an hour. Once done, dry the fish into a paper towel before frying.
- Remove until both sides are crispy.
- Bitter melon
- onion leeks
- chili (optional)
- Shrimp paste
- Salt / pepper
- Cut the bitter melon into thin slices and season it with salt.
- Leave it for 30minutes to extract the bitterness. Cut tomatoes into wedges and leeks to fine slices.
- Once done, mix all the ingredients together.
- For the seasoning: 1 tbsp shrimp paste, pinch of salt/pepper/sugar and ¼ cup of vinegar and squeeze some lime. Serve chilled.
Wine Pairing (Riesling) sweet / citrusy / perfectly paired with seafood