ningnang bangus (broiled milkfish)

broiled milkfish and vinegar and shrimp paste dip, with broilled eggplants on the side

my mom prepared ningnang bangus the last time i went down to NJ to visit them. everybody has a favorite broiled fish — my mom likes hito (catfish) or bulig (mudfish?); my dad … well, my dad likes everything, LOL! my favorite is bangus, but i’ll take tilapia in a pinch. stuffed with chopped tomatoes and onions and paired with a dip of vinegar and bagoong (shrimp paste), this broiled bangus is absolutely mouth-watering. i remember the ones we used to prepare in the philippines also had tangle (i’ve no idea what the english name for that pungent plant is). of course, this is best eaten using your hand. the better to take out those pesky bones. anyway, what’s your favorite fish and dip combo?

look at the fatty bangus belly!

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3 Comments Add yours

  1. Betis Boy says:

    my mom puts tangle and slices of salted egg. i hope you try that combo soon. out of this world. we like using a toyo-mansi dip for this. and lots of hot rice 😀

    Like

  2. Guagua Girl says:

    oh, i've never had it with salted egg inside. i have to ask my mom about that. you know, i actually hate tangle … but not when it's inside the bangus. weird, neh?

    Like

  3. Betis Boy says:

    ha.ha. weird but i understand. i usually hate ginger, except when it's in tinola 😀 i used to hate tangle too, but i've acquired a taste for it. i especially like it when you use it in adobong hito (catfish) or igad (eel) with turmeric.

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