October is Indigenous Peoples Month: Easy Crispy Milkfish (Bangus) | Amrey’s Kitchen™

Easy Crispy Milkfish with Sweetened Soy Sauce and Spinach n' Peas Rice

There truly is comfort when one enjoys something that is crispy on the outside and juicy inside. That crunch, followed by the juices that flow inside your mouth can make your taste buds dance to your favourite rhythm. That being said, fried food has always been considered a comfort food all over the globe. It’s also usually one of the go-to partners for adult beverages like beer.

In most communities I’ve visited, IPs and locals (coastal and upland areas), usually end their day with drinking. Although they choose spirits over beer, it seems like it is part of their daily routine to unwind with their fellows whilst exchanging stories over a bottle or two of their specialty brew or hard liquor. But it is not just the liquor and stories, there are also delicacies aka pulutan for everyone to enjoy.

It was during one of my trips to the coastal area of Bolinao that I got to taste kampon ng kadiliman (puffer fish), pugita (octopus), and trepang/tuyom (urchin). The puffer fish looked like a scary and spiky tilapia. Again, Filipino hospitality and friendliness at its finest! And yes, I had the guts to go ahead and eat something that can be deadly if not prepared well, in a place I am not familiar with to boot.

Going back to adult beverages accompaniment, more often than not, something fried and/or grilled is usually served as pulutan. And even if you’re not a fan of adult beverages, fried food is often served in every meal. It might not stay crispy for a long time especially if you don’t do it properly, but you need not worry about spoilage as it can keep for at least 24 hours. Hence, a common dish served in packed meals.

As mentioned in the previous post, milkfish aka bangus is the National Fish of the Philippines. Today’s recipe uses the same fish protein. Bangus is one of the easily accessible (fresh) fish in my current location, together with tilapia, galunggong, maya-maya, salmon, and lapu-lapu. For a twist, you may use the marinade in the Air Fried Stuffed Milkfish (Bangus) recipe I shared. 

As always, I can’t wait to enjoy some #foodporn on how you made this Easy Crispy Milkfish (Bangus) on IG @amreyskitchen (#amreyskitchen #amapolism). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!

• Garlic-Rosemary Breading

The following dips and sauces go well with this Easy Crispy Milkfish (Bangus). 

• Sauce It Up: Sweetened Soy Sauce
• Sauce It Up: Sweet and Spicy Ginger Chilli Sauce
• Sauce It Up: Quick and Easy Stir-Fry Sauce

Of course, this also goes well with Amrey’s Kitchen™ Sambal Oelek. 

Happy frying, lovelies! #mettalove