Marinated Bangus Baking: A Step-By-Step Guide To Deliciousness

Bangus, or milkfish, is a popular fish in the Philippines. Marinating bangus is a common cooking technique that infuses the fish with flavour and helps to tenderise the meat. The process of marination involves soaking the fish in a mixture of vinegar, garlic, salt, and pepper, which gives the bangus a sour and spicy kick. The fish is then typically fried or grilled, resulting in a crispy texture and a tangy taste. This dish is often served with spiced vinegar for dipping and is a delicious addition to any meal of the day.

Characteristics of Baking Marinated Bangus

Marinating bangus: a combination of vinegar, garlic, pepper, and soy sauce

Bangus, or milkfish, is a popular fish in the Philippines. It has a mild, sweet flesh and thick belly fat that make it a superior choice to other locally available fish.

To marinate bangus, you will need:

• Soy sauce for a savory flavor base
• Vinegar to add some tang
• Garlic cloves, because everything's better with garlic
• Ground black pepper for a hint of spice
• Lemon or calamansi juice to brighten up the flavors
• Sugar to balance the acidity

Optional ingredients include:

• Chili peppers for a spicy kick
• Lemon juice for a zesty twist

To prepare the bangus for marinating, start by cleaning it thoroughly and removing the scales, guts, and gills. Rinse the fish under cold water. For optimal marination, it is best to butterfly the fish by slicing it open along the back to expose more surface area.

To make the marinade, combine the soy sauce, vinegar, lemon juice, sugar, salt, and pepper in a bowl. Stir until the sugar and salt dissolve. For extra flavor, add aromatics like garlic, onion, and ginger.

Place the butterflied bangus in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring it is well-coated. If using a dish, flip the fish to coat both sides evenly. Cover the dish with plastic wrap or seal the bag, then refrigerate for at least one hour. For a deeper flavor, marinate overnight, turning the fish once halfway through.

After marinating, the bangus can be cooked in various ways. Grilling or pan-frying are popular methods. Before cooking, let the fish sit at room temperature for about 20 minutes to ensure even cooking.

Serve the marinated bangus with a side of steamed rice and fresh slices of tomato for a complete meal. You can also boil the leftover marinade and use it as a sauce.

Preparing the fish: cleaning, butterflying, and removing scales

Preparing the fish is the first step in making delicious baked marinated bangus, also known as milkfish. This process involves cleaning, butterflying, and removing the scales, gills, and guts of the fish to ensure it is ready for marination. Here is a detailed guide on how to prepare the bangus:

Cleaning the Fish:

Before you begin butterflying and scaling the bangus, it is essential to clean it thoroughly. Rinse the fish under cold running water, ensuring you remove any leftover blood, entrails, or other residue. This step ensures that the fish is free from any impurities that may affect the taste or safety of the final dish. Proper cleaning also helps the marinade penetrate the fish better, resulting in a more flavourful dish.

Butterflying the Fish:

Butterflying the bangus is a crucial step in the preparation process. It involves slicing the fish open along its back, exposing more surface area. This technique is preferred for marination as it allows the flavours to penetrate deeper into the fish, enhancing the taste. To butterfly the bangus, use a sharp knife to make a deep incision along the backbone, from head to tail, and gently open the fish like a book.

Removing the Scales:

While some recipes suggest leaving the scales on to prevent the fish from falling apart during frying, removing the scales is generally recommended. Scaling the fish ensures that the marinade can penetrate every nook and cranny, resulting in a more flavourful dish. It also provides a smoother eating experience, making it easier to enjoy the tender fish without the distraction of fish scales. To remove the scales, use a fish scaler or the back of a knife, gently scraping against the grain of the scales from tail to head. Rinse the fish again after scaling to remove any loose scales.

Preparing the bangus through cleaning, butterflying, and removing scales is an important step in the process of baking marinated bangus. By following these steps, you will ensure that the fish is ready for the next stage of the recipe—marination.

Marinade timing: overnight or a few hours?

Marinating bangus, or milkfish, is a popular Filipino cooking technique that infuses the fish with flavours and tenderises its meat. The fish is cleaned, gutted, and sliced open along the back to expose more surface area. It is then soaked in a mixture of vinegar, garlic, pepper, and sometimes soy sauce or lemon. This process should take place in the refrigerator, as marinating at room temperature can allow bacteria to grow and lead to foodborne illnesses.

The length of time required for marinating bangus depends on the desired level of flavour and texture intensity. Some recipes recommend marinating the fish for a few hours, while others suggest leaving it overnight. So, which is it—overnight or a few hours?

The answer depends on personal preference and the desired flavour intensity. Marinating bangus overnight will result in a more intense flavour. However, it is important to note that leaving the fish in the marinade for too long can make it mushy, as the acids in the marinade will break down the proteins in the fish. Therefore, if you choose to marinate overnight, it is crucial to use a gentler acidic ingredient, such as lemon juice, and avoid stronger acids such as vinegar. Additionally, turning the fish once halfway through the marination process can help ensure even flavour distribution.

On the other hand, marinating for just a few hours can still impart flavour to the bangus while maintaining a firmer texture. A shorter marination time is especially important for more delicate proteins like fish, as they have a different protein structure and permeability. A marinade with a stronger acidic component, such as vinegar, can be used for a few hours without risking the fish becoming mushy.

In conclusion, the decision between marinating bangus overnight or for a few hours depends on the desired flavour and texture. Overnight marination will result in a more intense flavour but requires careful attention to avoid over-marinating, while a few hours of marination can still impart flavour while maintaining a firmer texture.

Cooking methods: grilling, pan-frying, or baking?

There are several ways to cook marinated bangus (milkfish), each with its own unique advantages and appeal. Here are the three most popular methods: grilling, pan-frying, and baking.

Grilling marinated bangus is a popular choice as it adds a smoky flavour to the fish and creates a healthy, tasty dish. The high heat of grilling also helps to achieve a crispy skin while keeping the flesh moist and juicy. To grill marinated bangus, preheat your grill to a medium-high heat. Remove the fish from the marinade, wiping off any excess, and allow it to come to room temperature for about 15 minutes. Place the fish on the grill and cook for around 5-7 minutes on each side, until it is cooked through and slightly charred. You can baste the fish with the remaining marinade while grilling to enhance the flavour even more.

Pan-frying is another common method for cooking marinated bangus, especially if you want to achieve a crispy texture. This technique is often used for the Filipino breakfast dish Daing na Bangus, where the fish is gutted, split open, marinated overnight, and then pan-fried until crisp and golden. To pan-fry marinated bangus, heat about an inch of oil in a wide pan over medium heat. Gently place the fish in the oil and cook for 3-5 minutes on each side or until golden and cooked through.

Baking marinated bangus is also an option, and this method can help to retain moisture and flavour. To bake marinated bangus, preheat your oven to a medium heat. Place the fish in a baking dish, brushing it with oil or butter to prevent it from drying out. Bake for around 15-20 minutes, depending on the size of the fish, until it is cooked through and flaky. You can also try baking marinated bangus in a foil packet, which helps to lock in moisture and flavour.

Each cooking method offers its own unique advantages and appeal, so it really depends on your personal preference and the type of dish you want to create. Grilling is great for adding a smoky flavour and achieving a healthy, crispy texture. Pan-frying is perfect for creating a golden, crispy exterior. Baking is a gentle cooking method that helps to retain moisture and flavour, and it can be enhanced by using a foil packet.

Serving suggestions: spiced vinegar, garlic fried rice, and eggs

Daing na Bangus is a popular Filipino breakfast dish. Bangus, or milkfish, is a flaky white fish with a delicate texture and a mild flavour. The fish is gutted, split open, and marinated in spiced vinegar. It is then pan-fried until crisp and golden.

Bangus is typically served with garlic fried rice, eggs, and spiced vinegar for dipping. The vinegar is an important part of the dish, adding a tangy taste and acting as a preservative. The garlic fried rice and eggs provide a hearty and filling base for the meal.

To make the spiced vinegar, you will need vinegar, garlic, peppercorns, and other spices such as cinnamon, allspice, mustard seed, or red chillies. The spices are combined with the vinegar and allowed to infuse for several hours or up to two weeks, depending on the recipe. This vinegar mixture can also be used as a dipping sauce for the fish.

The garlic fried rice, or sinangag, is a simple dish of rice fried with garlic. It is a common side dish in the Philippines and can be made in large batches to be reheated throughout the week.

The eggs are typically fried sunny-side up to accompany the bangus, garlic fried rice, and spiced vinegar.

Frequently asked questions