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Bangus galore


Sinugba na bangus.

Simply my favorite! Just take out the innards and grill, no need to stuff it. Its the "sawsawan" that will bring out the best and its always calamansi-soy suace-sili for me.
Fried with tausi sauce

Sinigang with puso ng saging

I really love this combination. The sour and milky soup plus fleshy puso ng saging and ofcourse bangus belly. Yum yum!


Escabeche

Paksiw

I also love bangus cooked this way. Paksiw is more commonly referred at home as "pinamalhan" (cooked until almost dry) but actually is "swimming" in vinegar and soy sauce. A simple recipe would call for a vinegar, soysauce, garlic, ginger, and a little oil when almost cooked dry. But most of the time we eat with it's "sabaw"

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