I've been living in the Philippines for about 2 years now. At first, like anyone who has moved to a new country, I found it very difficult to find the ingredients I needed , and also to adjust to the new ingredients . But eventually I have found most of the key ingredients here and there. And I have incorporated many of the new ingredients, like this Bangus Fish, as well. I have also become more familiar with the Filipino taste bud, which could be described as both 'sour' and 'sweet'. Some of their dishes remind me of Thailand - but without all the chillies (thank goodness - I am not a fan of hot, hot, hot food)! Anyway tonight I cooked Bangus Fish (or milk fish). It is hard to describe the taste of Bangus, it seems to resemble trout. . In the Philippines, they stuff it with tomatoes and onions, wrap it in banana leaves then alfoil then put it on the grill. Anyway it is a lovely fish with firm white flesh and a flavourful belly (very fatty). I had it grilled the other night and it was absolutely delicious! However on consulting with my Pinoy friends on FB as well as Yolly Fernandez I decided to instead encrust it with salt and bake it.
So I also stuffed the Bangus with tomatoes (removed the seeds), red onions, garlic, coriander (an addition) and some white wine vinegar. To make the salt crust, whip approx 1 egg white until it forms peaks and mix it with about 2 kgs of sea salt. After rubbing the fish with oil encase it in the salt mixture and bake it for the required time (it was about 30 mins).
I made a delicious sauce I had with my roast quail in a little restaurant in Canberra (if you're a Canberra it's the well known Vietnamese restaurant in O'Conner - Tudo). So I found a recipe for Vietnamese dipping sauce. I had tried variants of a fish-based sauce before without much success. However this time, I reduced the amount of fish sauce in half. When the fish was ready I removed it from the oven and cracked open the salt shell ... It sounds difficult I know but actually it is very easy and the salt does not infiltrate into the fish. My only disappointment is that the skin had stuck to the salt shell and therefore had to be removed. The bangus, however, was lovely and moist and retained a much appreciated firmness. I then sprinkled it with the remaining stuffing and poured over some of the Vietnamese dipping sauce. It was really delicious - although maybe not so much garlic next time.
- If you are visiting or live in the Philippines then try Bangus Fish - if you don't cook fish (like many people) then buy it when you dine out - it's available at most restaurants and cafes. You won't be disappointed
- The stuffing was excellent and would recommend that with any white fish
- Definitely try the Vietnamese Dipping Sauce - it's great and goes well with fish!
- The salt encrusted method is ok but it's rather messy to clean up afterwards and so only try it when you're feeling like a change. On a positive note, you are not left with that 'fishy odour' that seems to permeate after seafood has been prepared as any juice is absorbed into the salt crust. The use of sea salt is more romantic and visual than anything else, at the end of the day.
