How to Cook Pinaputok na Bangus
Pinaputok na bangus is a traditional Filipino dish where milkfish is stuffed with a savory mix of tomatoes, onions, and salted egg, wrapped in banana leaves, and fried to perfection.
Servings: 3 Servings
Calories: 213kcal
Ingredients
- 1 piece medium size bangus butterflied, innards, gills, bones and scales removed
- 1 piece salted egg chopped
- 1 piece red onion chopped
- 2 pcs ripe tomatoes chopped
- 1 stalk celery chopped
- 1/2 tsp. ground black pepper
- 1 Tbsp. patis
- banana leaf for wrapping
- cooking oil for frying
Instructions
How to Cook Pinaputok na Bangus:
- Cut the bangus at the dorsal or back side from head to tail. Then clean it by removing scales, bones, innards and gills.
- Wash and drain and put in the colander to drain excess water until dry.
- In a bowl, combine chopped salted egg, onion, celery, tomatoes, patis and ground black pepper.
- Cut a piece of banana leaf into 1 foot long then wash and wipe dry. Lay the banana leaf on a clean surface.
- Put the butterflied bangus on top of the banana leaf. Then stuff it with the tomatoes-salted egg mixture by putting it in the center of the fish from head to tail.
- Fold the bangus to wrap the mixture and roll it in the banana leaf to wrap the fish.
- Tie the head, tail and the center part of the fish with pieces of banana leaf.
- Heat 2 to 3 cups of cooking oil in a big wok or kawali that can fit the bangus.
- Put in the bangus and fry then cover immediately to avoid oil splatters. Fry until the cracking noise of the hot oil is almost gone.
- Then turn the fish to fry the other side also. When cooked, remove from the wok and transfer to a plate.
- Remove the banana leaf from the fish and serve hot with your favorite dipping sauce or side dish.