Apr 12, 2006
See how the Daing na Bangus is packed? I used the top of a Dexter's Pizza box. Kept the fish crisp, and absorbed excess oil. :) That veggie dish up there is Soy Sauce Pakbet.
I was supposed to bring this stash to the office for Mike and I to share, but since he got stalled by bank-related errands I had to eat at home, by myself. :( Hmp. Nagpaka-pagod pa daw ako.
I bought the bangus from our suki for P100.00 per kilo, and paid extra P20.00 to have them deboned. Then I marinated them in a mixture of vinegar, crushed garlic, a little salt and crushed peppercorns for 1 day in the refrigerator. (Some cooks opt to add soy sauce in the marinade, but that will prevent the bangus from getting crispy during frying.)
Soy Sauce pinakbet is an attempt to find a substitute for bagoong, because I need to reduce our sodium intake for health (and vanity) reasons. :) In about 2 teaspoons of olive oil I sauteed garlic, onions and tomatoes, added sliced squash, okra, sting beans, eggplant and ampalaya, and stir fried for 3 minutes. I added two tablespoons of soy sauce when the vegetables were crisp-tender.
I would have topped it with crushed chicharon like I used to, but bawal na eh. :)