I had a special preview ( tasting) of one of the Dishes that will be served at our Special Filipino Dinner tomorrow WED, Oct 7 celebrating Filipino-American History Month. A few weeks ago, Joel asked me what fish dish I may suggest for the special Filipino dinner he has been planning for weeks. Without hesitation, I told him 💚Bangus or milk fish, unofficially the national Fish of the Philippines. I suggested, he purchase the deboned and all ready-marinated fish, so the kitchen can just fry it and served hot. He did and I tasted it tonight.
It was exactly the taste that reminded me of my younger years in the Philippines. Thank Joel and THD for making my stay here at THD, the happiest years at the last stage of my life here in Planet Earth. The photo above is my dinner tonight. I did not need any lemon, since the fish is well marinated with vinegar and a little garlic. For Preparation of the Fish see bottom of this page.
To residents who may not like the Fish, other Filipino Dishes, Chicken Adobo, Giniling ( ground beef with vegetables) and Filipino mixed vegetables ( eggplant, okra etc..) is available. Joel said the dessert is leche flan ( filipino custard) and puto ( rice cake). I believe there is lumpia for appetizer and a side dish.
The following is more information about the Deboned and Marinated Milk Fish.
Contrary to popular belief, bangus (milkfish) is not the official national fish of the Philippines. While it is widely celebrated as a cultural and culinary staple, there is no Philippine law that officially declares it or any other fish as a national symbol.
The Difference Between Cultural Tradition and Law
- The Popular Myth: Because bangus is deeply woven into the country's aquaculture industry, economy, and everyday meals (like sinigang or daing na bangus), schools and textbooks have long referred to it as the "national fish".
- The Legal Reality: The National Commission for Culture and the Arts (NCCA) has clarified that its status is completely unofficial.
What Are the Official National Symbols?According to Philippine heraldic laws, only a select few icons are legally recognized national symbols. These include:
- Narra (National Tree)
- Sampaguita (National Flower)
- Philippine Eagle (National Bird)
- South Sea Pearl (National Gem)
- Arnis (National Martial Art and Sport)
Even other popular cultural symbols like the carabao (water buffalo), mango, and ** Rizal** (as the singular national hero) share the same status as bangus-they are beloved cultural icons, but lack official legal proclamations.
Meanwhile, here's the Preparation for the Fish
Ingredients and Preparation
- Milkfish (Bangus): One whole medium-to-large bangus, scaled, gutted, and butterflied with the backbone and small bones removed.
- Marinade: ½ to 1 cup of cane or white vinegar, 5 to 6 cloves of crushed or minced garlic, 1 teaspoon of cracked black peppercorns, and 1 teaspoon of salt.
- Process: Coat the fish in the marinade and refrigerate it for at least 4 hours or overnight so the flavors soak into the meat.
How to Cook
- Drain: Remove the fish from the liquid and pat it dry with paper towels to prevent excess splattering.
- Fry: Heat cooking oil in a skillet over medium heat. Place the fish skin-side down first and fry for 4 to 7 minutes until golden brown and crispy, then flip and cook the other side.
- Serve: Enjoy hot with garlic fried rice (sinangag), a fried egg (bangsilog), and a side of spiced vinegar for dipping
- Finally My Photos of the Day- The Flowering Calamansi Tree in My Patio:
The calamansi fruit is an excellent substitute for lemons, as a souring agent.- Personal Note: When I was a teenager in Barotac Viejo, Iloilo my parents owned a small fish pond (not commercial ) raising bangus. We harvest from about 100 to 200 bangus per year for our personal consumption. We preserved most of it by drying in the sun ( bislad), as well as marinating it in vinegar and spices. During this Harvest Season, we will bangus every day for almost a month.
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