How to cook Kalderetang Bangus (Milkfish Caldereta)
- 1 whole bangus (milkfish), about 2 pounds
- 1/2 pound potatoes, peeled and cut in wedges
- 1/2 pound carrots, peeled and cut in wedges
- 1 tablespoon finely minced garlic
- 2 onions, finely chopped
- 1 bell pepper, finely chopped
- 3 tomatoes, finely chopped
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 cup fish or meat stock
- 3 ounces sweet peas
- 2 chicken livers, boiled in a little water and mashed with a fork
- 3/4 cup all-purpose flour
- Salt and freshly grated black pepper to taste
- 1 cup cooking oil
- Scale, clean and remove gills from bangus. Wash tilapia under cold running water well, rinsing cavity well.
- Split down the back as for daing bangus. With a sharp knife, cut off the spine.
- With tweezers, pull of the smaller bones. Season with salt and pepper and freeze for 30 minutes to make cutting easier.
- Cut the bangus into serving size pieces, about 2 x 3 inches. Roll each piece in flour; shake off excess.
- Heat the oil in a fryer. When smoking, deep fry the potato and carrot wedges until the outside is golden.
- Drain on paper towels and set aside. Reheat the oil until smoking again.
- Fry the bangus fillets in batches until golden. (Do not cook to a crisp.)
- Lift them out of the oil once the outside turns a fillets until the outside is a light golden brown. (Do not cook to a crisp.) Drain on paper towels and keep warm.Pour off but 1 tablespoon of the oil and reheat. Saute the garlic, onions, bell pepper and tomatoes.
- Add the bay leaf. Cook over medium-high heat until the vegetables are soft. Add the mashed chicken livers and tomato paste.
- Pour in the stock. Stir well and season with salt and pepper. Add the carrots, potatoes and sweet peas. Bring to a soft boil.
- Add the fish fillets, carefully arranging them to make sure that each piece catches some sauce.
- Simmer for 2 minutes without stirring. Arrange on a shallow serving bowl and serve hot.
- Serve the Kalderetang Bangus with steamed white rice.
The Kalderetang Bangus
(Milkfish Caldereta) recipe easy to cook and so good!
(Caldereta) is a traditional Filipino dish commonly cooked using goat’s meat stewed in tomato sauce. Other popular choices include beef and chicken.
Kalderetang bangus is one of the many ways of cooking bangus and one of the varieties of cooking caldereta.
This recipe for Kalderetang Bangus (Milkfish Caldereta) serves/makes: 4 servings
The Kalderetang Bangus (Milkfish Caldereta) recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Deep Fried
(more Deep Fried