36 hors d'oeuvres
How to cook Smoked Bangus (Milkfish) Canapes
- 1 medium size (about 1 1/2 pounds) Sarangani Bay smoked deboned bangus (milkfish)
- 1 tsp wasabi powder
- 1 cup mayonnaise
- 1 baguette
- 6 Quail boiled eggs, sliced crosswise
- 1/2 cup tomato, seeded and chopped
- Parsley for garnish
- Mix wasabi powder with mayonnaise in a bowl.
- Pan fry and flake the bangus (milkfish). Set aside.
- Cut baguette crosswise, 1/4 inch thick. Spread wasabi-mayonnaise on bread.
- Layer it with smoked bangus (milkfish), sliced egg, chopped tomatoes and garnish with parsley.
The Smoked Bangus (Milkfish) Canapes is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste).
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
This recipe for Smoked Bangus (Milkfish) Canapes serves/makes: 36 hors d'oeuvres
The Smoked Bangus (Milkfish) Canapes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed