[GRAPHIC] Cooking Milkfish 3 Ways
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- Опубликовано: 5 фев 2025
- The cooking of milkfish.
Onion Sauce:
Ingredients:
30ml Onions Diced (Medium)
15ml Soy Sauce
15ml Mirin
15ml Rice Vinegar
15ml Sesame Oil
5g Sugar
Method:
1)Rinse onions in running water for 5 minutes
2)Combine all ingredients and mix together until sugar dissolves
Kabayaki Sauce:
Ingedients:
15ml Soy Sauce
15ml Sake
15ml Mirin
5g Sugar
Method:
1)Combine all ingredients and bring to a boil
Dashi Soup:
Ingredients:
200ml Dashi
15ml Light soy
10ml Mirin
5g Tomatoes Diced (Medium)
5g Enoki
Method:
1)Combine all ingredients and bring to a boil
Music used:
Prawit Siriwat - "Village Dance"
Prawit Siriwat - "Good Cooking"
Prawit Siriwat - "Walk Away"
To hear more of his music, check out his website
www.prawitsiriw...
Other music used:
John Deley and the 41 Players - "Dewey, Cheedham, and Howe"
Mikos Da Gawd - "Moist"
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Twitter: / yt_hunterk
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I made an amalgamation of 2 of these recipes last night, and the fish came out as good as a nice Japanese restaurant. Thank you!
I was looking for other non - Filipino ways to cook my milkfish tonight. It's nice to see another take on it. Everyone here is so used to just one way of cooking it
In the Philippines (and I presume in Indonesia as well), we cut the fish in a "butterfly" from the back. The goal is to keep the belly whole because that part is just soooooo delicious and I wish you kept that part. We also debone the milkfish using medical forceps lol.
I apologize for the culinary crime I have committed😢 Next time, I will be sure to keep that in mind! Thanks for the advice👍
Indonesian here, I second this
Yeah.. you should debone it first..
The white of the belly is the delicious part of the fish, well we eat it raw😍 n grilled n smoked, you should try it👍😉
And the guts? Throw the bloods and green heart👍 then stir fry with your own choice of ingredients. Delicious to stir fries😍 but some marinade and eat it raw they say its rich in omega oils but the green heart they say its very good for heart decease🤷♀️
Thank you so much for showing us how to clean and cook this type of fish, much appreciated!
The part that has been discarded is the best part, belly! Though the belly fat color is unappetizing to look, it is the most prized and appreciated part! It is tasty, creamy and melts in the mouth!
Should watch videos of Taiwanese fishmongers deboning milkfish....simply amazing!...
Thanks for sharing your take of this milkfish...💖💝💐
in Philippine they debone it, in Indonesia they pressure cook it so the bone will be eatable.
the fish also popular in Taiwan, and in Taiwan the way they cut the fish is unique
In Indonesia, we also debone the milk fish. We call it, bandeng cabut duri.
As a Filipino, I cried when you cut the belly out.
next time you visit the Philippines you can buy it in the market boneless already. Happy cooking 😊
That belly part is the tasetiest part of the fish
here's a hint
that fish is very yummy,in my city we just clean the collar and the guts but don't throw away the intestines that very tasty but it is very bitter if you do it wrong.
and another tip just use salt and it's done this fish is just like it's name it is sweet
but be careful if the soft bone got stuck to your throat but if got stuck here's a tip take a rice make it a rice ball size is about little bit larger than you throat.
That's for me as people who like this fish so much i'm happy someone wanted to try it
Thank you! As you suggest, I will try it with salt next time and maybe keep some rice next to me 👍
Explore Japanese cuisine, How the chefs prepare Lionfish into super delicious sashimi- Emison Newman
Well prepared
Taiwan has a way of filleting this fish. But yes, here in Philippines we fillet it butterfly style. It's easier to debone it after.👍
Thank you for the heads up!! That’s good to know.
Dont throw away the belly fat. It is delicious
Am I the only one that loves fried fish eyes and fried ripe fish eggs? Especially with ice fish 🥰
Fish eyes are tasty! Brains are also honestly pretty good, too.
Ah yes, the fish of my people
there's this distinct taste about the fish....
My anxiety when he remove the belly..
Dude.. That is the most delicious part
In my town, the inside of milkfish Belly can be eat and cook
And it's one of my favorite 😁
FYI here in the Philippines we also eat the innards of that fish.
Why didn't you try the milkfish belly?? The taste of the belly is like unagi
Congrats on 100 🙏🙏
I'm surprised you haven't had it before, its strange because I live in a area that is heavy Filipino, I see this fish all the time.
Oh god I bought this fish prebutterflied and marinated. I hope I don’t have to debone it, that looks hard
Don't report that Taiwan's lice fish should not be famous, otherwise it will be more difficult for Taiwanese people to eat this kind of food.
you da man brada
The name of this fish in Indonesia is a BANDENG
piniritong isda 👍
(fried fish)
Very educational I love it
oh my god they’re killing april
Whyyyy did you remove the belly!!! Its a nice fatty part and is prized!!!!! Kind of like unagi..
I agree
I suggest you go "butterfly", from back of the fish (head included), we called it daing or dinaing cut.
You can process it easier (debone etc)
And go from about 1 to 2kilos size for much easier pin bones picking.
Nice video 💖💖💖
My first thought when you said “flatheads” was flathead catfish 🤣 catch one. You won’t regret it.
Fish with millions fishbone
I saw this in the store for the first time and I thought, What is this?
It is a fish commonly known as milkfish!
You should bought the processed one. The bones are alot
i really like the cat cup!!! Where did you get that!!!
I got it from a local store called Ming Wo, but Its by a brand called Abbott. You can find it on amazon here www.amazon.ca/Abbott-27-FELIX-Collection-Peering-Stoneware/dp/B015GF4XNS or through their official website www.abbottcollection.com/product/27-felix/
You can eat the white gutts and the liver. Yum! The green ball make sure you don't pop it.. it's so bad and ruins every it touches
How
Just slice mini the fish diagonal . And deep frying
The black part is the fish belly (toro) & is the best tasting buttery delicious part of the fish & u threw it away 😢
You don’t scale/ scratch it with your knife?
You probably can, but the scales are pretty tough and it will take a lot of unnecessary time. It’s best to use a fish scaler for this one!
Noooooo! don't throw the fat, it's very tasty
my son`s fav. part is the belly
❤❤❤
The reason I’m not fond of Milk Fish is that, it has so many pin bones, I had one stuck in my throat when I was a kid, that was not a happy memory. Now it can be bought deboned. At least in the Philippines but some can taste muddy, IDK if that is in common with alot of fish? I’m not fond of fish.
That’s so unfortunate. I also made bad memories with the pin bones as well with this video😅 I’d love to try one thats been completely deboned though! Many people in the comment section saying that it’s worth
I honestly cried when I saw you were frying it and cut out that flavorful black belly hahah - try it with the belly fried next time please, then you will see its a bit more like unagi
Don't forget frying with ginger.
The Black Belly is Most Delicious Shape by milkfish hehehe ...🤤🤤
That black belly fat is the best part dude.
We fry it in kerala
Have a look at how the Taiwanese do it.
Banglas and Indians must be the only people who slice fish into steaks regardless of bones and skin and eat it 😂. If my mother saw me filleting fish I would have received a lifetimes worth of beatings. They see it as wasteful and well the bones hold up the delicate fish when Making a curry and it lends to flavour in the curry. As does the skin and head .
Filipinos are crying when u removed the black belly
You also need butterfly forceps for the spines.
Thank you very much for your kind guidance. I will hone my skills and challenge the milkfish once more!
Philippines here hahaha
Milkfish taste so good but the problem is the bones, it has bones where bones should never be (in my personal encyclopedia, lol) and they have a lot of it.
Haha. Bet u were surprised with all the bones. I felt the same the first tym.
Watch those video that they debone that fish.
😎
excellent video, thanks. but we eat fish liver, fish heart and fish raw. fish liver has the most healthy vitamins such as omega 3 and vitamin b.
Why is it called milkfish?
Because when you make a broth out of a fresh milkfish, it turns the water cloudy like milk.
Like
Don't throw the fat HAIYAA that's where the flavor is
You shoulda make more research about it. I don't throw the fatty belly that's the best part
It's look like Bangladeshi national fish Hilsha!
Yeah looks the same, that’s why we brought it. But it tastes a bit like SeaBass not as delish as Hilsa, but I love sea bass so it wasn’t a disappointment . I just tried it with an onion and medium plum tomato masala, with a tiny bit of mustard and onion seeds, garlic and sliced green chillies in the oil first . Since the only way to buy most Asian fish over here is frozen, I think it’s a must to cut the fish when semi frozen, otherwise it easily goes mushy… it is called milk fish for a reason 😂
Anyway I think it will go well with potato also, since almost every fish goes well with it. I think tangy curry isn’t so great with this fish it sort of disguises the smell therefore taste of the fish.
I’ve seen some banglas making online the same way tomato onion base with the addition of a couple of table spoons of curd diluted with water and also a few tablespoons of cashew paste to thicken it . They use no powders except Haldi and chilli.
I still think large bangla fish is the tastiest, they have many of our fish in Indonesia and the Phillipines now, also from Burma . But I refuse to buy from Burma for obvious reasons
Milk fish has so many little bones in meat that drive me nuts.
After this video, I totally understand it 😂
you dont remove the belly! we Filipinos are mad,
here in philippines you can buy boneless bangus,
we filipinos would fight for the belly because it's so good and you just sliced it out like it was nothing xD. try to research about something first if you have 0 idea about it
Молодец
Having a sharp knife allows you to use less pressure. That's not adding anything lmao.
That fat is more important than the meat. Siblings will fight with each other just for that part. The meat is just a consolation
So sad he remove the fat of the fish 😔😔😔
Too complicated. Never mind I will eat pizza.
😱..... you Removed the Belly (the black stuff) it's where the best flavor is 😭
That's not how you cut the fish
Elaborate please
You just cut the fat off!!! Why!!! That's the best part!!!
hahhahahq....
you threw away the tastiest part of the fish... the black and white belly fat!!!
Thanks for the tip! I will make sure to keep it next time.🙂
初心者過ぎてみてらんない
69th like
You have no idea what you are dealing with. Do some home work...