Milkfish 3 Ways, Taiwanese Style (虱目魚三吃免去骨)
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- Опубликовано: 8 сен 2024
- In this episode we are going to prepare milkfish 3 ways, Taiwanese style.
We are going to showcase cooking milkfish in 3 very classic ways that are very popular in street food stalls in southern Taiwan. I’m going to sear the fillet, and make fish balls from the bony back part, and use scraps to make broth to cook the fish balls in.
Milkfish is an important seafood in Southeast Asia, especially in the Philippines, Indonesia, and Taiwan. Milkfish farming plays a big part in the local economy in southern Taiwan. The southern Taiwanese people have gotten it down to an art. Locally, milkfish is prized for its buttery belly and its milk-life flavor. In Southern Taiwan, it is usually prepared fresh; by that I mean without further fermentation or too much processing. Due to its high fat content, the fish deteriorates quickly once it’s caught. Also, the fish is notorious for its needle-like bones that are very difficult to separate from the flesh. One fish contains more than 180 fine bones, and deboning it requires skills that are only mastered by fishmongers specializing in milkfish.
But today I’m going to show you a simple method I developed myself to remove those pesky tiny bones, and we will make fish balls!
That cooking knife is superb!!! I want one!!!
Very nice!
Very good ! So yummy
I like the way you speak, so clear. Milkfish is a favorite fish here in the Philippines.
hi new friend here this is very nice video,,, help a lot,,,, im here also in taiwan ,,,,, looking forward for new video,,,,,,
😋😎🏆
I have tried your recipe. The dish is very delicious. Thank you for sharing...
AWESOME VIDEO THANK You!
Hi , i just found out you channel accidentally when i search abt milkfish. I don't know that taiwanese also love milkfish. You're right abt we in s.e.a also love this fish. We in indonesia cook it : as soup, fried and the last is special in my region : pressure cook and steamed without cut the fish.
Being lazy to find the bones , so we pressure cook it.
Cooking without cutting is something we do bc of the skin is so stretchy (not like other fish). basically not make incision other than in the neck. Removes the gills and the belly organs. Then pound slowly the fish until the vertabrae came loose. We can pull out the big bones out from the neck. And then scoop, scrap the meat out. We usually mix the meat with herbs and white egg. Blend it, put it back in the fish like filling a sock. Then we wrap it in banana leaves and steamed it.
We call it otak-otak bandeng (milkfish=bandeng).
I have a belly piece I need to cook for tomorrow. thank you for showing the skin down technique. I was thinking to roast in the oven on skewers (no side down), but the lady friend wants it “fried”, so from this a pan fry might work.
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Watch how we debone it in the Philippines