tag:blogger.com,1999:blog-1392898498834109106.post1457492339610591661..comments2024-03-24T02:23:08.178-07:00Comments on eatingclub vancouver: Bulalo and Bangus: an even simpler Filipino mealTS of eatingclub vancouverhttp://www.blogger.com/profile/02776584853083815584noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1392898498834109106.post-64109284471616627632011-05-08T17:27:56.786-07:002011-05-08T17:27:56.786-07:00Thanks for the comments! =)<i>Thanks for the comments! =)</i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-39124849431250362092011-04-08T06:38:47.535-07:002011-04-08T06:38:47.535-07:00I've never heard of milkfish. Sounds nice thou...I've never heard of milkfish. Sounds nice though.Victoriahttp://www.starterrecipes.co.uknoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-37849783835929075872008-07-25T20:46:00.000-07:002008-07-25T20:46:00.000-07:00I have never heard of milkfish but just from looki...I have never heard of milkfish but just from looking at the picture I really really want it it looks extremely good. <BR/>The beef bone soup sounds really good too, meat bones tend to have that rich delicious flavor that I can't live without.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-62408869800769864182008-06-29T18:38:00.000-07:002008-06-29T18:38:00.000-07:00Your bangus looks so darned good. Crispy!Your bangus looks so darned good. Crispy!Snughttps://www.blogger.com/profile/06611253311263838154noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-23805811954875413872008-06-25T11:15:00.000-07:002008-06-25T11:15:00.000-07:00Absolutely love the idea of both of these recipes....Absolutely love the idea of both of these recipes. I wanted to be able to reach through the screen and grab that beautiful marrow bone. my hand still hurts from trying.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-78287029492224313232008-06-20T08:31:00.000-07:002008-06-20T08:31:00.000-07:00Saba is delicious and would work with the same mar...Saba is delicious and would work with the same marinade.<BR/><BR/>Overcooking is a constant problem in our house. With fish, I myself am a touch squeamish seeing undercooked fish flesh. Sashimi is fine, but those things have been flash frozen to -20 to kill off parasites, but freshly-caught, which I assume most rainbow trout is, is another story. Sometimes, I do believe that overcooking trout just slightly actually leads to a boost in flavour of said fish.<BR/><BR/>Is that wishful thinking? But I do think it is so. ;)eatingclubvancouver_jshttps://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-30567155524580362282008-06-20T06:58:00.000-07:002008-06-20T06:58:00.000-07:00I agree with rainbow trout being almost like bangu...I agree with rainbow trout being almost like bangus. Trout is a bit less fatty maybe? Maybe I'm just overcooking it :(<BR/><BR/>I have a sudden craving for bulalo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-78795611586166415862008-06-20T04:25:00.000-07:002008-06-20T04:25:00.000-07:00I have used saba or mackarel fish in this fried fi...I have used saba or mackarel fish in this fried fish dish and it tasted good too. Actually it works pretty good because mackarel has that firm flesh minus the small bones of the milkfish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-17919579403003905572008-06-18T18:13:00.000-07:002008-06-18T18:13:00.000-07:00Wow, thanks for all the info! There's a 99 Ranch ...Wow, thanks for all the info! There's a 99 Ranch about 30 minutes from me, I'll have to check there.Vickihttps://www.blogger.com/profile/16258422495964985299noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-79935673526694915882008-06-18T18:00:00.000-07:002008-06-18T18:00:00.000-07:00That's a really good question. It has never occure...That's a really good question. It has never occured to me what would be a good substitute for milkfish.<BR/><BR/>Thinking about it now, milkfish has firm, white flesh that is quite tight. In that regard, it isn't like tilapia. Nor like cod, which tends to be flakey. Halibut seems to be closer in texture, but milkfish still is more delicate than halibut in terms of texture and flavour. Hm, this is a hard question.<BR/><BR/>The great thing about milkfish is really the interplay of the skin to flesh, so halibut is then out of the question. Milkfish is a freshwater fish and trout would be closer in terms of the texture (trout cooked longer, especially) and the skin-to-flesh ratio would be more similar. The only thing of course is trout is an orange-fleshed fish. Orange-fleshed, but rainbow trout can also be very delicate.<BR/><BR/>So, in conclusion, perhaps rainbow trout would be closer to milkfish. Rainbow trout is my final answer.<BR/><BR/>I've seen milkfish sold in some of the Asian supermarkets down in LA, so the best bet is to head down to a Ranch 99 market. There are whole milkfish that are frozen, in freezer cases or thawed out for display.<BR/><BR/>Also, there are milkfish already split and marinated in these same markets or in Filipino markets.<BR/><BR/>Best of luck in finding milkfish. Bangus is delicious though and it's one of these fishes we can eat everyday.eatingclubvancouver_jshttps://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-73587936405553574392008-06-17T20:26:00.000-07:002008-06-17T20:26:00.000-07:00Do you know a fish I could substitute for milkfish...Do you know a fish I could substitute for milkfish? This looks so tasty, but I've never seen milkfish in soCal.Vickihttps://www.blogger.com/profile/16258422495964985299noreply@blogger.com