Boneless Bangus or Blue Marlin with Vinegar Sauce

Image by flickriver

Bangus is better eaten without the pesky bones. Here, technologist Vivian Nebres, Norma Borja and Rosario Ragaza of Bureau of Fisheries and Aquatic Resources (BFAR) share their technique for deboning bangus.

How to debone bangus:

1. Wash the fish very well. Split the fish starting from the tail to the head by sliding the knife along the backbone.
2. Position the fish like a butterfly fillet and remove the gills and viscera.
3. Remove the backbone with the aid of a knife or blade, sliding it along the backbone from head to tail. Wash the fish thoroughly.
4. Lay the fish flat on a shallow tray and, with the use of small forceps or tweezers, pull out the bones near the stomach.
5. Make a superficial slit, 1/8 inch deep, along the dent of what looks like the outermost layer of the fish.
6. Pull out the spines embedded between the slit flesh from the head to the tail, pulling up towards the head.
7. Remove the spines from what looks like the innermost layer of the fish in the same manner.
8. Remove the filamentous Y-shaped spines along the layer which is between the outermost and innermost lines of the fish. Wash deboned bangus in clean water. Store in refrigerator until ready to cook (within 1 to 2 days) or freeze immediately.

To cook: Boneless bangus can be made into a variety of dishes. One of the most popular is daing na bangus.

To make daing na bangus, marinade the deboned bangus in a mixture of vinegar, salt, pepper and chopped garlic for a few hours or overnight in the refrigerator. Drain from marinade and cook in hot cooking oil. Serve with rice and achara.

Blue Marlin with Vinegar Sauce

Image by dude4food

This is an easy dish to prepare. The sugar, vinegar and soy sauce mixture adds a piquant flavor and tastes great when spooned into hot white rice.

What to prepare:

• 1 kilo blue marlin fillets (either ordinary cut or the belly)
• 1/2 cup sugar
• 3 tablespoons vinegar
• 1/4 cup soy sauce
• 1/2 cup water
• 2 tablespoons cooking oil
• 1/2 head garlic, minced
• 1 tablespoon sliced ginger
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons chopped green onions

Let's do the procedure:

1. Slice blue marlin into cubes.
2. In a bowl, mix sugar, vinegar, soy sauce and water and let stand for a few minutes
3. In a wok, heat cooking oil and saute garlic and ginger. Add fish cubes and saute two to three minutes. Spoon off excess oil from pan.
4. Add sugar-vinegar mixture to the cooking pan and simmer about 1 minute.
5. In a small bowl, dissolve cornstarch in water and pour into wok. Simmer until sauce is thickened and fish is thoroughly cooked.
6. Spoon fish cubes and sauce into a serving platter. Sprinkle green onions on top. Serve with hot white rice.

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