Hello, how are you? Have you been doing “Magnilay-nilay this Semana Santa? We start by not eating less meat, but the only meat we can eat is fish, and we’re fasting, avoiding a lot of cravings.
So for a few days we only eat veggies and fish, so I am going to cook, what I am going to cook is Ginisang Patola with Misua and Fried Boneless Bangus, we call it “Pindang na Bangus” in Ilocano.
To be honest, I never liked Misua noodles before, but the adult version of me is loving it now, as I always say our taste palette changes as we grow older. And I always forget that Misua highly absorbs liquid when added, so it is stressing me out a little bit LOL. But worth it because it is delicious.
Ingredients I Used:
Ingredients I Used:
- 1 tbsp. Cooking Oil
- 4 Cloves of Garlic
- 1 Medium Red Onion
- 1 Thumb Ginger
- 2 Tbsp. Fish Sauce
- 5 Cups Of Water
- 1 Chicken Broth Cube
- 1/4 Tsp. Ground Pepper
- 1 Patola
- Misua
- 2 Large Boneless Bangus
- 2 tbsp. Fish Sauce
- 1 tsp. All-In-One Seasoning
- 1 tbsp. White Vinegar
- 1/4 tsp. Ground Pepper
Let's Cook!
Let's Cook!
In a pan, I pour about a tablespoon of cooking oil.
Added the aromatics in, like garlic, red onion, and ginger. Sautéed them for about a minute or until the aroma comes out.
After sauteeing the aromatics, I added about 2 tablespoons of fish sauce and let the fish sauce seep into the aromatics for about 10 seconds.
After that, I added about 5 cups of water to the pan, making the water boil before proceeding to the next step.
Now the water is boiling, I am going to add the chicken broth cube, mix everything until the chicken cube is completely dissolved.
Next, I added ground pepper and mixed everything.
After everything is mixed, I added the patola.
Next is the Misua. These noodles absorb water like a vacuum. If the water is still not enough, add more to your liking LOL.
Make sure to mix everything. I should have listened to my intuition to soak the Misua into the water, but it is too late LOL, but I managed to fix everything.
Let it cook for about 5 minutes and done!
Frying the Boneless Bangus:
In another pan, I added about half a cup of cooking oil and let the oil heat up before adding the Bangus.
Before I cook the Bangus, I marinate it with 2 tablespoons of
fish sauce, 1 tablespoon of white vinegar, 1 teaspoon of all-in-one seasoning, and 1/4 teaspoon of ground pepper. Put the Bangus inside, inside facing the oil first, Cook it on high heat until the fish is not sticking to the pan, which is the sign that the fish is ready to be flipped.
Undercooked fish tends to break when flipped, so do not force it if it is still not ready. Flip it to the other side and then fry it until the sound of the skin is crispy, and that's how you know that the fish is already cooked.
Eat it with your sauce of choice, because the fish is tasty enough, I eat it just like it.
Serve hot and plated. Happy Eating!
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
