Or in English, Smoked Milkfish, Rice, and Egg with Seaweed Salad.
Hello Everyone! Firstly, I would like to wish everyone a Happy Halloween! Sorry I don’t have any spooky recipes to share this year – with so much that’s been going on for the past few months, we’re still slowly settling in.
Anyway, though this may be the last of my –silog series for the month of October on the blog there are still endless possibilities out there! For example, there’s adosilog, bacsilog, dangsilog, chiksilog, cornsilog, hotsilog, litsilog, sisilog, and the list goes on! The ones that I have shared with you are the most popular ones that can be found in almost any café, restaurant, or calenderias across the Philippines. They are also most definitely my favourite –silogs to whip up at home whenever I feel like fueling up with rice in the mornings, or whenever I’m in the mood for breakfast for dinner.
Tonight, I will be sharing with you a long time favourite – tinapang bagus, or in English, smoked milkfish. Milkfish is another popular staple in a Filipino household, one that we’ve grown up with despite growing up in Brunei where milkfish is also readily available all year round. What Brunei didn’t have though was smoked milkfish readily available in the markets or supermarkets. So whenever we’re back in the Philippines for the holidays, we’d make sure that we’d get our fair share of smoked milkfish in our bellies *cheeky grin* Now that we’re permanently back in the Philippines, you’ll always find tinapang bangus in our fridge!
I’ve added a little twist to the regular bangusilog of just garlic rice, fried egg, and bangus – I’ve also added a fresh element to cut through the dryness of the overall dish. If you’ve noticed from the previous –silogs I’ve shared with you, they’re pretty much dry and have no veggies to them at all which to be honest, makes me feel guilty for not consuming any greens!
Known as Green Caviar or Sea Grapes, it is set to lead the health food market with their bountiful benefits. Now this is probably a type of seaweed that isn’t commonly seen everywhere. In fact, they can only be found on the shores of Japan, Philippines, Thailand, Vietnam, and now Singapore. Here in the Philippines we call these Lato. I first came across these when I was dining at Blackbeard’s Seafood Island during one of my trips to the Philippines way back when. I was reluctant to try them only because they looked so foreign. I was convinced that they were just there on the dish for decoration until our friends that we were dining with told me that they were edible. They have a good fresh crunch to them and also pop in your mouth like caviar – minus the hint of saltiness that you get from actual caviar.
Here in the Philippines, Lato is commonly used to make Ensaladang Lato, which in English translates to Seaweed Salad. There are a few variations to this, but generally it consists of tomatoes, salted egg, fish sauce, and a squeeze of fresh calamansi juice. The simpler, the better.
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4
- 2 tinapang bangus (boneless)*
For the ensaladang lato
- 1/2 kg green caviar seaweed (or known as Lato in the Philippines)
- 2 salted eggs, quartered
- 2 tomatoes, quartered
- Fish sauce, to taste
- Fresh calamansi juice, to taste
- Freshly ground black pepper, to taste
To serve with
- Garlicky fried rice or steamed rice
- Fried sunny-side up egg or scrambled egg
*We usually only eat half of a bangus per serving but feel free to eat a whole fish for yourself!
- Ensaladang Lato: In a large bowl, combine the tomatoes, salted egg, and lato.
- Toss through the fish sauce, calamansi juice, and season with freshly ground black pepper. Adjust to your liking. Set aside for at least 10 minutes before serving.
- Tinapang Bangusilog: Heat about a tablespoon of oil in a large frying pan. Fry both sides of the bangus over medium heat, until the colour turns medium brown.
- Serve hot with garlicky fried rice (or steamed rice), fried or scrambled egg, together with the ensaladang lato. Enjoy!
– Ally xx