Kalderetang Bangus (Milkfish Caldereta)
Kalderetang bangus is one of the many ways of cooking bangus and one of the varieties of cooking caldereta which is usually red meat. This is also the healthiest kaldereta version because it uses fish. But just take care while frying the fish because you will encounter many oil splashes specially when the fire is set to high. Better use a clear glass or pyrex cover while frying so you can see the through it. I’ve also used kaldereta mix to simplify the cooking.
1 large milkfish, about half kilo, sliced into 4 pieces
1 potato, quartered
1 kaldereta mix (liquid or powdered)
1 medium size green or red bell pepper, sliced into strips
1 carrot, sliced into rounds or disks
1 cup grated cheddar cheese (optional)
1/4 head garlic, chopped
1 small size onion chopped
1-2 pcs. laurel leaves
1/2 tsp. dried chili flakes (optional)
patis or fish sauce
ground black pepper
How to cook kalderetang bangus:
- Remove the scales, gills and internal organs of the bangus then wash in running water.
- Slice the bangus in a slanting direction and divide it about 4 pieces.
- Rub the fish with salt and fry until golden brown. Place in a colander to drip excess oil.
- In an empty medium size pan heat oil, about 1 Tbps. (get the oil from where you fried the fish) and saute garlic and onion until the onions are transparent and cooked.
- Add the potatoes and pour some water and simmer the potatoes until cooked.
- Pour the kaldereta mix, bell pepper, black pepper, chili flakes and carrots.
- Simmer for a few seconds then add the fried bangus.
- Stir cook for about 3 minutes but be careful not to break the bangus apart.
- When the liquid evaporates and becomes thick in consistency, season with patis according to your taste.
- Turn off heat and serve hot in a serving plate.