Prawn and Milkfish Fillet Pie Ingredient:

-          Potatoes 1 kg

-          Water

-          Carrot 250 gram

-          Celery 50 gram

-          Cheddar or edam cheese 70 gram

-          Chili 30 gram

-          Milkfish fillets 4 pcs

-          Prawn 150 gram

-          Parsley 4 sprig

-          Lemon 1 pcs

-          Tomato 250 gram

-          Spinach 50 gram

-          Olive oil 60 ml

-          Butter 45 gram

-          Milk 30 ml

-          Salt

-          Black pepper

Prawn and Milkfish Fillet Pie Cooking direction:

1.      Pre heat your oven on 400 degree Fahrenheit temperature.

2.      Take a pot then pour water until half of the pot and adds the potatoes unpeeled inside. Put the pot on the stove and cook the potatoes until it become tender. You can check whether the potatoes has become tender or not by piercing through it using fork. Each potato might cooked in different time, so check each of the potato then remove from the water the one that is already cooked while waiting the other potato to cooked.

3.      Drain or take out the potatoes then peel the skin off. It is easier to do when the potato is cooked. Set it aside to cool down before making the prawn and milkfish fillet pie.

4.      Take the carrots then peel it using peeling knife.

5.      Take a large size bowl then grate the carrots into the bowl.

6.      Take the celery and remove its fiber by cutting bits from the end but do not let it come off since you will need to use the bit to pull off the fiber from the celery.

7.      Grate the celery into the previous bowl.

8.      Take the chili then chop it finely in bias cut. Add it to the previous bowl.

9.      Take the cheddar cheese then grate it into the previous bowl.

10.  Take the milkfish fillet then cut the fillet into dice size. Add it to the previous bowl.

11.  Take the prawn, devein, and remove the head as well as the shell. Add it to the previous bowl to make the prawn and milkfish fillet pie.

12.  Take the parsley, cut off the end side of the stalk then chop the rest finely. Leave some aside then add the rest to the previous bowl.

13.  Take the lemon then squeeze the juice to the previous bowl.

14.  Take the tomato then chop it into fine dice size. Add it to the previous bowl.

15.  Add the spinach to the previous bowl then pour the olive oil inside.

16.  Add pepper and salt to the previous bowl. Use your hand to mix the entire ingredient inside the bowl. Set it aside.

17.  Take a bowl then add the peeled potato inside.

18.  Add butter inside the bowl then season it using pepper and salt

19.  Smash the ingredient inside the bowl of potatoes.

20.  Add milk then stir using wooden spoon to mix them all. Set it aside.

21.  Take a large size baking dish, and then put the ingredient from the first bowl inside. Use spoon to spread the ingredient evenly inside the baking dish to make the prawn and milkfish fillet pie.

22.  Add the mashed potato from the second bowl to the baking dish. Use spoon to spread the ingredient evenly inside the baking dish but be very careful not to mix it with the previous ingredient under the mashed potato.

23.  Drizzle on the surface of the mashed potato with olive oil.

24.  Take a fork then score the surface of the mashed potato. First horizontally in tight score then vertically in one inch off score.

25.  Put the baking dish into the oven and bake it in 40 minute time so the surface will turn to be golden color.

26.  Take out the baking dish from the oven. Slice the pie in desired size that you want.

27.  Put one slice of the prawn and milkfish fillet pasta pie into a small plate. Drizzle some olive oil on top then use the leftover chopped parsley to garnish it. Serve immediately.

Those are the complete prawn and milkfish fillet pie easy recipe that you should try to serve to your family and friends. It is easy to create since the recipe is very detailed.

Milkfish fillet pasta is a good for whole family and since it is easy to cook the dish suitable for all occasions. Moreover, it is a healthy meal served with nice ingredients and really quick to be cooked even without any effort. If you like to experience many pasta recipes, you seriously need to try making pasta with milkfish bangus because the fish has tender meats and mild flavor and thus the pasta seasonings can bring the taste better. And did you know consuming milkfish can help to provide good nutrition intake of omega 3 fatty acids? This is why it is recommended that we eat fish at least 2 to 3 servings as omega 3 source.

Creamy pesto sauce milkfish fillet pasta

Our first milkfish fillet pasta is really creamy so it melts in your mouth which is really tasty and it also served with delicious nutty pesto. To cook the pasta, you can follow these instructions.

Ingredients:

Instructions:

1.      Prepare the fish fillets. If you purchase frozen milkfish fillets then you should thaw them properly. You can thaw the fish by store it inside refrigerator overnight or soak the fillets in a bowl of cold water. You can also cook the frozen fillets straight out of the freezer simply by rinse it under running cool water to get rid the ice crystal.

2.      Marinate the fillets for 5 to 15 minutes with pepper, salt, and lemon juice.

3.      Preheat the cooking oil and put the all purpose flour in a bowl or plate. Dredge the both side of the fillets in the flour and shake to remove any excess.

4.      Deep fry the fillets one by one until they are cooked or when both parts are turn into golden brown with crispy texture on the outside. Remove the fish when it is done and then place to the paper towel to drain exceed oil.

5.      Before you serve the cooked fish fillets, add or pour the creamy pesto sauce on top of the fillets evenly or you can serve the sauce on the side. You can drizzle some cream and add basil for some garnish (optional)

6.      You need to serve this milkfish fillet pasta recipe to maintain the crispiness and it is better to be served when still hot or steamy anyway.

If you want to share other milk fish fillet pasta recipes then we are glad to hear from you. You can experiment other recipes using milkfish bangus fillets as the main ingredients. In fact, you can even replace other fish recipes with milkfish if you want milder flavor. Milkfish is good as replacement for tuna or salmon recipes, because it is healthy and has a very delicious taste.

Milkfish can be cooked in many cooking methods not only served as pasta too but also prepared with baking, broiling, steaming, smoking, and many more. Even some people like to serve milkfish as raw ingredient in sushi or sashimi recipes.

For milkfish fillet pasta recipes, you can also try to cook the fish with cheesy Italian pasta and just like you already guessed, it is really delicious. The cheese melt in your mouth and you can even mix it with tomato sauce. To make this recipe you just need to do similar cooking method with the recipe above. You need to deep fry the fish fillets and then make soy garlic sauce. Serve the crispy fillet pasta with the sauce, sprinkle some sesame seed and of course do not forget the creamy cheese that melt in your mouth.

Pasta is a perfect healthy meal because usually it served with vegetables, heart healthy fish like milkfish bangus, antioxidant rich tomato sauce, lean meats, high protein packed cheese, beans, and many more. In addition, milkfish fillet pasta is really good to be included in diet because it does not bring high calories level and besides, milkfish full of nutrients, minerals, and vitamins which are support good and healthy diet.

Milk fish freshwater or saltwater maybe you curiously ask about it since you do not know whether the silvery fish can live in either one or even both of them. First thing first, you should learn about milk fish facts. Milkfish is often called as bangus in Philippines and bandeng in Indonesia. This is a small fish that mostly found not more than 1 m in size, although it can grow up to 1.8 m. The fish does not have tooth but they have many small bones which is hard to be removed because the bones are too numerous. However the nicest thing about milk fish is the taste that not too strong but not to mildly either, it is perfect and best choice to have for many recipes.

Is milk fish freshwater or saltwater?

Milkfish is the only member of Chanidae family. They like to swim around in tropical waters and found generally at Indian Ocean and across Pacific Ocean. Milkfish is a very attractive fish since it has torpedo shaped form with silvery color on the side part, blue green above, while the bottom is white color. They have big eyes which covered with a layer of gelatinous tissue which is looks like mullet appearance. Some people, however, often describe the fish as a toothless fish with primitive appearance and deep fork tail.

Now, to answer whether milk fish freshwater or saltwater marine species then young milkfish is like to live in tropical water and they usually found in freshwaters rivers or brackish, wetlands, and swamps while mature or adults like to swim in ocean water or saltwater. So, milk fish can live in both freshwater and saltwater. Adult milkfish bangus can be encountered coastal areas such as coral reefs and offshore islands.

Where there is abundant plankton then you can find a large school of milk fish since they are toothless, they like to feed on small species including plankton. The fish will form a group of milkfish and open their mouth wide to catch the plankton while trapping them so they can be easily captured by the mouth opening.

Milkfish is matured when they reach 5 years of age, but they will spawn in salt water only. The spawning process mostly occurs during warm season and the process taking time mostly at night. Milkfish farming has been done for years at least 4 to 6 centuries or around 800 years ago in many countries especially South East Asia such as Philippines and Indonesia. Both of the countries are the major producers of milkfish and they sold many milkfish bangus or bandeng seafood products worldwide. They harvest the fish both from the ocean as wildlife catch milkfish or from farm fishing and then distributed plus exported the fish around the world.

Most of freshwater fish cannot migrate to saltwater fish if the salinity level is too high. But, the case with milkfish is on different side since young milk fish bangus generally found in freshwater while adults milkfish bangus mostly found in salt water or the ocean. So, they likely can live in both waters at certain areas. They migrating from one place to another especially when the seasons are changed from warm to colder months. They will migrate to find warmer place to swim around.

Milk fish freshwater or saltwater both are caught to produce important seafood product in fishing industry. They are sold as fresh, frozen, fillets, steaks, smoked, and canned products. For whole round fish, they are offered as headed gutted and tail-off or headed and gutted with the tail still on. People can also buy boneless and skinless milk fish in frozen state and thanks to today’s technologies, the fish can be frozen right after caught.

If you have an access for fresh milkfish then you can buy fresh bangus, but most of people does not that privilege, therefore they like to buy frozen fish bangus at grocery stores because it is available every day and they are abundant to be purchased. Milk fish can be cooked in various ways such as pan fried, baked, broiled, grilled, steamed, smoked, and so on. However, in both Philippines and Indonesia, most of the homeowners prefer to have it pan fried since it can brings the milk fish freshwater or salt water taste in better state.

If you want to create dinner for your family and friends that come to your house, then you might need these milk fish fresh recipes. If you have a change to get fresh milk fish, then you surely need to take this change and create the best dish from the ingredient. Furthermore the fresh milk fish still have all the moist in the meat, thus you can either cook it to be crispy or you can also maintain the moist of the meat. Now let us see the recipe that you can use to create the menu.

Ingredient:

-          Vinegar 2 cup

-          Onion 2 pcs sliced thin

-          Garlic 2 cloves

-          Salt

-          Pepper

-          Fresh milk fish

-          Olive oil ¼ cup

Cooking direction:

1.      Take the fresh milk fish, wash and clean it. Cut into butterfly fillet then debone it.

2.      Take a bowl pour the vinegar inside, add the garlic and onion. Season with pepper and salt.

3.      Dip the fresh milk fish fillet until all of the parts are soak, then marinate it for around 1 hour duration. Actually you can also use frozen milk fish fillet if you cannot use fresh milk fish. Just dip the frozen milk fish fillet until all of the parts are soaked. Close the container then put it inside the refrigerator for a night.

4.      Take a frying pan, pour the olive oil then heat it on medium setting.

5.      Put the fresh milk fish fillet on the frying pan with the side that has the skin down. But remember to be very careful since the oil might splatter because of the liquid from the fresh milk fish fillet.

6.      Cook the fresh milk fish fillet for ten minute duration.

7.      Flip the fresh milk fish fillet then cook it again for other ten minute duration.

8.      Take it out from the oil then serve it with any salad that you like or rice.

Ingredient:

-          Vinegar 2 tbs

-          Salt 2 tsp

-          Black pepper

-          Garlic peeled then smash it using pestle and mortar

-          Fresh milk fish

-          Thai fish sauce

-          Soy sauce Kikkoman brand

-          Small chilly chopped

-          Vegetable oil

Cooking direction:

1.      Take the fresh milk fish, wash and clean it. Cut into butterfly fillet then debone it.

2.      Sprinkle the pepper and salt to the milk fish fillet.

3.      Put the vinegar, soy sauce, and Thai fish sauce then spread evenly on the surface of the milk fish fillet.

4.      Put the smashed garlic and spread evenly on the surface of the milk fish fillet.

5.      Take a zip lock bag then put the milk fish fillet inside then put on the refrigerator for marinate it one night. You can also keep this for longer duration by putting it on the freezer.

6.      Take a frying pan then pour in enough vegetable oil to soak the whole milk fish fillet. Put it on medium heat setting then allow it to heat up completely.

7.      Take the milk fish fillet from inside the refrigerator then after the vegetable oil already heat up be very careful then dip the milk fish fillet into the oil with the side that has the skin down.

8.      Cook the milk fish fillet for 4 minute duration, until the color become golden. You do not need to flip the milk fish fillet so the fish still have moist left on the meat.

9.      Take the milk fish fillet out then serve with it with any salad that you like or rice.

Those are two of the recipes that we can give you to create fried milk fish fillet with two kind of texture crispy or moist. Both of them have very delicious taste, thus you do not need to worry since you can serve them both to your family and friends. Furthermore the recipes are very easy to make even though you might need to wait for several duration since the milk fish fillet needs to be marinate before frying. Still those are the best milk fish fresh recipes that you should try to create for your family and friends that come to your house.

Some of you might need to have milk fish fresh menu especially when there are some family and guest that come to dine at your house. Milk fish has very fresh flavor which is why many people love the taste that this food fish has. Furthermore it is also very versatile so you can create many kinds of dishes using this food fish. Here we have two kinds of menu which are milk fish stew and braised milk fish which both very delicious to have. Now let us see the complete ingredient and cooking direction here. 

Ingredient:

-          Milk fish 1.5 pound

-          Water 2 cup

-          Tomato 3 pcs medium size sliced

-          Onion 1 pcs medium size sliced

-          Tamarind 6 pods

-          Banana heart 1 can

-          Green bean 2 cup cut them diagonally

-          Vegetable of your choice 1 cup such as spinach, watercress and mustard green

-          Salt tsp

-          Thai fish sauce 1 tbsp

Cooking direction:

1.      Take the fish milk, wash and clean it. Cut the fish into 4 or 6 parts each.

2.      Sprinkle salt on the entire fish milk surface.

3.      Take a pot then pour in the water add the tamarind pods. Put the pot on medium heat setting until the water boil and the tamarind pods become tender.

4.      Take out the tamarind ponds from the pot.

5.      Add onion, green bean, and tomato then cook for 1 minute.

6.      Add the banana heart, fish milk, and season with Thai fish sauce.

7.      Let the stew boil again then turn down the heat into low setting. Let it simmer for another 5 minutes.

8.      Take off the store and serve immediately.

Ingredient:

-          600 grams milk fish

-          5 grams ginger, chopped finely

-          15 gram chili green

-          10 gram leek

-          A half of a tomato

-          10 ml vegetable oil

-          10 ml cooking wine Chinese

-          15 ml sauce Black bean

-          5 gram salt

-          10 gram sugar

-          5 ml soy sauce light

-          1 cup chicken broth

Cooking direction:

1.      Take the milk fish, wash, clean, and debone it. Cut the milk fish into fillet but still keep the skin intact then cut the fillet again into 6 smaller portions.

2.      Take a sauce pan then put inside some of the seasoning such as sauce black bean, soy sauce light, ginger, salt, sugar and cooking wine Chinese.

3.      Put the milk fish fillet into the seasoning mixture, stir it so the seasoning will cover the entire milk fish fillet surface then marinate it for half an hour.

4.      Take a wok then put it on stove using high heat setting. Wait until the wok fully heat up.

5.      Add vegetable oil into the wok then put leek and chilly green then sauté them until almost cooked.

6.      Take out the milk fish fillet from the seasoning mixture then put it on the wok.

7.      Add the chicken broth to the wok then cover it.

8.      Let the liquid in the wok to boil then turn down the heat to low setting. Left them to braise for around 40 minutes.

9.      Open the wok cover then add in the sugar.

10.  Left those to simmer for around 3 minutes so the liquid will be thicken.

11.  Take out the dish and put on a plate, decorate it with tomato slice then serve immediately while still hot with rice or salad.

Those are the menu that you should try to create when you want to cook fresh milk fish. This menu is healthy and delicious so it will make you feel refreshed after eating them. Furthermore, this menu also quite easy to make, just follow the cooking direction that we give here. Surely you want to impress both your family member and guest that come to dine at your house. You can surely do that by using our milk fish fresh menu we give to you here. It is easy to make, healthy and has very beautiful result thus it will look really pretty when served to your family and guests that comes to dine at your house.

If you owned a pasta restaurant, then you might want to use freshwater milkfish as one of the ingredient. Pasta has become a favorite food of many people not only in Europe but also all over the world. This is why; there are many pasta restaurants all over the world which provides different kind of pasta. That is why, you might want to take advantage of this opportunity and open a pasta restaurant near your place. Surely a lot of customer who loves to eat pasta will come to dine at your pasta restaurant. And who knows if you can make great pasta then they might even come every day to your pasta restaurant.

But be very careful if your pasta menu is limited, then your customer will get bored easier. Especially for a few customer that might come every day to your pasta restaurant. That is why you need to serve different kind of pasta in your restaurant menu. You can try to use different kind of ingredient to make the menu in your pasta restaurant. Thus you will get a lot of customer and can maintain your loyal customer that comes every day to your pasta restaurant.

Ingredient that you might want to try to use to make the pasta is freshwater milkfish since this food fish is very delicious. Furthermore the meat that has white color also appear appetizing when combines with pasta. Thus if you want to use this ingredient, you might want to search for a supplier that can give you the product. Do not forget that the quality of the product is also important factor that you should look when deciding to use a specific supplier. One way that you can use to decide whether the supplier can give you product with good quality is by seeing the procedure that they take when creating the product itself.

Now let us see how the supplier create freshwater milkfish product that you want to use for your milkfish pasta restaurant. First of all, the supplier that wants to create the product should have the fish itself since it is the raw source used to create the product. However, if the supplier is truly the best one, then they would not purchase the fish since they cannot determine the quality of the fish which they purchase from elsewhere. Thus a method that they can do to get the fish is by farming the fish using freshwater.

Yes, adult milkfish is found only on saline water since it is the requirement for them to breed. And the small fingerling will swim to freshwater area since they need to live in swallow water. But actually if the supplier does not need to breed the milkfish then it can be nurture in freshwater, thus it is called as freshwater milkfish. It is easier to take care and can grow to reach commercial size perfectly even though it is not live in brackish water or seawater. So the supplier would not get any problem with the environment change.

By using this special method, then the supplier is able to get the freshwater milkfish that they need to create the product. Now the only thing that the milkfish supplier needs to do is to create the product itself. First the fish needs to be cleaned so the unneeded part can be take out from the product. Then the supplier will cut the meat off the fish so they can create clean product which you need for your pasta restaurant ingredient. Of course, you can order the product with any specification that you think more suitable for your pasta restaurant.

Now that the product is ready, then the supplier needs to wrap it as protection from dirt or other contaminant that might spoil the meat. Another thing that can be done to protect the meat from spoil is by freezing the product. With all of that procedure, now the product is ready to be sent to your pasta restaurant. When you receive the product, you will realize that the freshwater milkfish product is actually the same as other milkfish which nurture inside brackish water or even seawater. Furthermore you will get the same high quality of this product so you can use it for pasta restaurant.

Characteristics of milkfish with the scientific name chanos chanos is an essential seafood product especially in Southeast Asia. Milkfish is generally small with silvery body and covered with thin scales plus toothless mouth and fork-like tail. The fish can grow up to 1.8 m although milkfish sold in markets mostly cannot reach 1 m in length. Since milk fish does not have teeth, they often feed on invertebrates and algae. Moreover, as one of the oldest farmed fish species in Asia (especially in Indonesia and Philippines), the fish is suitable to be farmed inside inland pond or caged out in the ocean.

About characteristics of milkfish

Milkfish is popular as bony fish with numerous small bones and they have white flesh with mild flavor and thus the fish is suitable for wide variety of cooking dishes or recipes. Milkfish is usually pan fried since this method can show the taste better. The fish can also being baked, grilled, and broiled. They are famously made into soup, stew as well as serve with steamed rice, vegetables, and many more.

Characteristic of milkfish as large herring fish is that they like to swim in large school both in sub-tropical and tropical water. Milkfish is often called bangus in Philippines and bandeng in Indonesia, both are the major producers of milk fish that produce, export, and distribute milk fish seafood products. The fish has silver body color on the side and belly part with spindle-like shape which smooth, flat, and streamlined while on the back the fish has olive green or blue color.

The fish is farmed since 800 years ago meaning that the fish is already distributed as human food centuries ago. Indonesia and Philippines are the first countries that use milkfish as the main farm fishing material. Every year, there are tons of milk fish bangus or bandeng caught either wild or harvested from farm fishing. That’s why milk fish remain as one of the most important commercial fish species in Southeast Asia. The milkfish usually sold not more than 2 ponds weight, they are produced as whole round fish, steaks, canned, and milkfish fillets.

Milkfish has soft flesh and widely consumed by people in Southeast Asia. This characteristic of milkfish benefits make the fish extremely popular for every homemade dish. However, since the fish has many small bones, they need to be removed unless you are okay to remove the bones while eating. Deboning milk fish bones is quite challenging since some parts of the bones are difficult to be seen and hard to be removed. Even experts who already have skill to debone fish bones need to spend about twenty minutes for each fish. Alternatively, manufacturers cook the fish with pressure cooker to soften the bones until it is edible to be eaten.

Despite the bony characteristic of milkfish, the bangus is still popular among homeowners. And do not forget that bangus milk fish is rich in protein and omega 3 fatty acids oil content. Nowadays, the use of milk fish start to reach United States widely especially in Asian dish which herbs and spices are used to compensate the mild flavor of the milkfish. Meanwhile, the meats also can be used raw as sashimi, fish balls, and fish cakes.

Handling milkfish seafood products

This is some information regarding how to handle the milkfish:

-          If you purchase milkfish frozen product, they need to be stored properly at or below 0°F (-18°C). Before use the frozen fish, you should defrost it with thawing process.

-          Frozen product usually can last about 18 months. Proper thawing process is to store the fish in refrigerator overnight and use it later the next morning.

-          Whole fish need to be headed and gutted first before you freeze the fish so they won’t spoilage quickly. Even if you want to use the fish immediately, you should heading and remove the guts properly.

-          Upon the thawing process, you need to use the fish within 2 days. This is also valid for fresh hgt whole round milk fish.

Milkfish is a farmed fish with beneficial nutrition and this is the most important characteristics of milkfish. Overall, it is recommended to eat milk fish for 2 to 3 servings each week with moderate amount to get healthy nutrients intake.