Topic: Fish
When in comes to milkfish (bangus) then nothing beats the broiled one, I always miss the day when we went to our fishpond in Philippines during harvest time and we always grill the milkfish while it was still alive and died over the heat of hot charcoal. Our favorite part in grilled/broiled milkfish is the belly part especially when it is very fat. Some people grilled with the intestines on but I always remove it and retain the fats, I am not fond of eating fish intestines. I replace the intestines with spices like onions, crushed ginger or sometimes lemon grass. Here in Kuwait, we only used charcoal grilling outdoors, hence when I want to broil/grill at home, I used aluminum foil to cover the fish and pan broil it. The idea of covering with aluminum foil is also good since it will preserve the liquids and incorporate it again with the fish inside, this will enhance its taste. We always ate it with our favorite dipping sauce like a mixture od soysauce, lime juice, white vinegar, red chilli and some onions.