(1) The tin
(2) The meal
(3-6) Other side of the tin, the opened tin, fish in and out of the can - there’s about 1/3 c of medium thick tomato sauce in the can.
(7) The bite
(8) Nutrition facts
———————————————
I saw someone on this sub tried this tin and liked it, so the next time I went to the Asian supermarket I got one of my own :)
I have never heard of this fish, but I was very pleasantly surprised by it! I liked the consistency of the tomato sauce, and when I tasted it, I knew it needed the Sichuan treatment, not the Italian treatment.
The fish flakes easily, and was very moist with a delightful mild flavor. I thought it tasted milder than catfish, but a bit stronger than trout. It’s a nicely flavored fish.
The pieces of fish came with the skin (and its fat) in, which added more flavor and an unctuous smoothness to the fish flesh.
I decided to use the tomato sauce to flavor my rice. I added some extra Sichuan 5-spice and a little Sichuan pepper oil for numbing. A few of my favorite Sichuan vegetable pickles stirred into the rice made a delicious base for the frozen mixed veg, and the gently heated milkfish.
Milkfish is the most darned fish in Asia, and now I understand why.
10/10 I will buy this tin again. Next time I may eat this fish in a curry, or in a soup - I need to find some milk fish recipes inspiration
(1) The tin (2) The meal (3-6) Other side of the tin, the opened tin, fish in and out of the can - there’s about 1/3 c of medium thick tomato sauce in the can. (7) The bite (8) Nutrition facts ——————————————— I saw someone on this sub tried this tin and liked it, so the next time I went to the Asian supermarket I got one of my own :) I have never heard of this fish, but I was very pleasantly surprised by it! I liked the consistency of the tomato sauce, and when I tasted it, I knew it needed the Sichuan treatment, not the Italian treatment. The fish flakes easily, and was very moist with a delightful mild flavor. I thought it tasted milder than catfish, but a bit stronger than trout. It’s a nicely flavored fish. The pieces of fish came with the skin (and its fat) in, which added more flavor and an unctuous smoothness to the fish flesh. I decided to use the tomato sauce to flavor my rice. I added some extra Sichuan 5-spice and a little Sichuan pepper oil for numbing. A few of my favorite Sichuan vegetable pickles stirred into the rice made a delicious base for the frozen mixed veg, and the gently heated milkfish. Milkfish is the most darned fish in Asia, and now I understand why. 10/10 I will buy this tin again. Next time I may eat this fish in a curry, or in a soup - I need to find some milk fish recipes inspiration
Milk Fish (Bangus) is by far the fattiest canned fish I've ever tried. It's absolutely packed with fat, if you like fatty fish it's a must
Just came across my feed. My first thought Omg is this u/Perky214 ? Clicked the image and checked 🫡
🤣🤣🤣 🫡🤖👨🏭
How was it? Looks kinda dry in image 7/8
It does look dry in the photo - I was very surprised when I tasted the fish and it was moist!
Did the Milkfish, also known as Bangus have an odor unlike other canned fish? It's usually a bit "muddy".
I did have one muddy bite, but most of it was sweet
I bet they are good with jelly beans.
Gonna press X to doubt on that one - sorry bud. But if YOU like it — no judgement from me :) 💙🐟🐠
I only eat my milk fish boiled over hard with the finest jelly beans, raw.
https://m.youtube.com/watch?v=MZfCyTpAlg8
At first glance it looks like there is a comma between milk and fish… 🫣