Since milkfish has lots of tiny bones, deboned (butterfly cut) is a great option to enjoy it. A little salt and pepper then crispy fried does the trick.What I don’t like in cooking it is the part where the fish should be flipped because the skin, on some occasion, sticks to the pan, or the stomach (which is my favorite part) gets left behind.
Thank goodness I was finally able to buy this oval fish pan that I have been eyeing since last year, I always forget to go back to where I first saw it until it became available last week at the neighborhood shop.
Teflon made, this one is non-sticky and the fish fits perfectly without me having to worry about the tail!
Milkfish is one of my favorite fish.