with home made dipping sauce
and it is known for its milky flavor, thus milk fish.
A FB friend, Shirley, gave me the idea to make egg rolls with bangus fillings. I've never heard of such a thing before, even though I came from a city where Bangus not only abound but also a city where you can find the best Bangus in the country. (you're welcome to read an article about it here).
For the fillings, I used some boneless bangus which are now available in Filipino and Asian stores, but because they are so expensive I combined some ground pork with the fillings to serve as an extender.
Turn off the heat then add the carrots, celery, raisins. Mix well.
Drain the mixture in a colander and let it cool completely before wrapping.
To see the steps in wrapping egg rolls, click here.
be stacked upright on paper towels to drain the oil.
Serve warm with dipping sauce.
Dipping Sauce Recipe:
1/2 cup water
1/2 cup sugar
1/2 cup vinegar
2 tbsp patis ( fish sauce)
3 cloves garlic, minced
1/8 tsp. chili garlic sauce*
1/3 cup grated carrots
This dipping sauce can be made ahead of time. Place the sauce in a jar then refrigerate until ready to use.
Note from MaMely:
*Chili Garlic Sauce is a very concentrated sauce. If you're not into spicy stuff, start with even less than 1/8 tsp. then add more as you desire.