Who says only bangus can be turned into boneless fish?
Last week, we went to market and bought galunggong. Because of its small size, I decided to make it boneless by removing the main bone. Yes, boneless Gigi.
I turned it into crispy but tender fried boneless GG. I just dredge it in a mixture of flour, corn starch, salt and pepper, seasoning and few amounts of ground dried oregano leaves. It was served with toyo-mansi sauce and hot steamed rice.
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| Fresh Boneless Gigi |
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| Fried Boneless Gigi |
Cooking Tips:
1. Heat the pan first before adding oil to avoid sticking.
2. Fry the skin side down first to prevent the meat from drying.
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