I finaly got me Bangus, the Milkfish (wiki: http://en.wikipedia.org/wiki/Milkfish) in traditional restaurant. While this fish are notoriousy bony; more than other food-fish, deboned bangus is mostly sold nowdays. Though milkfish aquaculture has more than 800 years of history it is still mosty based on natural spawning and feeding. This is an ancient fish growing up to 1,7 meters and are important source of food in SE Asia.
Anyway – i had my bangus grilled (can also be fried, panned, smoked, or dried); here i got it opened and flattened, seasoned with tamari sauce. They serve it with grated unripe papaya, and i tasted pickled ginger with it.
Bangus has a mild sweet-ish taste and tender meet. Sour taste of papaya completes it perfectly and pickled ginger is there for undertone delight.
It’s a must try. Price: P140 (€2,8 / $3,5)