A refreshing and healthy fern leaf salad paired with crispy fried bangus and tangy vinaigrette dressing.
Cooking Tips:
• Use fresh young fern leaves for the best texture; mature leaves can be too fibrous.
• Fry the bangus on medium heat to avoid burning while keeping the meat tender.
• Drizzle extra vinegar dressing right before serving to keep the salad fresh.
Ingredients Tips:
• White vinegar gives a sharp tang, but cane vinegar provides a milder, sweeter flavor.
• Red onions add a slight sweetness and vibrant color to the salad.
• Salted eggs can be replaced with hard-boiled eggs for a lighter option.
Pako Salad with Fried Bangus
A refreshing and healthy fern leaf salad paired with crispyfried bangus and tangy vinaigrette dressing.
Ingredients
For the Fried Bangus:
- 3 pcs medium deboned bangus
- 1 cup vinegar
- 1 tbsp salt
- Cooking oil for frying
For the Salad:
- 1 bundle fresh pako fern leaves, cleaned
- 1 cup cucumber sliced
- 1 medium onion sliced
- 2 pcs tomatoes sliced
- ½ tsp sugar
- ¼ cup vinegar
- Salt and pepper to taste
- 2 pcs salted eggs sliced
Instructions
Marinate and Fry the Bangus:
- Marinate deboned bangus in vinegar and salt for at least 15 minutes.
- Heat cooking oil in a pan and fry the bangus until golden and crispy. Set aside.
Prepare the Salad:
- In a large bowl, combine pako, cucumber, onion, and tomatoes.
- Season with vinegar, sugar, salt, and pepper. Toss gently until well mixed.
Assemble the Dish:
- Top the salad with sliced salted eggs.
- Arrange the fried bangus on the side or on top before serving.
