Bangus In Pinoy Chimichurri Sauce

INGREDIENTS:

2 cloves garlic, finely chopped
2 tsp ginger, finely chopped
1/2 tsp Jufran Red Hot Chili Sauce
1/4 cup leeks (green and white parts), sliced
1/4 cup malunggay leaves
1 tbsp Datu Puti White Vinegar
2 pcs (400 g) boneless bangus belly
1 tsp calamansi juice
2 packs Wow Sarap all-in-one seasoning granules
2 tbsp all-purpose flour
3/10 cup Golden Fiesta Canola Oil

PROCEDURE:

1. Combine sauce ingredients in a bowl. Mix well. Let it sit for an hour at room temperature.
2. Season bangus with calamansi and seasoning granules. Coat it with flour.
3. Heat oil. Fry bangus until light brown. Set aside.
4. Pour sauce on top of the bangus before serving.

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