INGREDIENTS

1. 500 grams Boneless bangus belly

MARINADE

1. ½ teaspoon Fine salt
2. ½ teaspoon Ground black pepper
3. 1/4 cup Calamansi juice
4. 2 tablespoons Garlic, chopped
5. ½ cup All-purpose flour
6. ¼ cup Golden Fiesta Palm Oil

SWEET SOY GLAZE

1. ½ tablespoon Golden Fiesta Palm Oil
2. 1 teaspoon Garlic, sliced
3. 5 tablespoons Datu Puti Soy Sauce
4. ¼ cup Datu Puti Vinegar
5. 3 tablespoons Brown sugar
6. ½ cup Water

PREPARATION

• 1 Season bangus belly with fine salt and ground black pepper. Pour calamansi juice. Sprinkle garlic on top and set aside for 30 minutes.
• 2 Spread flour on a flat plate for the bangus. Thoroughly coat bangus with the flour.
• 3 Heat Golden Fiesta Palm Oil in a shallow pan.
• 4 Pan fry bangus belly, cooking both sides until golden brown, about 5 minutes.
• 5 To make the Sweet Soy Glaze, brown garlic in ½ tablespoon Golden Fiesta Palm Oil.
• 6 Add Datu Puti Soy Sauce, Datu Puti Vinegar, brown sugar and water. Bring to a boil, simmering until sauce thickens.
• 7 Serve bangus belly with Ensaladang Mangga and the Sweet Soy Glaze poured over the bangus.