Fried Bangus Belly

INGREDIENTS

500 grams Boneless bangus belly

MARINADE

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

SWEET SOY GLAZE

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

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