Fried Bangus Belly

There are myriad ways to enjoy fried bangus belly, but this recipe gives it a new spin, with the Sweet Soy Glaze sauce adding a totally different take to an old family favorite.

  • Required cooking skill level

  • 2-5
    persons serving
  • 45
    minutes preparation time

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

Preparation

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    1Season bangus belly with fine salt and ground black pepper. Pour calamansi juice. Sprinkle garlic on top and set aside for 30 minutes.

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    2Spread flour on a flat plate for the bangus. Thoroughly coat bangus with the flour.

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    3Heat Golden Fiesta Palm Oil in a shallow pan.

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    4Pan fry bangus belly, cooking both sides until golden brown, about 5 minutes.

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    5To make the Sweet Soy Glaze, brown garlic in ½ tablespoon Golden Fiesta Palm Oil.

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    6Add Datu Puti Soy Sauce, Datu Puti Vinegar, brown sugar and water. Bring to a boil, simmering until sauce thickens.

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    7Serve bangus belly with Ensaladang Mangga and the Sweet Soy Glaze poured over the bangus.

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    1Season bangus belly with fine salt and ground black pepper. Pour calamansi juice. Sprinkle garlic on top and set aside for 30 minutes.

  • No Image Available

    2Spread flour on a flat plate for the bangus. Thoroughly coat bangus with the flour.

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    3Heat Golden Fiesta Palm Oil in a shallow pan.

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    4Pan fry bangus belly, cooking both sides until golden brown, about 5 minutes.

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    5To make the Sweet Soy Glaze, brown garlic in ½ tablespoon Golden Fiesta Palm Oil.

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    6Add Datu Puti Soy Sauce, Datu Puti Vinegar, brown sugar and water. Bring to a boil, simmering until sauce thickens.

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    7Serve bangus belly with Ensaladang Mangga and the Sweet Soy Glaze poured over the bangus.

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