Required cooking skill level
45minutes preparation time
- 500 grams Boneless bangus belly
- 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
- 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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