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
  • cooking time


  1. 500 grams Boneless bangus belly


  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


  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


  • 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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