Required cooking skill level2
- 1 pc (500 g) boneless bangus
- ¼ tsp UFC Iodized Salt
- 3 Tbsp cornstarch
- 1 pc small onion, sliced
- 2 cloves garlic, crushed
- 2 pc star anise
- 3 pc UFC Laurel
- 1 pc red bell pepper , sliced
- 1 small can sliced pineapple , drained (reserve syrup)
- Sliced leeks (optional)
- ½ cup pineapple juice
- ¼ cup DATU PUTI Vinegar
- 3 Tbsp brown sugar
- 2 Tbsp UFC Banana Catsup
- 2 Tbsp DATU PUTI Soy Sauce
- ½ Tbsp cornstarch , dissolved in 1 Tbsp water
- UFC Iodized Salt (to taste)
- 1. Season bangus with UFC Iodized Salt and coat with cornstarch. Fry until golden brown. Set aside.
- 2. Saute onion, garlic, anise, UFC Laurel and bell pepper. Add sauce ingredients and pineapple syrup. Simmer until thick.
- 3. Pour sauce on fried bangus. Garnish with pineapple slices and leeks.
MOST POPULAR RECIPES
CHECK OUT OTHER BRANDS
Datu Puti Vinegar soon became synonymous to quality and superior, delicious sourness.
Has a balanced salty-sweet taste that enhances the flavors of your favorite Filipino dishes.
Mang Tomas All –Around Sarsa
Mang Tomas has evolved over the years, as a condiment enjoyed by many Filipinos.
UFC became an instant hit to the Filipino consumers and has since become a staple in every Filipino home.
Its superior flavor makes it perfect as a cook-in-sauce because it adds a rich taste to your classic Filipino tomato-based favorites.
Golden Fiesta launched Canola, Corn and Soya to further expand its presence in the cooking oil category.
With tamarind, kamias, dalandan and mangosteen as its starting line up of flavors.