INGREDIENTS:

1. 1 pc (500 g) boneless bangus
2. ¼ tsp UFC Iodized Salt
3. 3 Tbsp cornstarch
4. 1 pc small onion, sliced
5. 2 cloves garlic, crushed
6. 2 pc star anise
7. 3 pc UFC Laurel
8. 1 pc red bell pepper , sliced
9. 1 small can sliced pineapple , drained (reserve syrup)
10. Sliced leeks (optional)

SAUCE:

1. ½ cup pineapple juice
2. ¼ cup DATU PUTI Vinegar
3. 3 Tbsp brown sugar
4. 2 Tbsp UFC Banana Catsup
5. 2 Tbsp DATU PUTI Soy Sauce
6. ½ Tbsp cornstarch , dissolved in 1 Tbsp water
7. UFC Iodized Salt (to taste)

PROCEDURE:

• 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.