Hamonadong Bangus

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.

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