Spanish Style Bangus

INGREDIENTS:

1/2 kg bangus belly (boneless), sliced
1 tsp UFC Iodized salt
1/4 tsp UFC ground pepper
1 cup Golden Fiesta Soya Oil
1 tbsp Datu Puti White Vinegar
1 tbsp Datu Puti Soy Sauce
1 tbsp juice from sliced pickles
1 tsp tomato paste (or 3 tbsp tomato sauce)
2 cloves garlic, sliced
1 pc UFC Laurel
1/2 tsp UFC whole pepper
2 pcs siling labuyo, sliced
1/4 cup carrot, sliced
1/4 cup pickles, sliced

PROCEDURE:

1. Season bangus with salt and pepper. Set aside.

2. In a pot, combine sauce ingredients. Cover and simmer over low heat for 10 minutes, stirring occasionally.

3. In a pan, arrange carrots and pickles, then place bangus on top. Pour cooked sauce. Cover and simmer over low heat for 15 minutes.

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