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Garlic Bangus Ala Jollibee Boneless Milkfish Belly

This crispy garlic bangus is served with delicious homemade Teriyaki sauce . It is loaded with toasted garlic with sweet teriyaki sauce. A yummy Filipino breakfast to start any day. 

Ingredients

  • 2 pcs. boneless Milkfish belly, sliced (daing na bangus)
  • 3 tbsp. Mirin (*alternatively: teriyaki sauce)
  • salt and ground black pepper

For the sauce:

  • 3 tbsp. Canola oil
  • 1 head minced Garlic
  • 1 thumb size grated Ginger
  • 1 small Onion (finely chopped)
  • 1/2 cup Sashimi Soy Sauce
  • 2 tbsp. Mirin
  • 2 tbsp. Brown Sugar
  • 1 tsp. Cornstarch
  • 1 tsp. Sesame Oil
  • Salt and pepper to taste
  • *You can buy ready made teriyaki sauce in major supermarkets in sachet or small bottle.

Directions

Preparing the spices

1

Pre -marinate the boneless milkfish belly with salt, pepper and mirin for 30 minutes or longer. Let it stand and set aside. In a pan, heat cooking oil and fry milkfish over medium to low heat until golden brown in color.

2

For the sauce: In a pan, heat oil and fry garlic until toasted and fragrant. Drain from oil and transfer to a small bowl. Set aside.

3

In the same pan, sautè ginger and onions. Pour in mirin, sashimi soy sauce, brown sugar and ½ cup of water. Stir to combine and let it simmer over medium-low heat.

4

Add dissolved cornstarch to thicken sauce over low heat. Adjust water as needed and mix it well.

5

Season with salt and pepper to taste. Turn off heat and add sesame oil. Mix it well.

6

Prepare crispy fried milkfish belly in a serving platter, pour in sauce and garnish with toasted garlic on top. Wew…so yummy!

7

Serve it with fresh slice tomatoes on the side. Enjoy!!!!

Serve hot with rice. Enjoy!

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