Bangus salpicao is a delicious umami dish made up of fried bangus slices coated with Worcestershire-based sauce topped with a lot of toasted garlic. The complex flavors lingering on every bite of this savoury dish will leave you wanting for more! Best eaten with a bowl of hot steaming rice. You can try a spicy version too!
Before COVID happened, I am really fond of travelling to different places. Actually my nickname is “gala gurl” since I am always asking people to come with me to travel for food trip. I have been through a lot of places and salpicao is one of the dishes I usually notice on a high-end restaurant’s specialty menu. But what really is a salpicao? The word salpicao is a Spanish word which means “splattered or sprinkled with”. How does a dish become salpicao? You guessed it—the Worcestershire sauce and the toasted garlic.
Before we proceed with this blog, this is a sign to practice saying the word “Worcestershire” out loud. If you were able to say it without any stutter, then congrats! You can pronounce of the hardest words in this planet.
Going back, the secret ingredient of a salpicao dish is the Worcestershire sauce. This special sauce is a condiment invented in the city of Worcester in Worcestershire, England many centuries ago. It makes any dish extra special by adding a bomb of umami flavor. Some say it’s a cousin of soy sauce but based on my quick research, Worcestershire sauce is a lot more complicated than that. You can easily spot a Worcestershire sauce on the condiment section of the grocery. Just search for one with a complicated name and that’s probably it.
When you look at a restaurant’s menu, you’ll notice salpicao on the specialty part. I’m sure you will be shocked on what I’m about to tell you. To make a salpicao dish, all you needed are these basic ingredients—the meat, Worcestershire sauce and toasted garlic. Yup! You counted that right. Only three ingredients.
There are a variety of meat choices you can turn into a lovely salpicao dish. Some of the basics are chicken, beef and pork. But of course, we are going to venture on some other meat choices. Before I had my first salpicao trial at home, I tried tasting one of the salpicao dishes from one of the high-end restaurants I visited just to have an idea on what it tastes like. With the extreme umami brought by the Worcestershire sauce, I knew it will work well with our national fish—the bangus. To know how to make bangus salpicao, continue reading the recipe below.
HOW TO MAKE BANGUS SALPICAO
I know I have mentioned earlier that a salpicao dish only needs three ingredients. Please don’t be shocked that my ingredients list is much longer than 3 items. I have been making salpicao for quite a long time now and believe me that these other ingredients will make your salpicao 1 million times better!
Start by making the sauce base. Simply combine Worcestershire sauce, garlic and soy sauce. Next, marinate your bangus slices with garlic and Worcestershire sauce marinade. Fry these fish slices until they are nice and crispy. Make some homemade toasted garlic. The thinner the chop of the garlic, the crispier they will be later. Make the sauce by adding paprika powder to your garlic oil and the Worcestershire sauce base. Add the bangus back to the pan and let it absorb this umami salpicao sauce. The last thing to do is to grab a big bowl of rice for your bangus salpicao. Enjoy every bite! Yum!
Bangus SalpicaoCourse: Fish Recipes
1 kilo bangus (chop into 3 parts)
6 tablespoons Worcestershire sauce
2 tablespoons soy sauce
6 cloves of garlic (minced)
½ teaspoon paprika
½ teaspoon sugar
2 pieces green long chilies
- In a small bowl, combine 3 tablespoons of Worcestershire sauce, soy sauce and sugar. Mix well and set aside.
- In another bowl, place the bangus slices. Add half of the minced garlic and 3 tablespoons of Worcestershire sauce. Coat the bangus slices well. Marinate for 30 minutes.
- Heat some oil in a pan and fry the marinated bangus slices. Flip to cook the other side. Transfer the bangus slices in a strainer or paper towel to drain excess oil.
- In another pan, heat some oil and sauté the remaining garlic until toasted. Remove most of the toasted garlic from the pan. Add the paprika powder and Worcestershire mixture. Mix well.
- Add the fried bangus slices in the pan. Season with some pepper. Add the toasted garlic and minced long chilies. Let it cook for a few minutes until the sauce had dried up.
- Transfer the bangus salpicao in a serving plate. Serve this with some hot steaming rice and enjoy!
Paano Magluto ng Bangus Salpicao
- 1 kilo bangus (hatiin sa tatlo ang bawat isa)
- 6 kutsara ng Worcestershire sauce
- 2 kutsara ng toyo
- 6 butil ng bawang (hiniwa ng maliliit)
- ½ kutsarita ng paprika powder
- ½ kutsarita ng asukal
- 2 piraso siling pansigang
- Sa isang maliit na bowl, paghaluin ang 3 kutsara ng Worcestershire sauce, toyo at asukal. Haluin ng mabuti at isantabi.
- Sa isa pang bowl, ilagay ang mga piraso ng bangus. Ilagay ang kalahati ng bawang at 3 kutsara ng Worcestershire sauce. Haluin para malagyan ang mga bangus. I-marinate ng 30 minuto.
- Magpainit ng mantika at iprito ang marinated bangus. Baliktarin para maluto ang kabilang side. Ilipat ang mga ito sa isang strainer o paper towel para tumulo ang sobrang mantika.
- Sa isa pang kawali, magpainit ng mantika at igisa ang natitirang bawang hanggang matusta. Alisin ang karamihan ng toasted garlic sa kawali. Ilagay ang paprika powder at Worcestershire mixture. Haluin ng mabuti.
- Ilagay ang mga pritong bangus sa kawali at budburan ng paminta. Ilagay ang toasted garlic at hiniwang siling pansigang. Hayaan itong maluto hanggang maiga ang sauce.
- Ilipat ang bangus salpicao sa isang serving plate. Ihain ito kasama ang mainit na kanin at enjoy!