Sweet and Spicy Bangus Belly

This Sweet and Spicy Bangus Belly recipe is a savory sauce-y dish made of milkfish fillet, seasoned with salt then dusted with flour, fried and later simmered in a delectable sauce made of sautéed ginger, garlic, onions, tomatoes, salted black beans ( tausi ), black pepper, soy sauce, some water, sugar, and a bit of red chillies. Crisp golden milkfish glazed with a salty sweet and savory sauce. What could be better than this ?

Sweet and Spicy Bangus Belly Recipe :

Ingredients

• 1 kilo Milkfish fillet ( boneless )
• Salt to taste
• All purpose flour ( for coating )
• 1 thumb-sized ginger ( sliced )
• 5 cloves garlic ( minced )
• 12 medium onions ( chopped )
• 6 pieces tomatoes ( quartered )
• 4 tablespoons tausi ( black salted beans, rinsed )
• Black pepper to taste
• 1 tablespoon soy sauce
• 1 cup water
• 1 tablespoon sugar
• Red chillies
• Oil for sautéing

Steps:

1. To prepare the milkfish; season these with salt and set aside. Dredge the fish with flour and fry in a pan with hot oil. Cook and flip till both sides are golden, do these by batches then set aside.
2. In another pan; add a bit of oil and saute ginger, garlic, and onions until aromatic. Add in the tomatoes and cook until soft before adding the tausi. Add black pepper, soy sauce, and water. Bring to a boil.
3. Let this simmer for a bit and add sugar. Mix till it dissolves. Add in the fried fish with some chillies. Let this cook together for a few minutes till most of the sauce has been absorbed by the fish.

How to Cook Sweet and Spicy Pork Belly Recipe ?

First prepare the pork belly filet slices by seasoning these with salt. It would be best to use cleaned, boneless, with the scale removed. This makes it easier to cook as well as eat. Then in a pot of boiling oil add in the fish carefully, cooking these in batches to avoid these from sticking together, flipping after a few minutes till all the sides have turned crisp and golden. Take these out and let them rest while you make the sauce.

For the sauce in another pan saute some aromatics with a bit of oil; cook some ginger, garlic, and some onions till soft and aromatic. To add in some savory flavor, mix in tomatoes and cook until slightly soft, tausi for the saltiness and umami flavor, then adding black pepper and soy sauce for color, diluting everything with water. Once boiling let this simmer together for a while before adding in some sugar to cut through the saltiness. After, place in the fishes and some chillies for spice. Let everything simmer together till the fish has absorbed most of the sauce. A filling dish you can make as a heavy breakfast meal with the addition of garlic fried rice or white rice topped with a sunny side egg and a side of spicy vinegar dip, a quick lunch you can pack to work since it’s boneless it also makes it easier to eat, or instant dinner dish you can already pre-cook and just head up in pan or microwave.

Questions :

• Why use Bangus Belly ?

This is one, some might say IS the best part of the fish, it’s meatier and full of flavor from the fats. It’s also the part which absorbs the marinade or sauce the most.

• How to cook the sweet and spicy bangus belly baked version ?

While this version might not have the crispiness that the fried version might have. It’s still equally as delicious. After seasoning the fish and coating these with flour, then place this on a baking tray lined with parchment or foil, drizzle the fishes with oil. After, bake this in a 350°F or 175°C preheated oven for 7 – 10 minutes or more or till browned, flipping and baking once more till both sides are golden. While baking, cook the sauce and toss in the fish and chillies after it’s baked. You can also mix the sauce and place the sauce and fishes together in a baking dish and to be based for 3 – 5 minutes, flipping thes in the middle to make sure everything is coated well.

Other Yummy Milkfish or Bangus Recipes!

• Bangus Steak Recipe
• Adobong Bangus with Pork Belly
• Sinigang na Bangus ( sour stewed milkfish )
• Bangus Sisig
• Relyenong Bangus ( boneless milkfish filled with aromatics )
• Spanish-style Bangus
• Bangus with Pineapple

Sweet and Spicy Bangus Belly Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo Bangus fillet ( boneless )
• Asin panlasa
• All purpose flour ( panpahid sa isda )
• 1 daliring luya ( hiniwa )
• 5 butil ng bawang ( tinadtad )
• 12 sibuyas ( tinadtad )
• 6 piraso kamatis ( hinati sa apat )
• 4 kutsarang tausi ( black salted beans, binanlawan )
• Paminta panlasa
• 1 kutsarang soy sauce
• 1 tasa tubig
• 1 kutsarang asukal
• Pulang sili
• Mantika panluto

Paano Lutuin :

1. Ihanda ang bangus; timplahan ito g asin at paminta at itabi. Takpan ang mga ito ng harina at iprito pa kawali na may mainit na mantika. Lutuin at baliktarin ang mga ito hanggang mag golden, lutuin na magbatch at itabi.
2. Sa ibang kawali; lagyan ng kaunting mantika at lutuin ang luya, bawang, at sibuyas hanggang bumango. Isama ang mg akawamtis at lutuin hanggang lumambot bago haluan ng tausi. Dagdagan ng paminta, soy sauce at tubig. Pakuluin.
3. Pakuluin ng konti bago haluan ng asukal hanggang matunaw. Isama ang prinitong isda at mga sili. Pakuluin ng ilang minuto para masipsip ng mga isda ang mga sarsa. Ihanda habang mainit pa.