RECIPE - Pan Fried Milkfish Belly with Soy-Vinegar Chili Dipping Sauce
Believed to have been first cultivated in the Philippines, milkfish (Bangus in Tagalog) is widely popular in several Asian countries, including Taiwan and Japan. In the Philippines, bangus belly is considered a staple breakfast dish, often served as a trio with garlic fried rice and fried eggs and called “Bangsilog”. In this recipe, I take a simple approach for a mid-week meal to those who have little time to spare and have sparse ingredients in their kitchen pantry or fridge. Read on below!
HOW TO MAKE
INGREDIENTS
For the fish:
1 pack 2 pc. Bangus Belly (available in Filipino or Asian grocery stores, in the Seafood frozen section)
1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp garlic powder
For the dipping sauce:
1/3` cup soy sauce
1/ 4 cup vinegar
1/4 cup water
1 tsp Maggi or Knorr Seasoning
3/4 tsp white sugar
1/2 a white onion, diced
1 Serrano chili, diced with seeds (omit seed if you don’t like it spicy)
PROCEDURE
Prepare the sauce. Combine all ingredients and set aside.
Pat dry fish.
Season fish with salt, black pepper and garlic powder, making sure all sides, nook and cranny are covered.
Place a frying pan on the stove top, put 2 tbsp cooking oil and set heat to medium high.
Pan fry fish, belly side first, for 5-6 minutes or until color gets golden brown or a bit deep brown.
Flip fish, and fry for another 5-6 minutes.
Serve fish with a bed of steaming rice and the prepared dipping sauce. Enjoy!
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