Saturday, May 22, 2010

Sizzling Bangus

One night while I was searching the web for seafood recipes... I came across the Sizzling Tilapia Recipe. My sister and her family had lunch here today and I experimented with the sizzling fish. I only had bangus in the freezer so I used it. I think you can use any kind of fish for this recipe... Lapu-Lapu, tanigue, fish head, etc. I also made sotanghon soup for my niece, turbo chicken and fresh vegetable lumpia. I assembled the mango dessert I have been planning for days but the mango I bought was vert tart, so it wasn't successful. I will try another version next time.

Sizzling Bangus (adapted from the Sizzling Tilapia recipe from the web

700 grams Boneless Bangus - marinate for 30 minutes in a shallow heatproof dish with the ff.:

3 pcs. calamansi

2 big cloves garlic

1 1/2 t. rock salt

1 T. soysauce

1 T. ginger, sliced

1 T. celery, sliced

Cover with cling wrap. Steam the fish (do not remove from the heatproof dish) for 10-15 minutes.


drained pineapple tidbits, juice reserved for the sauce

toasted chopped garlic

spring onions

toasted sesame seeds

sliced green (pang sigang) pepper

Sizzling Sauce

1 cup water

pineapple juice

2 T. soysauce

3 T. white sugar

1/4 t. black pepper

Boil for 5 minutes.

Heat the sizzling plate, put the steamed fish, add the toppings and pour the sizzling sauce.


  1. Wow, looks so good! But I'll be wary to use plastic (cling wrap?) when heating food, moreso when cooking. The chemical in plastic called BPA (bisphenol A) is believed to be carcinogenic. I threw away all my plastic containers a long time ago and now use glass dishes or stainless steel containers and enameled cookwares (le creuset) ESP when heat is involved. I also replaced my plastic rice spoon with wooden one. I stopped buying bottled water and now use refillable stainless steel water bottle. When buying food TO GO we bring our own container to avoid styrofoam containers which usually melt when in contact
    with hot food. Just thought I'd share that. :-)

  2. Hi Betsie! Naku, you are right... next time I will use the glass lid when I'm steaming. I still use cling wrap but only to cover food to be stored in the fridge or when transporting. I know it's bad to heat or microwave plasticware. Do you remember in college we used to eat the sizzling bangus in Landmark.. and I can't remember who didn't eat the fat, you or Mariger?

  3. I have always loved the bangus fat/belly. That's the best part! Now I'm craving some sizzling bangus belly. maybe I'll go to a Filipino point-point joint and get me some. :-). I'm too lazy to cook that. Too much prep and it stinks. :-)