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 http://www.maxfieldseafood.com/page.php?page_id=11&PHPSESSID=22c88c98081f493d705f50b636609158)


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.


Toppings:


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.