Friday, April 3, 2015

Sizzling Bangus

What to cook for Good Friday? Do you often ask this question since today is a meatless day?

Do we go to the usual Daing na Bangus or Sinigang route?

I have a much improved Sizzling Bangus recipe. I cooked this before and adjusted the seasonings.

Sizzling Bangus

1 boneless Bangus, unseasoned

1 pc. Calamansi

Salt and pepper.

Marinate the Bangus in salt, pepper and calamansi for 30 minutes.

Fry until golden brown and set aside.


1/2 C. Water

2 pcs. Calamansi, juice of

1 1/2 T. Soysauce

1 1/2 T. White sugar

2 T. Pineapple juice

White pepper


3 cloves garlic, chopped and toasted

1 green sili finger, sliced diagonally

6 pcs. Pineapple chunks

1 t. Sesame seeds

Boil all the ingredients of the sauce in a sauce pan until reduced into half.

Put the fried Bangus on a sizzling plate. Sprinkle sesame seeds and fried garlic on top of the Bangus. Put the green sili and pineapple chunks on the sizzling plate as well.

Pour hot boiling sauce on top of the fish.




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