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Ingredients
- 350 g boneless bangus belly
- 250 ml coconut cream or coconut milk
- 1½ Tbsp calamansi juice (about 4–5 pieces)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, for the marinade
- 60 g cornstarch (about ½ cup)
- 17 g garlic (about 4–5 cloves)
- 43 g onion (about 2 small)
- 50 g siling haba or long green chilies (about 4–5 pieces)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce, or to taste
- 1 Tbsp oyster sauce, or to taste
- 2 tsp coconut vinegar
- ¼ tsp black pepper, or to taste
- 1–2 tsp sugar, or to taste
How to Make It
Preparing the Bangus
- Cut the boneless bangus belly into serving pieces.
- Season with calamansi juice, salt, and black pepper, then marinate for 10 to 15 minutes.
- Mince the garlic, slice the onions, and chop the chilies. Set some chilies aside for garnish.
Cooking the Bangus
- Lightly coat the marinated bangus with cornstarch.
- Heat a small amount of cooking oil in a pan over medium heat.
- Fry the bangus in batches for 2 to 3 minutes per side, or until lightly golden and crisp. Set aside.
- Pour off the excess oil, leaving a thin layer in the pan.
- Sauté the garlic until fragrant, then add the onions and cook until softened.
- Pour in the coconut cream, then add the soy sauce, oyster sauce, coconut vinegar, and black pepper. Mix well.
- Lower the heat and let the sauce simmer gently for a few minutes.
- Return the fried bangus to the pan and carefully coat each piece with the sauce.
- Add the chopped chilies and sugar, if using.
- Simmer over low heat until the sauce thickens, gently turning the fish as needed.
- Taste and adjust the seasoning.
- Transfer to a serving plate and garnish with the reserved chilies and crispy garlic, if available.
- Serve with hot rice and enjoy!
Kubo Tips
- Use boneless bangus belly for a richer flavor and easier eating.
- Lightly coating the fish with cornstarch helps reduce splattering and gives it a delicate crust.
- Fry the bangus in batches so the oil stays hot and the fish crisps evenly.
- Keep the sauce at a gentle simmer so the coconut cream stays smooth.
- Add sugar only after tasting to balance the saltiness and acidity without making the sauce sweet.
- Save some chilies for garnish, and add crispy garlic before serving for extra aroma and texture.