Must-try easy recipe: Bangus Belly in Teriyaki Sauce

I love boneless bangus belly, and I love teriyaki sauce on chicken and fish. So, what do I do? I put them together and end up with Bangus Belly in Teriyaki Sauce.

Chefs often use cream dory to make Fish Teriyaki. I wanted to be different, to innovate, and so I Googled and flipped pages of cookbooks, and stumbled upon this really nice teriyaki sauce recipe that was used on tofu. I experimented with it, adjusted its sweetness level to suit my preference, and poured it over pan-fried boneless bangus belly, then sprinkled sesame seeds on it.

Pure magic!

Hope you like it!

Bangus Belly in Teriyaki Sauce

Ingredients:

For the fish:

• 6 pcs. boneless bangus belly
• salt to taste
• cornstarch or all-purpose flour for dredging
• oil for frying
• sesame seeds

Procedure:

1. Season fish with salt. Allow to marinate for a few minutes.
2. Dredge with cornstarch or all-purpose flour. Then fry in hot oil.
3. Drain off excess oil on paper towel. Set aside.

For the teriyaki sauce:

• 1-1/2 tsps. minced garlic
• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup sugar
• 1 Tbsp. cornstarch
• 1/4 cup water

Procedure:

1. Combine garlic, 1 cup water, soy sauce and sugar in a saucepan. Mix until sugar is dissolved. Cook.
2. Dissolve cornstarch in 1/4 cup water. Use to thicken sauce.
3. Cook sauce over low heat until sauce thickens.
4. To assemble: Arrange fish on serving platter. Pour or ladle sauce over the bangus bellies. Sprinkle with sesame seeds, and serve with freshly cooked rice.

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