April 22, 2013

Sweet and Sour Bangus Fillet

Bangus’ tail is usually avoided because it was loaded with bones. I used to make this part as boneless daing. But I was already bored doing the said dish every time I bought bangus. I decided to make it fried with easy sweet and sour sauce.

You will need:
2 medium size Bangus tail, large bones removed and fillet
Flour, cornstartch, salt and pepper for breading
Cooking oil for frying

1 pack Del Monte Pineapple Tidbits
1 medium size carrot, julienned
1 red bell-pepper, julienned
1 green bell-pepper,, julienned
1 medium size onion, chopped
1-2 tbsp catsup
1-2 tbsp brown sugar
1 tbsp vinegar
2 tbsp cornstarch dissolved in 2 tbsp water
2 cups water

Here’s how to do it:
Fry the bangus fillet until golden brown. Set aside.

In a sauce pan, mix water, catsup, brown sugar, cornstarch and pineapple syrup and place over low heat. When it started to simmer, add the remaining ingredients and simmer for another minute. Season with salt and pepper to taste. Drop in the fried fish and simmer for 1-2 minutes.

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