Grandma’s Birthday Bangus
Okay I know I made this recipe already... but this one is Mom’s ACTUAL recipe. ...and now I know her secret!
Happy 82nd Birthday Grandma!
Grandma’s Birthday Bangus
Okay I know I made this recipe already... but this one is Mom’s ACTUAL recipe. ...and now I know her secret!
Happy 82nd Birthday Grandma!
Cooking Instructions
- 1
You can find boneless butterflied bangus in the frozen section. Deep fry the boneless Bangus. Set aside.
- 2
In a pan over med-med high heat, add in the oil and sauté the ginger for 1 min.
Here’s a pic of the 2 kitchen preps; Auntie Julie and Ate Paulyn! With the greatest cook alive - Grandma!
- 3
Then add in your onion and cook for 2 min. Add in your garlic and Serrano chili, cook for 2 min but don’t let them brown.
- 4
Scoop out the fish meat from the skin. Set the skin aside.
Add in the fish meat and sauté for 5 mins or until the fish has some crispy edges.
- 5
Now the secret ingredients! Add in the Sisig mix and Knorr Seasoning. Adjust to taste.
- 6
On another stove over medium heat, prepare the hot plate. Place the fish skin on the hot plate and sizzle until the bottom is crispy.
- 7
Meanwhile, add in the bell pepper (you don’t have to sauté this step; you want to keep the bell peppers crunchy)
- 8
Transfer the fish mixture to the hot plate and warm for another minute or two.
- 9
Garnish with cilantro and lemon. Enjoy w/ steamed rice :)
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