Preparation Time: 20 minutes (bangus belly) and 15 minutes (chili-cilantro butter)
Cooking Time: 10 minutes
Serving Size: 4-6 people
This recipe is perfect for you if you’re tired of the usual fried daing na bangus. There’s just something about butter (with chilies!) drizzled over a dish that makes that dish simply irresistible. Even better, this recipe teaches you how to fry bangus to a golden crisp. (That one makes it a hit even for kids who are picky eaters!) So go ahead and try it!
- 2 whole deboned bangus, divided into 6 sections
- ¼ cup flour or cornstarch
- ½ cup calamansi juice
- Pepper, to taste
- Knorr seasoning, to taste
- ¼ bar salted butter
- 1 to 2 siling labuyo (chilies), chopped (de-seeded, if mild spiciness is required)
- Handful of cilantro, chopped
- Calamansi, cut in halves
- Marinate bangus fillets in calamansi juice, knorr, and pepper. Set aside for about 20 minutes.
- While waiting, cream your butter and add salt, cilantro, and siling labuyo. Taste to make sure it suits you. Place in a container and put in the refrigerator until needed.
- Douse your bangus in cornstarch or flour and shallow fry until coating is crisp and golden brown. Place on paper napkins to remove excess oil.
- Place prepared butter in the microwave until melted. Drizzle on fish fillets before serving, and serve the rest in a bowl in case extra butter sauce is required.
- Garnish fish with more cilantro before serving.
You might also like Fried Tilapia with Salsa Fresca.