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.
No comments:
Post a Comment