Bangus Belly with Peppercorn Sauce
By: Chef Golda Laurel Liamzon
Easy to follow and healthy recipe
Ingredients:
2 pcs boneless bangus (milkfish) belly fillets
1 cup all purpose flour
1 tsp iodized salt
1 tsp ground black pepper
1 tsp paprika
1 cup Doña Elena Pure Olive Oil (for pan frying)
For the sauce:
2 T garlic, minced
½ tsp red onion, chopped
1 T bay leaf
¼ cup vinegar
2 T soy sauce
1 T sugar
½ tsp peppercorns, whole
2 tsp slurry (cornstarch + flour mixture)
1 pc red onion, sliced
Procedure:
1. Mix the salt, pepper, and paprika with flour.
2. Pat dry the bangus fillets and dredge in seasoned flour
3. Pan fry for 3 minuetes on each side or until well done with Doña Elena Pure Olive Oil. Set aside.
In a saucepan, heat the olive oil and sauté the onions and garlic until softened.
4. Add the bay leaf and toast for 1 minute.
5. Add vinegar, soy sauce, sugar, peppercorns and let simmer for 1-2 minutes.
6. Thicken sauce with the slurry.
7. Pour on top of the bangus fillets.
8. Garnish with sautéed onions.
Serves 6 persons
Did you know that…
Olive Oil serves as skin protection.
Cooking Demo by Chef Golda for Doña Elena Cuisinera Club
Living Well, Podium
Contact details:
Doña Elena Cuisinera Club
Unit 503, 5th Floor, Chinatown Steel Tower
531 Asuncion Street, Binondo, Manila
Tel. No.: (+632) 242-6921 to 23
E-mail: CuisineraClub@gmail.com
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