Bangus Teriyaki Recipe


6 pcs. boneless bangus belly
salt to taste
cornstarch or all-purpose flour for dredging
oil for frying
sesame seeds
For the teriyaki sauce:
1-1/2 tsps. minced garlic
1 cup water
¼ cup soy sauce
⅓ cup sugar
1 Tbsp. cornstarch
¼ cup water


Season fish with salt. Allow marinating for a few minutes.

Dredge with cornstarch or all-purpose flour. Then fry in hot oil.

Drain off excess oil on paper towel. Set aside.

For the teriyaki sauce:

Combine garlic, 1 cup water, soy sauce and sugar in a saucepan. Mix until sugar is dissolved. Cook.

Dissolve cornstarch in ¼ cup water. Use to thicken a sauce.

Cook sauce over low heat until sauce thickens.

To assemble: Arrange fish on serving platter. Pour or ladle sauce over the bangus bellies.

Sprinkle with sesame seeds, and serve with freshly cooked rice.

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