BANGUS 6 WAYS (EASY RECIPES! MEET OUR NEW COOKS)

bangus

🥗Healthier: tilapia

💰Cheaper: mackerel

Tilapia is lower in fat and more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

In a pot, combine water, sugar, leeks, ginger, soy sauce, and garlic to a boil. Turn off the heat and add bangus. Cover and let it cook for 15 minutes.

Dry the skin of cooked bangus and dredge in flour. Coat with egg whites on one side and prawn/fish crackers.

Heat your oil up to 160 F and fry the breaded side of the fish for 1 minute.

In a pan, saute your onions and garlic. Add buro and cream. Simmer for 1 minute or until thick. Season with sugar and pepper.

Serve with leeks, buro, and mustasa. Makes about 2 servings.

Cut baguette on a bias into 12 - 16 portions before toasting on both sides and setting aside.

In a bowl combine, bangus, mayonnaise, garlic, celery, lemon juice, lemon zest, red pepper flakes and mix together until fully combined.

Mix sugar and vinegar together until fully dissolved before adding onions and let sit for at least 30 minutes.

Place smoked bangus spread on top of your toasted baguettes and top of with garnishes of your choice. Makes 5 servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens