This Garlic Bangus ala Jollibee is boneless and crispy. It has lots of toasted garlic and it is somewhat fish teriyaki style. The only difference is that, its loaded with toasted garlic. It’s so yummy and heavenly for any Filipino breakfast!
GARLIC BANGUS ALA JOLLIBEE
(Boneless Milkfish Belly)
2 pcs. boneless Milkfish belly, sliced (daing na bangus)
3 tbsp. Mirin (*alternatively: teriyaki sauce)
salt and ground black pepper
For the sauce:
3 tbsp. Canola oil
1 head minced Garlic
1 thumb size grated Ginger
1 small Onion (finely chopped)
1/2 cup Sashimi Soy Sauce
2 tbsp. Mirin
2 tbsp. Brown Sugar
1 tsp. Cornstarch
1 tsp. Sesame Oil
Salt and pepper to taste
*You can buy ready made teriyaki sauce in major supermarkets in sachet or small bottle.
Pre -marinate the boneless milkfish belly with salt, pepper and mirin for 30 minutes or longer. Let it stand and set aside.
In a pan, heat cooking oil and fry milkfish over medium to low heat until golden brown in color.
For the sauce:
In a pan, heat oil and fry garlic until toasted and fragrant. Drain from oil and transfer to a small bowl. Set aside.
In the same pan, sautè ginger and onions. Pour in mirin, sashimi soy sauce, brown sugar and ½ cup of water. Stir to combine and let it simmer over medium-low heat.
Add dissolved cornstarch to thicken sauce over low heat. Adjust water as needed and mix it well.
Season with salt and pepper to taste. Turn off heat and add sesame oil. Mix it well.
Prepare crispy fried milkfish belly in a serving platter, pour in sauce and garnish with toasted garlic on top. Wew…so yummy!
Serve it with fresh slice tomatoes on the side. Enjoy!!!!
This dish is best partenered with:
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Photo by: Jollibee