Crispy Bangus Belly with Sriracha
Crispy Bangus Belly with Sriracha
Duration: 10 mins cooking | 20 mins preparation
Servings: 3
Cuisine: FusionI gotcha with sriracha
For some crispy, sweet and spicy goodness, Truly mouth-watering with rich flavors and textures from two versatile kitchen royalties – bangus and sriracha.
Ingredients you need
Original recipe yields 3 servings. The ingredient list now reflects the servings specified.
2 tsp
1 pack
1 tbsp
¼ tsp
1 cup
1 pc
1 cup
2 cups
Sriracha Mayo
¼ cup
1 cup
5 pcs
½ cup
1 pc
Cucumber Relish
1/2 cup
¼ cup
Sarangani Bay Bangus Belly, cut crosswise into long strips
Calamansi juice
Patis
Pepper
All purpose flour
Egg
Japanese breadcrumbs
Cooking oil
Sriracha Mayo
Sriracha sauce
Mayonnaise
Chopped spring onion
Cucumber Relish
Medium cucumber, deseeded and sliced thinly
White vinegar
Shallots, chopped
Sugar
Coriander leaves, for garnish
Procedure:
- In a clean bowl, marinate fish in calamansi juice, patis, and pepper. Drain fish from marinade. Dredge in flour, dip in egg and roll in breadcrumbs. Deep fry in hot oil. Fry until crisp. Set aside.
- To assemble, spoon generous amount of cucumber relish on the plate. Arrange 3 strips of fish. Drizzle with sriracha mayo on top. Garnish with coriander leaves. Serve.
Sriracha Mayo Procedure:
- In a smaller bowl, mix together sriracha, mayonnaise, and spring onion. Set aside to chill.
Cucumber Relish Procedure:
- Mix together vinegar, shallots, and sugar. Heat over medium fire to dissolve sugar. Cool. Add cucumbers. May done in advance and stored in the chiller until ready to use.
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