Ingredients:
1 whole Bangus Tinapa, lightly fried
115 g mushrooms, sliced
4 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 pinch sugar
100 ml water
1 tsp of cornstarch, for slurry
1 pinch of Ground pepper
1 tbsp cooking oil
How to Cook:
1Lightly fry the Bangus Tinapa until lightly golden. Transfer to a serving plate.
2.Using the same pan, sauté the minced garlic until fragrant.
3Add the sliced mushrooms and cook for 2–3 minutes, or until tender.
4.Stir in the soy sauce, oyster sauce, sugar, ground pepper and slurry. Mix well.
5.Simmer for 2–3 minutes until the flavors are well combined and the mushrooms have absorbed the sauce.
6.Keep the sauce light—do not thicken it.
Spoon the hot garlic mushroom sauce over the fried Bangus Tinapa.
7.Serve immediately with hot steamed rice.
By: Chef Myles
