Ingredients:
Tinapang Bangus, fried
1 head garlic, crushed and chopped
1 stalk leeks, sliced (for garnish)
1 tbsp oil
3 tbsp Worcestershire sauce
2 tbsp soy sauce
1/2 tbsp cornstarch
2 tbsp water (for slurry)
How to Cook:
1. Cook the garlic.
Heat 1 tablespoon of oil in a pan. Sauté the crushed and chopped garlic until golden and crispy. Remove and set aside for topping.
2. Make the salpicao sauce.
In the same pan, add Worcestershire sauce, soy sauce, and the cornstarch slurry (cornstarch mixed with 2 tbsp water). Stir and simmer until the sauce slightly thickens, then turn off the heat.
3. Add the tinapang bangus.
Place the fried tinapang bangus on a plate and pour the warm salpicao sauce over it to coat evenly. No need to cook the fish in the sauce.
4. Garnish and serve.
Top with crispy garlic and sliced leeks. Serve immediately.
By: Chef Myles
