Ingredients:
>Main
1 whole Bangus Tinapa
2 cups broccoli florets
1 red bell pepper, sliced
1 tbsp cooking oil
Dash of salt
¼ tsp black pepper
>Teriyaki Sauce
¼ cup soy sauce
2 tbsp honey
1 tbsp brown sugar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
>Garnish
Sesame seeds
Chopped green onions
Instructions
1. Fry the Bangus Tinapa
Heat a small amount of olive oil in a large skillet over medium heat. Carefully place the whole Bangus Tinapa in the pan and fry for 3–4 minutes per side, or until lightly crispy and heated through. Remove from the pan and set aside.
2. Sauté the Vegetables
Using the same skillet, add the broccoli florets and sliced red bell pepper. Season with salt and black pepper, then sauté for 4–5 minutes until the vegetables are crisp-tender. Transfer to a plate and set aside.
3. Prepare the Teriyaki Sauce
In the same skillet, combine the soy sauce, honey, brown sugar, sesame oil, minced garlic, and grated ginger. Stir continuously over medium heat for 2–3 minutes until the sauce becomes glossy and slightly thickened.
4. Glaze the Bangus Tinapa
Return the fried Bangus Tinapa to the skillet. Spoon the teriyaki sauce generously over the fish and let it simmer for 1–2 minutes, allowing the glaze to coat the Bangus without overcooking it.
5. Assemble and Serve
Arrange the sautéed broccoli and bell peppers on a serving platter. Place the glazed Bangus Tinapa on top or alongside the vegetables. Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice for a delicious Filipino-Japanese fusion meal.
By: Chef Myles
