Ingredients:
For the Bangus & Mashed Potato
180g Easy Eats Tinapang Bangus Fillet, fried
250g potatoes, boiled and mashed
Parsley, chopped, for garnish
For the Calamansi BBQ Sauce
60ml water
1 tbsp soy sauce
2 pcs calamansi, juiced
1 tbsp sugar
A dash of paprika
Ground black pepper, to taste
Chili powder, to taste
¼ tsp cornstarch or cassava flour
Procedure:
1. Fry the Bangus
Fry the 180g Easy Eats Boneless Bangus Fillet until golden brown and crispy. Drain excess oil and set aside.
2. Make the Calamansi BBQ Sauce
In a small pan, combine water, soy sauce, calamansi juice, sugar, paprika, ground black pepper, and chili powder. Bring to a gentle simmer.
Mix the cornstarch or cassava flour with a little water to make a slurry. Add to the sauce while stirring continuously. Cook until the sauce slightly thickens, then set aside.
3. Prepare the Mashed Potato
Boil the potatoes until tender. Drain and mash until smooth and creamy. Set aside.
4. Assemble
Place the mashed potato on a serving plate. Arrange the crispy boneless bangus on top. Drizzle generously with the calamansi BBQ sauce and garnish with chopped parsley.
Serve and enjoy! 🐟🥔✨
By: Chef Myles
