Spicy Bangus Sautéed Bell Peppers

Ingredients:

1 Boneless Bangus, cut into 4 slices
1 each red, green, and yellow bell pepper, sliced into strips
1 medium white onion, sliced
1 green chili pepper, sliced
1 tsp grated ginger
4 cloves garlic, minced
½ tbsp light soy sauce
1 tbsp oyster sauce
1 tsp ground black pepper
Salt, to taste
80 ml water
Cooking oil, for frying

Procedure:

1. Fry the bangus.
      Fry the tinapang bangus slices until golden brown and crispy. Remove from the        pan and set aside.
2.  Sauté the aromatics.
      In a separate pan, heat a small amount of oil. Sauté the garlic, half of the sliced onion, green chili, and grated ginger until fragrant.
3. Prepare the sauce.
      Add the light soy sauce and oyster sauce. Pour in the water and bring to a gentle simmer.
4. Add the vegetables.
      Add the red, green, and yellow bell peppers and the remaining half of the onion.               Cook for about 1 minute, keeping the vegetables slightly crisp.
5. Thicken and finish.
      Continue cooking until the sauce becomes slightly reduced and sticky. Turn off the heat.
6. Plate.
      Arrange the fried tinapang bangus on a serving plate and pour the savory pepper-and-onion sauce over the fish.

By: Chef Myles