Bangus Belly Ala Parmigiana With Pasta

Just when you think everything has already been discovered in the culinary world, someone comes along and does something amazing…something so mouthwatering that you can’t help but get a go at the recipe for yourself. Something like… mixing bangus with cheesy Italian pasta.

Parmigiana is an Italian dish made with deep-fried sliced eggplant filling, layered with cheese and tomato sauce. Since this is a bangus recipe, throw in some slices into the mix and stuff everything in the oven. Wait a little while coz’ we promise you—you’re gonna love this recipe’s cheesy goodness capped with the sweet kick of marinara sauce.

Best served with pasta, tossed greens or even between two slices of bread.

If that didn’t get your tummy growling, we don’t know what will.

Ingredients

1-475g Sarangani Bay Baby Split Marinated Milk Fish (4pcs)

½ cup cornstarch

2 cups cooking oil

Sauce:

1/2 cup soy sauce

2 tbsp minced garlic

¼ cup mirin

2 tbsp brown sugar

2 tsp chopped ginger

1 tbsp cornstarch dissolve in

2 tbsp water

1 tbsp toasted sesame seeds

Procedure

Heat cooking oil n a fry pan.

Pat dry the baby bangus.

Dredge in cornstarch and shake off excess.

Deep fry 2 pieces at a time until crisp.

Combine soy sauce, garlic, mirin, brown sugar and ginger in a saucepan.

Cook over medium heat and allow to come to a slow boil.

Add cornstarch solution and cook for another minute to thicken.

Flash fry the baby bangus to crisp up. Remove from pan.

Toss into soy garlic sauce and sprinkle with sesame seeds.

Serve hot.