Bangus Belly Unagi Style

Breaking news to all foodies: sushi is out; unagi is in.

The ever-famous sushi may be considered Japan’s staple but if you haven’t heard, unagi is what’s happening, a high-end alternative to the usual Asian cuisine.

Did you know that okanemochis (a.k.a. the rich in Japan) eat fried unagi on an average day? If you want to dine like the Japanese wealthy do, consider yourself lucky because the unagi can now be included in your lunch menu for days.

We decided to give this Japanese classic a Pinoy makeover with our own brand of luxury seafood – bangus.

A reminder though: even if this dish is extra simple, we will need only the freshest bangus to achieve that perfectly grilled finish. Here’s how to get started:

Ingredients

1-410g pack Sarangani Bay Bangus Belly(Cut into 4 slices)

1/4 cup mirin

3 tbsp Soy sauce

1/4 cup Brown sugar

1/2 tsp ginger (grated)

1 cup Dashi stock

1/4 cup Sake

1 tsp Liquid smoke flavor

2 tbsp Oil

1 tsp Salt

1/4 tsp pepper

1 stalk leeks (sliced thinly)

Procedure

Combine all ingredients from sake to liquid smoke flavor and simmer to reduce.

Season bangus belly with oil, salt and pepper. Grill.

While grilling use unagi sauce to baste the fish.

Serve hot with rice

Garnish with sliced leeks.

* Cooking Time: 20 mins

* Serving Size: Make 4 pieces