Around The World With Crispy Bangus Ala Vera Cruzana
Pescado Ala Vera Cruzana or fish Veracruz-style is one of the most popular seafood dishes on the Caribbean coast of eastern Mexico.
This dish is of Mexican origin with a strong Spanish influence. To make it even more of a fiesta, we’re going to add a Filipino touch! Let your taste buds travel around the world as the flavors and spices come together in this multicultural dish.
The pescado ala vera cruzana added with bangus is really simple to prepare, but the lightness and rich flavor will surely delight your guests!
Crispy Bangus Ala Vera Cruzana
1-410g pack Sarangani Bay Bangus Belly
1/3 cup All purpose flour
1 tsp Salt
1/4 tsp pepper
2 tbsp Olive oil
1/2 cup Onions (sliced)
1 tbsp garlic (minced)
1 medium Green bell pepper (cut into squares)
1/4 tsp White pepper
1 tsp Ground cinnamon
1 Lime (extract juice)
8 Green olives stuffed with red pimientos (sliced)
3 whole tomatoes (cut into quarters)
2 Green chilies (sliced)
2 tbsp capers
Season fish with salt and pepper. Dredge in flour. Deep fry in hot oil until crisp. Drain well and set aside.
In a sauté pan, heat olive oil. Add onions, garlic and green bell pepper. Cook for 1 minute.
Add pepper, cinnamon, lime juice, olives, tomatoes, chilies and capers. Cook until thick.
Place fish on a serving platter. Pour sauce over fish.
Garnish with cilantro leaves and lime slices.
* Cooking Time: 15 mins
* Serving Size: Make 4 pieces