Explore a new taste of Bangus made in Hainanese style! This dish may be perhaps one of the most interesting bangus dish that you can offer to your guests. Not only it tastes surprisingly delightful with its two dip sauces, but its lemongrass and ginger aroma is also a satisfying one!

Get to know this curious dish and try it now!

Hainanese Style Bangus

Ingredients

11 kilo Sarangani Bay Boneless Bangus Back Fillet

¼ cup minced ginger

¼ cup canola oil

30 grams Maggi Magic Sarap

¼ cup lemon grass stalks

Sauce:

½ cup minced ginger

½ cup sliced spring onions

1 cup canola oil

3 tbsp MAGGI Magic Sarap

Procedure

In a small bowl mix ginger, canola oil, and MAGGI Magic Sarap together.

Rub the ginger mixture to the Sarangani Bangus Fillet.

Place the Lemon Grass Stalk in the middle of the fish then roll.

Steam the Sarangani Bangus fillet for about 10 minutes.

Hainanese Sauce Mixture:

Mix all ingredients and let stand for 30 minutes.

One sauce recipe serves 500grams of cooked bangus.

To serve individually:

Using a white ceramic place put 100grams of bangus fillet, pour 30 grams of sauce mixture on top.