Bangus Belly With Olive And Caper Tapenade Is The Ultimate French And Filipino Tryst

Bangus Belly With Olive & Caper Tapenade

If your basic idea of French cuisine is limited to snail escargot, well, we can’t blame you. Lucky you, because we’ve got you covered with a uniquely Filipino take on the French classic tapenade using bangus belly as the star of this dish.

Its rich, delectable, and rustic flavors will definitely make you feel like Marie Antoinette, or Maria Clara – depending on what mood you’re in.

Suffice to say, bangus belly has never been this luxueux. You’re welcome.

Bon appétit!

Follow the recipe here:

Bangus Belly With Olive & Caper Tapenade


1-420g pack Sarangani Bay Prime Bangus Belly

½ t salt

¼ t pepper

¼ cup all purpose flour

½ cup cooking oil


¼ cup olive oil

½ cup pitted green olives

½ cup pitted black olives

2 anchovy fillets

1 T minced garlic

1 T lemon juice

½ cup fresh basil leaves


Prepare tapenade:
Combine all ingredients of tapenade in food processor, process until homogenous. Set aside.

Heat cooking oil in a fry pan. Pat dry bangus belly, season with salt and pepper. Dredge in flour, shake of excess.

Fry bangus belly in hot oil for 2-3 mins.

Place in a platter and top with prepared tapenade.

* Serving Size: Make 4 servings