Stop What You’re Doing—Everybody’s Favorite Fried Bangus Gets An Upgrade

Crispy Baby Bangus In Soy Garlic Served W/ Onion Fried Rice

Just when you thought something as amazing as fried bangus was great enough—it gets even better.

Let’s be honest: as much as we love the usual, no-fuss fried bangus, it doesn’t hurt to add a little variety into everyone’s favorite. This recipe will show you how to transform the plain fried bangus into a crispier and tangier bite-sized version that tastes like a glorious upgrade. It also goes so well with onion fried rice so there’s no reason for you to say no to this dish!


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

½ cup cornstarch

2 cups cooking oil


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


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.