Salted egg chips are a thing of the past. This Bangus Belly Chomps in Salted Egg Sauce is the new trendsetter!

We’re calling it now: this dish will be in everyone’s Instagram story. Don’t be the last to try Bangus Belly Chomps in Salted Egg Sauce. Everyone’s favorite salted egg flavor paired with crispy bangus belly chomps are a food lover’s dream come true.

Bangus Belly Chomps in Salted Egg Sauce


1 pack Sarangani Bay Bangus Belly, cut into squares
1/2 tsp white pepper
1/2 tsp salt
1 egg

1 cup Cassava or Tapioca starch
1/2 cup Sweet Potato flour
1/2 tsp salt
1/2 tsp white pepper
1 tsp chill flakes
3 salted egg whites, mashed
1 cup cooking oil

Salted Egg Yolk Sauce
3 tbsp butter
2 tbsp minced garlic
1 teaspoon curry powder
12 curry leaves
2 tsp chili flakes
1/2 cup milk
3 Salted duck egg yolks, mashed


For Bangus Chomps
Add egg into the fish season with salt and pepper. Mix well.
In another bowl combine tapioca and sweet potato flour, mashed salted egg whites, salt, pepper and chili flakes. Mix well with fish.
Fry in hot cooking oil until golden in color. Drain well and set aside.

For Salted Egg Sauce
Melt butter in a pan and saute garlic. Add the chili, curry powder and curry leaves. Add mashed yolks and stir well until smooth. Stir in milk and mix until creamy.
Pour sauce over fish and toss gently to coat well.
Serve with calamansi or lime.