INGREDIENTS:
- 6 pcs boneless bangus belly
- Cornstarch or all-purpose flour for dredging
- Sesame seeds, for garnish
- Salt, to taste
- Oil, for frying
For the Teriyaki Sauce:
- 1 to 1/2 tsp minced garlic
- 1 cup water
- ¼ cup soy sauce
- ⅓ cup sugar
- 1 tbsp cornstarch
- ¼ cup water
HOW TO COOK:
- Season fish with salt. Allow to marinate for a few minutes.
- Dredge with cornstarch or all-purpose flour. Then fry in hot oil.
- Drain off excess oil on paper towel. Set aside.
For the Teriyaki Sauce:
- Combine garlic, 1 cup water, soy sauce and sugar in a saucepan.
- Mix until sugar is dissolved. Cook.
- Dissolve cornstarch in ¼ cup water. Use to thicken sauce.
- Cook sauce over low heat until sauce thickens.
To Assemble:
- Arrange fish on serving platter.
- Pour or ladle sauce over the bangus bellies.
- Sprinkle with sesame seeds, and serve with freshly cooked rice. Enjoy!
Also try: Easy Chicken Teriyaki Recipe
