How to cook Pinaputok na Tiyan ng Bangus
- 4 boneless bangus (milkfish) bellies
- Salt and pepper to taste
- 3 tablespoons cooking oil
- 6 cloves garlic, minced
- 1 red onion, chopped
- 2 tomatoes, diced
- Banana leaves
Soy-Calamansi Dipping Sauce Ingredients:
- Clean and wash bangus belly thoroughly and drain.
- Fry minced garlic in oil until golden brown and set aside.
- Season milkfish belly with salt and pepper.
- Put chopped onions and tomato on top and wrap in banana leaves one by one.
- Grill wrapped fish on top of a charcoal grill for about 30 minutes or until fish is cooked.
- Garnish with fried garlic on top before serving.
- Serve the Pinaputok na Tiyan ng Bangus hot with soy-calamansi dipping sauce.
How to cook Soy-Calamansi Dipping Sauce
- 6 tablespoons calamansi (Filipino lime) juice
- 6 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 red chili, sliced and seeded
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon onion, finely chopped
- 1 tablespoon flour
- 3 tablespoons water
- Mix calamansi juice, soy sauce and sugar.
- Saute ginger, garlic and onion until fragrant.
- Pour the calamansi mixture and simmer for about 3 minutes.
- Dissolve flour in 3 tablespoons water and add to the calamansi mixture.
- When the sauce becomes a bit sticky, add in red chili. Leave for about 30 seconds.
- Cool before serving.
The Pinaputok na Tiyan ng Bangus
is a very affordable dish. This recipe is delicious, simple, and really easy to cook - healthy as well.
Pinaputok na Tiyan ng Bangus
- boneless milkfish belly stuffed with chopped tomatoes, onions and fried garlic. Grilled inside a banana leaf.
Pinaputok is a Tagalog word which means bursting or popping or exploding. Pinaputok na Isda literally means a fish stuffed with tomatoes, ginger, onions, etc.
This recipe for Pinaputok na Tiyan ng Bangus serves/makes: 4 servings
The Pinaputok na Tiyan ng Bangus recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Broiled/Grilled