How to cook Teriyaki Bangus Belly Fillets and Tofu
- 2 bangus (milkfish) belly fillets, about 1 pound
- 1 block firm tofu (tokwa), about 10 ounces
- Salt and pepper, to taste
- 1/2 cup tapioca or cornstarch, for dredging
- 1 1/2 cup vegetable cooking oil, for frying
- 5 tablespoons light soy sauce
- 5 tablespoons sake
- 5 tablespoons mirin (sweet rice wine)
- 1 tablespoon grated ginger
- Sugar, to taste
- 1 tablespoon tapioca or corn starch dispersed in 2 tablespoons water
- Start heating the cooking oil in a wok or frying pan.
- Cut the tofu into small squares.
- Cut the fish into similar size. Sprinkle with salt and pepper.
- When the oil starts to smoke, add all the tofu and fry until lightly browned. Drain on paper towels.
- Reheat the oil.
- Dredge the fish squares in starch and fry, in batches, until golden and crisp. Drain on paper towels.
- Pour off the oil. Scrape or wipe the wok with paper towels to remove burnt starch that may be stuck.
- Pour in and mix together the soy sauce, mirin, sake, sugar and ginger. Boil for a minute. Add the starch solution. Cook, stirring often, until thick and no longer cloudy. Turn off the heat, add the tofu and fish. Toss to coat each piece of tofu and fish with sauce.
- Serve the Teriyaki Bangus Belly Fillets and Tofu hot with freshly steamed white rice.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
The Teriyaki Bangus Belly Fillets and Tofu recipe easy to cook and so good!
The Filipino national fish is milkfish
. The milkfish
is a national symbol of the Philippines, where it is called bangus
. Because milkfish
is notorious for being much bonier than other food fish in the country, deboned milkfish
, or "boneless bangus
", has become popular in stores and markets. Bangus
) can be bought in Filipino stores and whitefish, mullet, butterfish or porgy may be substituted.
This recipe for Teriyaki Bangus Belly Fillets and Tofu serves/makes: 4 servings
The Teriyaki Bangus Belly Fillets and Tofu> recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed