BEEN experimenting with recipes, particularly sauces, since my husband Raff and I finally came home to Cainta after staying with my sister in Mandaluyong City for a year following Raff’s stroke. I cook, yes, but our lifestyle as members of media in the food and travel beat took us out on lunches and dinners most of the time, so that I did not have to cook too often in the house. It was mostly relegated to weekends. But now, as Raff recovers and undergoes therapy at home, I have to prepare every meal. My old menu repertoire was not enough, and I could not delve much into the gourmet dishes and recipes I learned from culinary school (Center for Asian Culinary Studies or CACS) because we came home with a househelp and she has a simple palate.
So I often consult chef friends on what else I can do with simple fish, such as bangus, tilapia, galunggong and bisugo; and I also google a lot as well as flip the pages of my cookbooks at home. I stumbled upon this really nice teriyaki sauce recipe, which was used on tofu. I experimented with it, adjusted its sweetness level to suit my preference, and poured it over fried bangus belly, then sprinkled sesame seeds over it.
For the fish:
6 pcs. boneless bangus belly
salt to taste
cornstarch or all-purpose flour for dredging
oil for frying
1. Season fish with salt. Allow to marinate for a few minutes.
2. Dredge with cornstarch or all-purpose flour. Then fry in hot oil.
3. Drain off excess oil on paper towel. Set aside.
For the teriyaki sauce:
1-1/2 tsps. minced garlic
1 cup water
1/4 cup soy sauce
1/3 cup sugar
1 Tbsp. cornstarch
1/4 cup water
1. Combine garlic, 1 cup water, soy sauce and sugar in a saucepan. Mix until sugar is dissolved. Cook.
2. Dissolve cornstarch in 1/4 cup water. Use to thicken sauce.
3. Cook sauce over low heat until sauce thickens.
4. 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.