Garlic Butter Bangus Belly
Indulge in the savory goodness of *Garlic Butter Bangus Belly*, a Filipino-inspired seafood dish that's brimming with flavor and flair! This recipe transforms tender milkfish belly into a mouthwatering delight, fried to golden perfection and generously coated in a rich, buttery garlic sauce. The tangy notes from calamansi juice, paired with the umami of soy sauce and a kick of heat from bird’s eye chili, create a perfect balance of flavors. Quick and easy to prepare with a total cook time of 35 minutes, this dish is elevated with the fresh crunch of spring onions and is best enjoyed with fluffy steamed rice. Whether you're looking for a comforting weeknight meal or a standout addition to your seafood lineup, this *Garlic Butter Bangus Belly* is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams bangus belly
- 3 tablespoons butter
- 5 cloves garlic
- 3 tablespoons calamansi juice
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 stalks spring onions
- 2 pieces bird's eye chili
Instructions
Clean the bangus belly thoroughly under running water and pat dry with paper towels. Set aside.
In a small bowl, mix together calamansi juice, soy sauce, salt, and black pepper to create a marinade. Reserve half of this mixture.
Place the bangus belly in a shallow dish and pour half of the marinade over it. Let it marinate for 10 minutes, flipping once after 5 minutes.
Peel and finely chop the garlic cloves. Slice the spring onions diagonally and set aside the green and white parts separately. Slice the bird's eye chili.
In a large skillet over medium heat, add the vegetable oil. Once the oil is hot, add bangus belly, skin-side down. Fry for about 4-5 minutes per side until golden brown. Remove and set aside on a plate.
In the same skillet, reduce the heat to low and add butter. Once the butter is melted, add the chopped garlic. Sauté until fragrant and slightly golden.
Pour the reserved marinade into the skillet with the garlic butter sauce. Let it simmer for 1 minute.
Return the fried bangus belly to the skillet, turning it to coat with the sauce. Cook for an additional 2-3 minutes over low heat.
Garnish with sliced spring onions and bird's eye chili before serving. Serve hot with steamed rice.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
