Steps to Prepare Quick Grandma’s Birthday Bangus
Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Grandma’s Birthday Bangus. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grandma’s Birthday Bangus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma’s Birthday Bangus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Grandma’s Birthday Bangus using 9 ingredients and 9 steps. Here is how you cook that.
Okay I know I made this recipe already... but this one is Mom’s ACTUAL recipe. ...and now I know her secret!
Happy 82nd Birthday Grandma!
Ingredients and spices that need to be Take to make Grandma’s Birthday Bangus:
- 1/2 large red onion; minced
- 4 tbsp minced garlic
- 1/2 cup minced ginger
- 3 tbsp oil
- 1/2 Serrano chili; minced and deseeded
- 1 packet mama sita’s capampangan sisig citrus-pepper spice mix
- 1 tsp knorr liquid seasoning
- 1 red bell pepper; diced small
- 1 deep fried boneless bangus
Instructions to make Grandma’s Birthday Bangus
- You can find boneless butterflied bangus in the frozen section. Deep fry the boneless Bangus. Set aside.
- In a pan over med-med high heat, add in the oil and sauté the ginger for 1 min.
Here’s a pic of the 2 kitchen preps; Auntie Julie and Ate Paulyn! With the greatest cook alive - Grandma!
- Then add in your onion and cook for 2 min. Add in your garlic and Serrano chili, cook for 2 min but don’t let them brown.
- Scoop out the fish meat from the skin. Set the skin aside.
Add in the fish meat and sauté for 5 mins or until the fish has some crispy edges.
- Now the secret ingredients! Add in the Sisig mix and Knorr Seasoning. Adjust to taste.
- On another stove over medium heat, prepare the hot plate. Place the fish skin on the hot plate and sizzle until the bottom is crispy.
- Meanwhile, add in the bell pepper (you don’t have to sauté this step; you want to keep the bell peppers crunchy)
- Transfer the fish mixture to the hot plate and warm for another minute or two.
- Garnish with cilantro and lemon. Enjoy w/ steamed rice :)
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