Sarangani Bay
Sarangani Bay Hainanese Style Bangus

Delightful Dishes

Hainanese Style Bangus

ingredients

11 kilo Sarangani Bay Boneless Bangus Back Fillet

¼ cup minced ginger

¼ cup canola oil

30 grams Maggi Magic Sarap

¼ cup lemon grass stalks

Sauce:

½ cup minced ginger

½ cup sliced spring onions

1 cup canola oil

3 tbsp MAGGI Magic Sarap

Procedure

In a small bowl mix ginger, canola oil, and MAGGI Magic Sarap together.

Rub the ginger mixture to the Sarangani Bangus Fillet.

Place the Lemon Grass Stalk in the middle of the fish then roll.

Steam the Sarangani Bangus fillet for about 10 minutes.

Hainanese Sauce Mixture:

Mix all ingredients and let stand for 30 minutes.

One sauce recipe serves 500grams of cooked bangus.

To serve individually:

Using a white ceramic place put 100grams of bangus fillet, pour 30 grams of sauce mixture on top.

Boneless Bangus Back Fillet