Sarangani Bay
Sarangani Bay Fillet in teriyaki Sauce

Delightful Dishes

Fillet in Teriyaki Sauce


1 pack Saragani Bay Boneless Bangus Fillet

Teriyaki Sauce:

¼ cup rice wine

1 cup chicken broth

2 tbsp. ginger

1 tbsp. leeks

⅓ tbsp leeks

⅓ cup Kikkoman soy sauce

2 tsp cornstarch dissolved in 2 tbsp water (thicken)

sugar to taste

salt and pepper to taste


In a heavy skillet, pan sears filet skin first, arrange it in the platter.

In a pan, pour rice wine then reduce the alcohol by flaming it, wait until the fire goes out.

Add Kikkoman Soy Sauce, ginger and leeks.

Simmer until the spices wilt and the liquid gradually reduces.

Add the chicken broth and sugar to taste.

Thicken with cornstarch then let it cool.

Strain before pouring over cooked bangus fillet.

Boneless Bangus Fillet