Bangus Teriyaki Recipe
  • 6 pcs. boneless bangus belly
  • salt to taste
  • cornstarch or all-purpose flour for dredging
  • oil for frying
  • sesame seeds
  • For the teriyaki sauce:
  • 1-1/2 tsps. minced garlic
  • 1 cup water
  • ¼ cup soy sauce
  • ⅓ cup sugar
  • 1 Tbsp. cornstarch
  • ¼ cup water
  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.
  4. For the teriyaki sauce:
  5. Combine garlic, 1 cup water, soy sauce and sugar in a saucepan. Mix until sugar is dissolved. Cook.
  6. Dissolve cornstarch in ¼ cup water. Use to thicken sauce.
  7. Cook sauce over low heat until sauce thickens.
  8. 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.
Recipe by Cooking Pinoy Recipes at