1 (500-gram) pack SARANGANI BAY Boneless
Milkfish Fillet, skinned and finely chopped
6 blocks firm tofu, cubed
2 medium red onions, chopped
4 cloves garlic, minced
5 tablespoons oyster sauce
1 red bell pepper, diced
1 green bell pepper, diced
2 finger chilies, sliced into rings
2 stalks spring onions
pepper to taste
red and green bell peppers, cubed
red onions, finely chopped
finger chilies, sliced into rings or whole
1 raw egg (optional)
1 In a pan, fry the tokwa or tofu until golden brown. Set aside.
2 In the same pan, sauté onions and garlic. Add chopped bangus. Sauté until half cooked. Add oyster sauce, green and red bell peppers, and chili. Cook until done.
3 Return tofu to the pan and toss gently. Season with pepper.
4 Transfer to a sizzling plate. Garnish with bell peppers, onions, spring onion. Just before serving, top with raw egg, if desired.
Photo & recipe copyright by Sarangani Bay
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