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Bangus Salpicao Recipe

Swap out beef tenderloin for a bangus fillet for a new take on the Pinoy favorite.

by: The Cookery Place | Jun 9, 2016

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Swap out beef tenderloin for a bangus fillet for a new take on the Pinoy favorite. Serve it any time of the day as part of a silog meal.

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Prep Time

10 mins

Cooking Time

5 mins

Ready In

15 mins

Yield

4

Cuisine

Filipino

Cooking Method

Fry

Bangus Salpicao Ingredients

1 kilo boneless bangus (milkfish), (use belly fillet), sliced into 1-inch strips

1 tablespoon garlic

1/4 cup worcestershire sauce

3 tablespoons canola oil

1 teaspoon spanish paprika (pimenton)

2 teaspoons soy sauce

salt, to taste

toasted garlic, (Optional)

green finger chili (siling pangsigang), (Optional)

How to cook Bangus Salpicao

Marinate bangus in garlic and Worcestershire sauce for 1 hour.

Heat oil in a saucepan over medium heat then add paprika. Add bangus, skin side down, and fry on both sides until cooked, about 2 to 3 minutes. Season to taste with soy sauce, salt, and pepper. Garnish with toasted garlic and sliced finger chilies, if desired.

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