Create a great main dish with this recipe of Sizzling Bangus with Mushroom Sauce. Top with garlic chips. The savory mushroom sauce gives your usual fried fish an upgrade! Try it!
Sizzling Bangus with Mushroom Sauce
The savory mushroom sauce gives your usual fried fish an upgrade!
Ingredients
Sizzling Bangus with Mushroom Sauce
- 4 tablespoons Butter divided
- 1 Small onion finely chopped
- 1 250-gram can button mushrooms sliced and liquid reserved
- 2 tablespoons all-purpose flour
- 1 Cup canned chicken stock
- 3 tablespoons heavy cream
- 1 tablespoon Soy Sauce
- sea salt to taste
- 1 (500-gram) pack deboned and unseasoned baby daing na bangus
- 1/4 Cup all-purpose flour
- 3 tablespoons vegetable oil
- 3 tablespoons store-bought toasted garlic chips
Instructions
- Melt 2 tablespoons butter in a small saucepan. Add chopped onions and sliced mushrooms; cook for 5 minutes.
- Stir in flour. Slowly pour in stock and reserved liquid (from canned mushrooms) while stirring continuously. Simmer for 5 minutes.
- Add cream and soy sauce. Season with salt and pepper to taste. Cover and keep warm over very low heat.
- Lightly season bangus with salt and pepper. Coat each piece in flour.
- Heat oil in a frying pan. Fry bangus in batches over high heat until crisp. set aside.
- Brush sizzling plate with oil and remaining butter. Preheat over a hot flame for about 2 to 3 minutes.
- Once very hot, place fried bangus on the sizzling plate and pour mushroom sauce over. Top with garlic chips. Serve immediately.
Tried this recipe?Let us know how it was!
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