Garlic Butter Bangus
Bangus steaks fried until golden and crispy, then basted in a rich sauce of butter, garlic, fresh chilies, and Schezwan sauce for bold flavor perfect with rice.
Equipment
- 1 | Frying pan |
- 1 Tongs
- 1 | Spatula |
- 1 | Paper towels |
Ingredients
- 4 | | bangus steaks |
- 4 | tbsp | butter |
- 6 | | garlic cloves | minced
- 3 | | red chilies | sliced
- 3 | | green chilies | sliced
- 3 | tbsp | Schezwan sauce |
- 1/2 | cup | water |
- | | oil | for frying
- | | salt | to taste
Instructions
- Pat bangus steaks dry and season with salt.
- Fry in hot oil until golden and crispy on both sides.
- Remove fish and set aside.
- Melt butter and cook minced garlic until fragrant.
- Add sliced chilies and Schezwan sauce; stir briefly.
- Pour in water and simmer until the sauce thickens.
- Return fish to the pan and baste with sauce.
- Serve immediately over rice.
Notes
Pat fish very dry for maximum crispiness.
Adjust chilies to control the heat level.
Store leftovers refrigerated up to 2 days.
Reheat gently to keep the crust from softening.
Adjust chilies to control the heat level.
Store leftovers refrigerated up to 2 days.
Reheat gently to keep the crust from softening.