In this recipe, crispy bangus fillets find their way to a Japanese rice bowl.
Serves 6
Prep Time 20 minutes
Cooking Time 30 minutes
500 grams bangus belly fillets, sliced into 6 pieces
4 tablespoons calamansi juice
1/2 cup and 1 tablespoon light soy sauce, divided (we used Kikkoman)
1/2 cup all-purpose flour
vegetable oil for frying
2 cups dashi stock
1 and a half white onions, sliced
4 tablespoons mirin
3 tablespoons brown sugar
1 teaspoon sake
6 cups cooked Japanese rice
3 teaspoons nanami togarashi (Japanese seven-spice powder)
2 tablespoons pickled red ginger, for garnish nori strips, for garnish
1. Marinate bangus in calamansi juice and 1 tablespoon light soy sauce for 30 minutes.
2. Dredge each bangus fillet in flour. Heat oil in a frying pan and sear each side of the fillet over high heat, about 1 minute per side.
3. Combine dashi, onions, remaining light soy sauce, mirin, sugar, and sake in a medium saucepan. Simmer sauce for 3 to 5 minutes.
4. Add bangus belly fillet and continue to simmer over low heat for 5 to 7 minutes. Remove from heat.
5. Arrange hot Japanese rice in 6 individual bowls. Sprinkle each bowl with 1/2 teaspoon nanami togarashi. Spoon sauce over the rice.
6. Top with bangus belly and drizzle with 1 tablespoon sauce. Repeat to make a total of 6 bowls. Garnish with pickled ginger and nori.
