Looking for a easy upgrade to bangus? Coat some fillets in a sticky-sweet honey garlic glaze.
If marinated and fried daing starts to feel tired, take your bangus (milkfish) to new places with a honey garlic glaze.
Making the sauce is as simple as simmering garlic and honey together, plus soy sauce and a splash of rice vinegar for a well-rounded flavor. It reduces to a sticky-sweet glaze to coat your fried bangus in, making for a fun change of pace to your usual ulam.
Take our recipe for the honey garlic glaze as an outline for how you want it to taste. Don’t like it garlicky? What's wrong with you? Use less garlic. Want it less sweet? Dial down the honey. Maybe add some chili flakes or hot sauce for a spicy glaze!
This honey garlic bangus goes well with a tangy ensalada on the side. Ryle recommends one made with tomatoes, red onions, burong mangga, chili, coconut vinegar, and cilantro!
Prepare bangus: Slice off and discard the heads and tails from the boneless bangus. Slice bangus lengthwise, going down the belly area until you have two meaty halves. Slice each half into 2–3 equal segments of bangus fillet with a bit of belly. Blot off any excess moisture with a paper towel. Season each piece of bangus with salt and pepper.
Dredge bangus: Add cornstarch to a wide dish or baking tray, then season with salt and pepper. Dredge bangus pieces in the cornstarch, patting and shaking off any excess, until evenly coated on all sides.
Fry bangus: Add neutral oil to a high-sided pan or wide pot over medium heat. Once oil temperature reaches 375°F, add dredged bangus pieces in batches. Fry bangus, flipping the pieces as necessary, until evenly golden brown on both sides, about 5 minutes per piece. Transfer fried bangus to a metal rack over a tray, or a plate lined with paper towels. Repeat with remaining bangus.
Make honey garlic sauce: In a separate large pan, melt butter over medium heat. Add garlic and sauté until fragrant and slightly browned, about 5 minutes. Add honey (use more if you like it sweeter) and soy sauce. Stir and allow to simmer and thicken. After a few minutes, taste and add vinegar to balance the sweetness.
You want this mixture to turn into a glaze just thick enough to coat your fish. If it starts to look too thick and caramelly, add a spoonful of water at a time to thin it out.
Coat bangus in sauce: Reduce heat to low. Add fried bangus to the sauce, working in batches if needed. Use tongs to turn and coat the fish in the glaze. Arrange honey garlic bangus in a serving plate, then garnish with minced green onions, toasted sesame seeds, and fried garlic bits. Serve with hot rice.
