How to Cook Bangus Curry
If this fish is one of your favorite food then I think this bangus curry will be a great addition to your menu.
Servings: 4 servings
Calories: 286kcal
Ingredients
- 2 pcs boneless bangus (medium size)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- black pepper to taste
- Salt to taste
- 3 cloves minced garlic
- 1 pc small onion
- 1 pc thumb-sized minced ginger
- 1 pc tomato
- 1/2 cup water
- 1 1/2 cup coconut milk
- 1 pc red bell pepper diced
- 1 pc carrot peeled and diced
- 1 pc potato peeled and diced
- 2 Tbsp curry powder
- 1 Tbsp sugar
- 2 Tbsp fish sauce
- 2 pieces finger chili
- cooking oil for frying
- 4 pcs calamansi (extract the juice)
Instructions
How to Cook Bangus Curry
- Season bangus with salt and pepper. Sprinkle calamansi juice all over the fish.
- In a deep plate, combine cornstarch, flour, salt and pepper. Mix until well combined. Dredge the bangus until well coated.
- Heat cooking in a pan and fry the bangus until golden brown. When done, transfer to a wire rack and let it cool. This way the skin will be crunchy and not soggy.
- Heat about 2 Tbsp of oil or butter in a pan and sauté onion and garlic until fragrant. Add the tomatoes and stir. Simmer until the tomatoes are soft.
- Add carrots and potatoes and a little bit of water about 1/2 cup. Let it simmer for 2 to 3 minutes until the carrots and potatoes are fork tender.
- Add curry powder, coconut cream and 1/2 cup water. Simmer for a few minutes while stirring.
- Season the sauce with patis and sugar while stirring. Add siling labuyo to make it slightly spicy.
- To assemble the bangus curry, put the fried bangus in a serving plate and pour the curry sauce over the bangus when ready to serve.
Video
Notes
Notes on Serving the Dish:
When all the ingredients are cooked, don't combine the fried fish with the curry sauce immediately when not ready to serve. It will make the fish soft and not as appetizing compared to the bangus that the skin is still crispy.
Tip to maintain the fish crispyness:
After frying the fish, don't transfer it directly on the plate. Put it on the wire rack so that the steam coming from the fish won't make the skin soggy. Cool it down first on the rack then transfer it on the plate when ready to serve.
After frying the fish, don't transfer it directly on the plate. Put it on the wire rack so that the steam coming from the fish won't make the skin soggy. Cool it down first on the rack then transfer it on the plate when ready to serve.