filipino

Crispy Fried Bangus Belly with Spiced Vinegar and Tomato Cucumber Salad

Name: Crispy Fried Bangus Belly with Spiced Vinegar and Tomato Cucumber Salad
Yield: 1 serving
Cuisine: filipino
Ingredients: 252 g milkfish belly, sliced; 21 g vegetable oil; 34 g cane vinegar; 11 g soy sauce; 9 g garlic, minced; 6 g red chili, finely chopped; 138 g tomato, diced; 115 g cucumber, diced; 34 g red onion, thinly sliced; 1 g ground black pepper

This pan-fried dish pairs milkfish belly, sliced with cane vinegar, tomato, diced and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

19 g Carbohydrates

42 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

252g milkfish belly, sliced 378 kcal
21g vegetable oil 186 kcal
34g cane vinegar 6 kcal
11g soy sauce 8 kcal
9g garlic, minced 13 kcal
6g red chili, finely chopped 2 kcal
138g tomato, diced 25 kcal
115g cucumber, diced 17 kcal
34g red onion, thinly sliced 14 kcal
1g ground black pepper 3 kcal

Cooking instructions

Pat the fish dry well and lightly salt it. Let stand 5 minutes, then pat dry again.
milkfish bellyvegetable oil
Heat oil in a small pan over medium-high heat. Fry the bangus belly skin-side down until crisp, 4 to 6 minutes; flip and fry 2 to 3 minutes more until cooked through.
cane vinegarsoy saucegarlicred chiliground black pepper
In a small bowl, combine vinegar, soy sauce, garlic, black pepper, and chili. Set aside as the dipping sauce.
soy saucetomatocucumberred onion
Toss tomato, cucumber, and red onion in a bowl. Add a pinch of salt and a small splash of the dipping sauce if desired.
soy sauce
Serve the crispy fish hot with the dipping sauce and the fresh salad on the side.