Recipe: Adobong Bangus Belly

Abaseria Deli's signature Adobong Bangus Belly is one of the restaurant's famous and often ordered dish. Its boneless, choice part is cooked in its tasty adobo sauce.

Abaseria Deli's signature Adobong Bangus Belly

My version calls for Sarangani Bay Bangus fillet sans the belly part. Though the belly is the sought after part of the fish, it was not available at the grocers. This 500 grams costs P68.00 in vacuum packs. Sulit since its all meat no bones.

• 250g Bangus belly or fillet
• Salt and pepper to taste
• Flour for dredging
• Adobo sauce:
• 2 cloves garlic, chopped
• 1 tbsp oil
• 1 tbsp soy sauce
• 1 tsp native vinegar
• 1/4 cup water
• 1 bay leaf
• Pepper corns
• Pinch of sugar
• Salt to taste

Season Bangus fillet pieces in salt and pepper and dredge in flour. Fry in hot oil until crispy on the outside. Set aside in a serving dish.

For the Adobo Sauce ( for Cebuanos, our adobo here actually has sauce left in the dish when it's cooked, unlike the adobo in other parts in Luzon which is cooked in adobo sauce until dry. We love to sawsaw it with rice. )

Brown the garlic in a little oil. Add the rest of the ingredients. Heat until it boils and turn it off. Pour sauce over the fried bangus. Serve with rice.