Bangus (milkfish) and broccoli stir fry
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 400-g. pack of bangus belly fillets
1 tbsp. of finely minced garlic
1 onion, thinly sliced
1 carrot, cut into thin rings (half circles if the carrot is large)
about 3 c. of broccoli florets
2. c. of cooking oil
salt and pepper
3/4 c. of flour
1 tbsp. of tapioca or cornstarch
1 c. of fish or vegetable broth
2 tbsps. of oyster sauce
1/2 tsp. of sugar
1/2 tsp. of sesame seed oil
Cooking procedure :
Cut the bangus belly fillets into small pieces, about 2 by 2 inches. Season with salt and pepper.
Heat the cooking oil in a wok until it starts to smoke. Dredge each piece of bangus in flour, shake off the excess and deep fry until golden. Fry in batches if your cooking pan isn’t big enough to accommodate them all at the same time. Drain on absorbent paper towels.
Pour off the cooking oil until only about a tablespoonful remains. Stir fry the carrot and broccoli for about a minute. Add the garlic and onion and stir fry for another 15 seconds. Return the bangus fillets to the pan and toss lightly.
Mix together the broth, oyster sauce, starch, sesame seed oil and sugar. Pour into the cooking pan with the fish and vegetables. Cook, stirring, just until the sauce thickens.
Serve at once. Best with hot rice.
[tags]milkfish, bangus, fish+recipe, seafood+recipe, vegetable+recipe, broccoli, cooking[/tags]
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Mukang masarap, pero walang bangus belly lang dito, maybe lapu-lapu fillet is fine? or chicken fillet. ma try nga. thanks sa recipe.
sassy,
yum! i love bangus and brocolli but I never tried cooking them in one dish.
creative!
Armina, lapu-lapu would be great with broccoli!
Relly, quiche with pechay? wow! I love quiche but I’m not so good at making the crust. Gotta practice.
Kats, diet kasi eh. Need to be extra creative hehehe
bangus with broccoli? who would’ve thought . . . you really do have a very creative imagination. thanks a bunch! my family will be surprised for sure! more power to you!
would it be ok if the bangus is velveted rather than being drenched in flour??
Gene’s student, it isn’t drenched in flour; it is DREDGED in flour.
What do you mean by velveted?
Hardly buy bangus because of the scales and bones. Of course, can have it cleaned for for extra$. I would probably try catfish belly instead. Like your site.:cool:
sorry for the typo…….anyway hopefuly there is a word “velveted”…… anyway you velvet by lighly frying the item in a semi hot cooking oil, i tried it in shrimp, pork and chicken in our asian table, as far as i remember its good for chinese stir fry.
Gene’s student, yah, that should do the trick. I only dredge the fish in flour to avoid oil spatters while frying. Makes cleaning up easier.
Hi Connie,
Well i finally tried this recipe for lunch today and my mom was so appreciative! She absolutely loved it and so did I of course
She said it should be included in a restaurant menu 
Ang sarap talaga! 
The picture looks so appetizing!!! I want to try this tonight but I only have cauliflower on hand (instead of broccoli). You think that would work?
Thanks for the recipe!!!
hi connie,
don’t have sesame oil, what do you suggest?
also, how do i prepare fish broth? or me available po ba na cubes or powder?
this is a good recipe, i want to try it.
thanks!
Lizette, I never recommend broth cubes or powdered broth because they reek of MSG. Boil a head of a fish in water with spices or even just fish bones.
I don’t know of any worthy substitute for sesame seed oil.
I’ve been checking your website for years now, and tried several recipes already, though I only try the easy to prepare ones.
I searched your archive for bangus belly, for a change on the table. I’ve been sick and tired of plain fried bangus belly ever since we found where to purchase them… and found this recipe. tried it the same day, as soon as I went home. I have 3 toddlers in the house, a teenager, and a picky husband. But they all loved it! Funny thing is, the kids wasked for more “sabaw”, thinking htat the sauce is soup. As always!
Keep up the good work! God bless!
this might be the recipe that makes me buy a wok!