Monday, June 30, 2008

Bangus Belly ala bangusbelly

Well, it's bound to happen given this blog's url (for those on Multiply, I'm writing this on


bangus bellies
lemon juice
coarsely ground black pepper
garlic, minced
onion, minced
dried herbs mix (e.g., Italian Seasoning, Herbes de Provence)
olive oil

1. Marinate bangus bellies in lemon juice (you can also use lime or calamansi juice). Sprinkle with ground black pepper and dried herbs. Let it sit for an hour or more.

2. Stuff bellies with minced garlic and onion and fold over. You may stick in some toothpicks so the folded bellies will keep their shape and the minced garlic and onion will stay inside while cooking.

3. Drizzle with a little olive oil and broil or pan fry until golden brown.

Serve with steamed rice and sauteed leafy vegetables (I ate it with my old spinach recipe, sans the olives and Worcestershire sauce).

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