PESANG BANGUS RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
2 Tablespoons (30 ml) Cooking oil
1/4 cup (60 grams) Onions, chopped
2 Tablespoons (30 grams) Garlic, chopped
1 Tablespoons (15 grams) Ginger, sliced
1/4 cup (60 grams) Tomatoes, diced
1/2 kilo (500 grams) Bangus, cut into serving size
1 Liter (1000 ml) Rice washing
1 teaspoon (2.5 grams) Black peppercorns
2 cups (150 grams) Cabbage, sliced
2 cups (50 grams) Pechay, sliced
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
2 teaspoons (10 ml) Fish sauce
1 stalk (10 grams) Onion leeks, chopped
Reduced sodium by 30%
Original sodium content: 2 1/2 teaspoons (12.5 g) Salt
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 119.7 |
| Carbohydrates (g) | 4.2 |
| Proteins (g) | 11.2 |
| Fat (g) | 6.5 |
| Dietary Fiber (g) | 0.7 |
| Calcium (mg) | 73.6 |
| Iron (mg) | 1.9 |
| Sodium (mg) | 339.8 |
Good to Know Nutrition Facts!
The Omega-3 content of milkfish is excellent for the heart, for arthritis, for the nerves, and for the brain.
Preparation time: 10 minutes
Cooking time: 10 minutes
Procedure
- SAUTÉ. – In a pan heat oil, sauté onion, garlic, ginger and tomatoes. Pour in rice washing and simmer.
- SIMMER. Add Bangus and peppercorns. Simmer for 10 minutes. Add cabbage and pechay and cook for another 1-2 minutes.
- SEASON. Sprinkle 1 pack of AJI-NO-MOTO®, add fish sauce, and mix well.
- SERVE. Transfer to a serving bowl, top with onion leeks, serve and enjoy.
Makes 10 servings
Serving size: 1 cup (132 g)
Cooking Tips
You can use bok choy instead of green cabbage or napa cabbage. Napa cabbage has the same cooking time as bok choy’s.
Product Used
