January 23, 2019
Bangus Belly Steaks with Calamansi Butter Sauce and Cauliflower Rice

Makes: 2 – 3 servings
Preparation and cooking time: 1 hour


Cauliflower rice:
2 pieces large cauliflower, chopped
2 tablespoon oil
3 tablespoons garlic, minced
½ cup red onion, minced
⅓ cup chicken stock

Bangus Steak:
2 pieces boneless bangus belly
½ tablespoon garlic powder
½ tablespoon onion powder
1/2 teaspoon cayenne pepper
2 tablespoons soy sauce
Ground black pepper, to taste
Seasoned flour, as needed
2 tablespoons butter
Oil, for frying

Calamansi Butter sauce:
1 teaspoon oil
1 tablespoon garlic
Salt, to taste
Ground Black Pepper, to taste
1 tablespoon parsley
¼ cup butter
1 ½ teaspoon calamansi juice

Cauliflower Rice:
1. Grate cauliflower finely.
2. In a pan over medium heat, sauté onions and garlic in oil over medium heat until fragrant. Add grated cauliflower and continue cooking for about 2 minutes. Season with salt and pepper.
3. Add chicken stock and cook until all liquid evaporates.
Bangus Steak:
1. Season bangus belly with garlic powder, onion powder, cayenne powder, soy sauce, and ground black pepper. Marinate for 30 minutes.
2. Dredge with seasoned flour.
3. Pan fry bangus steaks in oil and butter until crispy. Set aside.
Calamansi Butter Sauce:
1. In a pan over medium-low heat, saute minced garlic in oil until light brown. Season with salt and pepper. Mix in parsley.
2. Turn off heat. Melt butter in the residual heat. Stir in calamansi juice. Drizzle over bangus and serve with cauliflower rice.