Bang Bang Bangus

Bang Bang Sauce

½ cup mayonnaise

¼ cup sweet chili sauce

1 tbsp sriracha

salt and pepperto taste

Crispy Bangus

500 g bangus fillet or bangus back fillet

1 cup buttermilk (1 cup milk +1 tbsp of lemon juice)

1 cup potato starch or cornstarch

1 tbsp garlic powder

1 tbsp onion powder

½ tbsp spanish paprika

2 tsp salt

1 tsp ground black pepper

cooking oilfor frying

spring onionfor garnish

Bang Bang Sauce

Combine all the ingredients and mix well. Season with salt and pepper

Crispy Bangus

In a bowl, combine the bangus and buttermilk. Marinate for 10 minutes.

In a separate bowl, combine the cornstarch, garlic powder, onion powder, Spanish paprika, salt, and ground black pepper.

Remove the bangus from the marinade then coat with the cornstarch mixture.

Fry the bangus until golden brown. Strain!

Transfer the crispy bangus to a bowl then drizzle with the bang bang sauce.

Toss and evenly coat the bangus with the sauce.

Transfer to a plate then top with Spring onions. Serve