Bangus Tocino

1 kg boneless bangus fillet

½ cup light brown sugar

1 tbsp salt

3 garlic clovesfinely chopped

2 tbsp soy sauce

2 tbsp rice vinegar

4 ½ tbsp pineapple juice

2 drops red food coloring

1 tbsp cooking oil

Siding

3 cups garlic rice

2 fried egg

1 tbsp chopped cilantro

1 tbsp atsara

Slice bangus fillet into square cuts.

In a bowl, combine brown sugar, pineapple juice, salt, rice vinegar, soy sauce, garlic, red food coloring. Mix until well combined. Add salt according to taste.

Add the bangus slices into the marinade and let them marinate in the refrigerator for at least 4 hours and at most 72 hours.

In a pan, place the bangus tocino and raise the temperature to medium heat. Let it cook, and make sure to get some light char on them. Set aside for serving.

Serve the Bangus Tocino with the garlic rice, fried eggs, chopped cilantro and atsara.

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Bangus Tocino