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Level up your common pinaksiw na bangus with this surprising twist!
1. Season bangus with ½ pack of MAGGI MAGIC Sinigang.
2. Sauté garlic , ginger, finger chili and peppercorn in oil.
3. Add bangus and cook for 2 minutes per side. Dissolve remaining ½ pack of MAGGI MAGIC Sinigang in water. Pour into the pan with the bangus. Add ampalaya and eggplant. Season with MAGGI MAGIC SARAP® and simmer for 10 minutes. Transfer into a serving bowl and serve.
Fat : 10g
Seasoning the fish before cooking it in soup allows the flavors to seep into the fish itself instead of concentrating the flavor in the sauce.
How to Steam
How to Simmer
How to Bake and Roast
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1 kg boneless bangus, cut into serving pieces
1 pack 22g MAGGI MAGIC ® Sinigang Original
2 tbsp vegetable oil
1 head garlic, crushed
2 pcs thumb-size ginger, julienned
2 pcs finger chili
2 tsp black peppercorn
1 cup water
1 cup sliced ampalaya, rinsed
2 pcs eggplant, halved and biased
2 sachets MAGGI ® MAGIC SARAP®