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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.
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How to Simmer
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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®