Pinaksiw na Boneless Bangus Belly with a Twist

For the bangus:

¼ k boneless bangus belly
¼ tsp freshly coarsed ground pepper
¼ tsp rock salt

1. Combine freshly ground pepper and rock salt and rub over bangus belly. Leave for 30 minutes in the fridge.

Roasted garlic:

1 large head garlic
1 tsp extra-virgin olive oil
5 basil leaves
½ tsp muscovado sugar
Aluminum foil (approx. the size of bond paper)

1. Peel the outer layer of the garlic head but keep the outer covering of each clove. Slightly cut the top portion of the head. Place the garlic head on the aluminum foil. Rub the head with the muscovado sugar and wrap with the basil leaves. Drizzle with the olive oil, then wrap it with the aluminum foil and place in the preheated (300ºF) oven. Roast for 8 minutes.

For the balsamic vinegar with ampalaya sauce:
30 ml balsamic vinegar
1 c water
2 tsp ginger in fine strips
10 strips red bell pepper
Blanched ampalaya strips
1 head roasted garlic cloves
2 tbsp extra-virgin olive oil
½ tsp freshly ground course black pepper
1/8 tsp rock salt
1 tsp muscovado sugar
3 basil leaves

1. Combine all ingredients except the basil leaves with the bangus belly and bring to a boil. Do not cover.

2. Cover and simmer for 5-10 minutes. Remove the bangus.

3. To serve, place bangus belly on one corner of the plate, then top it with the ginger strips and roasted garlic cloves. Coil the around the bell pepper strips on top of the garlic cloves.

4. Toss in ampalaya strips and roasted garlic cloves. Garnish with basil leaves.
Congratulations to Ms.Ma. Josette Robles-Dalisay, 34 who made these delicious recipe. Eat Healthy, Live Healthy.

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