Pesang Bangus
AJI-NO-MOTO® Umami SeasoningIngredients
- 2 Tbsp. (30g) Cooking oil
- 1/2 cup (60g) Onion, chopped
- 4 Tbsp. (40g) Ginger, sliced
- 2 Tbsp. (20g) Garlic, chopped
- 1/2 kilo 500 Bangus, cut into 4 servings
- 1 tsp. (5g) Black peppercorns
- 4 cups (1000ml) Water
- 1 cup (170g) Potato, quartered
- 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
- 1 cup (135g) Cabbage, sliced
- 12 leaves (115g) Petchay, stalks and leaves
- 1/3 cup (20g) Onion leeks, chopped
Procedure
- SAUTÉ. In a pan, heat oil, saute onion, ginger and garlic until fragrant. Add bangus and saute for 1-2 minutes. Be careful not to damage the fish.
- SEASON. Season with fish sauce and black peppercorns.
- BOIL & SIMMER. Add water and potato. Boil for 3 minutes then simmer for 2-3 minutes or until potato is tender. Add AJI-NO-MOTO®, cabbage, pechay and onion leeks. Simmer for 1-2 minutes.
- SERVE. Transfer to a serving bowl. Serve and enjoy.
Cooking Tips
Allow the broth to simmer gently to let the flavors meld together. Avoid boiling vigorously to prevent the fish from breaking apart.
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
4
Serving size: 1 pc fish + 1 cup vegetables with soup (302.5 grams)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
289.2
Carbohydrates (g)
8.1
Proteins (g)
28.0
Fat (g)
15.8
Dietary Fiber (g)
2.2
Calcium (mg)
116.2
Iron (mg)
3.9
Sodium (mg)
822.1
Good to Know Nutrition Facts
Fatty fish like bangus are a good source of vitamin D. Vitamin D is crucial for bone health, immune function, and maintaining healthy skin. *5% sodium reduced vs. regular recipe .