Bangus Salpicao
A crispy and flavorful bangus belly dish cooked in the air fryer for a perfect weeknight treat, seasoned heavily with garlic and perfect with rice.
Servings: 4 servings
Calories: 380kcal
Ingredients
Main Ingredients
- 1 kg Bangus belly (boneless preferred)
- 10 cloves Garlic (chopped) Use more if desired for extra flavor.
- 1/4 cup Soy sauce
- 1/4 cup Calamansi juice or lemon juice Calamansi is preferred for authentic flavor.
- 1 tbsp Oyster sauce Optional, for a savory kick.
- 1 tsp Black pepper Adjust according to taste.
- as needed spray Oil spray or neutral oil
- as needed sheets Paper towels For drying the fish.
Instructions
Preparation
- Pat the bangus belly dry with paper towels to ensure crispy skin.
- In a bowl, mix soy sauce, calamansi juice, black pepper, and oyster sauce (if using). Add chopped garlic.
- Marinate the bangus belly for 15 to 25 minutes.
Cooking
- Preheat your air fryer to 200°C (390°F) for about 3 minutes.
- Place the bangus belly skin-side up in the air fryer without crowding.
- Air fry for 10 minutes, then flip and cook for another 5 minutes.
- Flip back skin-side up and cook for 2 to 5 minutes more until the skin is blistered and crispy.
- Optional: Toast extra garlic in a pan until golden and sprinkle on top before serving.
Notes
For best results, avoid overcrowding the air fryer and ensure to pat the fish dry thoroughly. Leftovers can be stored in an airtight container in the fridge for up to 2 days.