TORTANG BANGUS AND SCALLION PANCAKES
Prep time: 30 minutes
Cooking time: 15 minutes
Yields: 4 servings with steamed rice
1 whole grilled bangus (boneless)/relyenongbangus
3 tbsp cooking oil
1/2 cup all purpose flour
2 tbsp cornstarch
2 tbsp soy sauce
salt and pepper
3/4 cup chicken stock or water
1/2 medium size red onion, sliced thinly (4 oz)
1/2 large bell pepper – seeded, cored, and sliced thinly
1 bunch (4oz) scallions or green onions cut in half (3 inches length)
Remove fish meat/flesh from the fish. Set the skin on the side for a later use if not discarding.
Meanwhile – make the batter by
Combining the flour and cornstarch in a mixing bowl
then add soy sauce, season with salt and pepper.
Add chicken stock and keep whisking until it becomes thin batter.
Add onions and red bell pepper.
you can save some of the red bell pepper for garnish later if preferred.
Combine all ingredients well with the thin batter.
Meanwhile – using a large non stick skillet – pre heat cooking oil for 1 minute.
Add vegetables to the pan but not the batter.
Cook the torta for 2 minutes using medium heat.
After 2 minutes – drizzle “half” of the remaining batter on top of the torta.
use the back of the spatula to press the top into the torta.
Cook for another 2 minutes.
Meanwhile – whisk eggs.
After 2 minutes – add fish meat on top of the torta then drizzle beaten eggs on and around the fish.
press it down using a spatula.
Cook for 2 minutes using medium heat.
Total cooking time is 6 minutes.
Then flip it over and cook the other side for another 2 minutes over medium heat.
Slide onto a plate and serve.