Bangus Steak with Caramelized Onions, Rice and Baked Chopped Veggies

For the Bangus Steak

4 pieces Bangus Fillet

3 tbsp Soy sauce

2 piece White Onion

3 piece Garlic clove

5 g Vegetable, Spring Onion

3 pieces Calamansi

0.5 cup Vegetable Oil

1 tsp Sea Salt

2 tsp Corn starch

5 g Black Pepper Crushed

2 tbsp Water, warm

For the Baked Chopped Veggies

50 g Vegetable, Eggplant

30 g Bell Pepper Red

1 piece Carrot

1 piece Sweet potato

1 piece Red Onions

4 piece Stringed Beans

40 ml Olive oil

2 tsp Sea Salt

5 g Black Pepper Crushed

For Bangus Steak: mince garlic, squeeze calamansi and slice the onion into rings. Combine garlic, calamansi juice and soy sauce.

Marinade the bangus fillet with the soy-calamansi mixture for 10 mins.

In a heated pan, drizzle the oil then pan fry the marinated bangus fillet. Cook in a medium low heat for 5 minutes on each side.

Combine cornstarch and warm water to make the slurry. Add the slurry into the remaining marinade and mix until well incorporated.

Add the slurry marinade mixture into the pan with the bangus fillet, add onion rings and cook for another 5 mins. Once cooked, garnish it with spring onions.

For Baked Chopped Veggies: on a lined baking pan, arrange chopped veggies. Drizzle olive oil, season with salt and pepper.

Bake in a preheated Breville oven under 200 Deg C for 20 minutes.

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Bangus Steak with Caramelized Onions, Rice and Baked Chopped Veggies