Bangus Maki Milfish, Salted duck egg, Tomato and Rice wrapped in nori Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, Recipe from Bistro Luneta

Serves 4

Ingredients:

1/4 cup sushi rice vinegar

1 1/2 cup steamed Japanese rice

1/4 cup canola oil, for frying milkfish

1 whole boneless bangus (milkfish, cut butterfly-style)

2 pieces salted duck eggs, diced

1/2 cup plum tomatoes, seeded and diced

3/4 cup finely chopped yellow onions

5 pieces non wrapper

1 pack tempura batter mix, prepared according to package directions cooking oil, for deep frying

For the teriyaki sauce:

1 cup low sodium Japanese

soy sauce

1 cup granulated sugar

Japanese pickled ginger

Method:

Add sushi vinegar to steamed rice and set aside to cool.

Heat oil in pan and fry milkflsh, skin side first, then flip to cook the inside. Cook until golden brown. Set aside to cool.

Remove skin from ban gus and finely chop the meat.

Combine fish with salted eggs, tomatoes and onions.

Lay plastic wrap then non wrapper on rolling mat, Place sushi rice on the lower half of the non wrapper.

Put 1/3 cup of the bangus mixture evenly on top of the rice.

Roll up lightly to form a cylinder or a maki roll. Roll up remaining rice and bangus filling into 4 more maki rolls.

Dip the maki rolls in tempura batter and deep-fry until golden brown. This will take 40 to 60 seconds.

To make the teriyaki sauce, mix together low sodium soy sauce and sugar in a saucepan. Place over low heat and simmer for

about 15 to 20 minutes.

Cut each maki roll into 8 pieces and drizzle with teriyaki sauce. Serve with Japanese pickled ginger.