MENUDONG BANGUS. Using kitchen scissors, cut 500gms Sarangani Bay milkfish fillet into cubes. Marinate for 30 minutes in chinese soy sauce. Fry for 5 minutes. Place 2 cups cubed potatoes on top, cover and allow to cook until bangus is golden brown and crispy, and potatoes are well done. Reduce oil. Add 1 pack 150g Del Monte tomato paste, 1 cup chicken stock, 3 tbs muscovado sugar, and 1/2 cup raisins. Mix well and simmer for 5 minutes. Add 1 tbs fresh-ground pepper, and 1 pack 8g Magic sarap (or season to taste).
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