1tablespoonstapioca starchor corn starch dispersed in 2 tablespoons of water
Start heating the cooking oil in a wok or frying pan.
Cut the tofu into small squares.
Cut the fish into similar size. Sprinkle with salt and pepper.
When the oil is got, add all the tofu and fry until lightly browned (see tips). Drain on paper towels.
Reheat the oil.
Dredge the fish squares in starch and fry, in batches, until golden and crisp. Drain on paper towels.
Pour off the oil. Scrape or wipe the wok with paper towels to remove burnt starch that may be stuck.
Pour in and mix together the soy sauce, mirin, sake, sugar and ginger. Boil for a minute. Add the starch solution. Cook, stirring often, until thick and no longer cloudy. Turn off the heat, add the tofu and fish. Toss to coat each piece of tofu and fish with sauce. Serve the tofu and bangus (milkfish) belly fillets with teriyaki sauce immediately.
Tofu and bangus (milkfish) belly fillets with teriyaki sauce printed from https://casaveneracion.com/tofu-and-bangus-milkfish-belly-fillets-with-teriyaki-sauce/ for personal use only. Not for republication nor distribution.