1/2 cup UFC Hapi Fiesta Vegetable oil 500ml
4 cloves PG fresh garlic, crushed
1 pc BANGUS boneless, butterfly (daing) cut and deboned 320g, sliced into 4
¼ cup DATU PUTI Vinegar 350ml bottle
2 tbsp CREAM All Purpose flour
½ to ¾ cup Water
½ tsp UFC Cracked black pepper 30g
1 pack SILVER SWAN Wow Sarap All-in-One Seasoning 4gx12s
1/4 kl PG fresh potatoes, sliced thinly
1 pc PG fresh red onion, cut into rings
2 tbsp DATU PUTI Soy Sauce 340ml

1. In a pan, saute PG garlic in UFC Hapi Fiesta oil until just brown. Set aside for topping.
2. In the same pan, heat more oil for pan frying. Season PG potatoes with pinch of SILVER SWAN Wow Sarap All-in-One Seasoning. Fry until just cooked. Set aside.
3. Season BANGUS with 1 tbsp Datu Puti Vinegar and half of Wow Sarap Seasoning. Coat with CREAM All purpose flour. Fry until just golden brown. Set aside.
4. Saute onions for 2 minutes. Set aside half for topping.
5. To make the sauce, in a pan put the remaining onions, add remaining ingredients. Simmer uncovered for 3 minutes.
6. Pour sauce over fish. Top with reserved garlic and onion.