A lot of people say that the big, fat belly of the bangus or milkfish is the best part of the fish. Whether you agree or not, this well-seasoned fried bangus belly makes a delicious addition on family dining table on weekends.

Chef Vicky Rose Pacheco gives this ordinary fish a delicious upgrade with a simple drizzling of sukang tuba (coconut floral sap vinegar) and oyster sauce. Bangus has a nice firm texture with mild and sweet taste. It's also rich in vitamin B and omega-3 fatty acids.

"Bangus is so versatile," she says. "You can do so many things to it — fry, steam, smoked, stuffed, bake or grill. The bangus belly, which is actually the best part of the fish, is elevated further with a homemade marinade and slightly thickened with butter for a richer flavor."

The easy-to-follow recipe only requires a few ingredients. It's also best eaten with fried rice and scrambled eggs, and veggies on the side.

"Go fish at least once a week to encourage families to eat fish and be healthy," says Pacheco, executive chef and chief operating officer of 1771 Group of Restaurants.

Blissful Bangus Belly

Whole bangus 500g size, trimmed at sides, cut into 3 crosswise

100 ml bangus marinade

3 tbsp Palm oil

1 tsp Butter

For garnish:

40 g Pickled green mango, strips

3 g Red onions, sliced

3 g Native tomatoes, strips

Spring onions, chopped

Chopped brown garlic

For Marinade: