Fried Bangus and Saluyot Salad (Jute Salad) Recipe

AJI-SHIO® Garlic Seasoning Mix, AJI-SHIO® Pepper Seasoning Mix

Ingredients

Fried Bangus:
  • 1/2 cup (125 ml) Cooking oil
  • 1 pack (6 grams) AJI-SHIO® Garlic Seasoning Mix
  • 6 pieces (350 grams) Bangus, sliced
Saluyot Salad (Jute Salad):
  • 2 cups (40 grams) Saluyot leaves (Jute Leaves), blanched
  • 1 cup (60 grams) Onion, rings
  • 2 cups (100 grams) Tomato, rings
  • 1/2 cup (125 ml) Vinegar
  • 2 teaspoons (12 grams) Sugar, brown
  • 1 teaspoon (5 grams) AJI-SHIO® Pepper Seasoning Mix

Procedure

  1. SEASON . the bangus wiith AJI-SHIO® Garlic Seasoning Mix.
  2. FRY. In a pan, heat oil and fry the seasoned bangus until golden brown. Set aside.
  3. BLANCH. Pour water in a pan and let it boil. Dip the jute leaves in boiling water for 10-30 seconds. Immediately drain the excess water and place on a plate.
  4. ASSEMBLE & SEASON. In a plate, mix jute leaves, tomatoes and onions. Season with AJI-SHIO® Pepper Seasoning Mix.
  5. ASSEMBLE. Serve Jute leaves with Fried Bangus while hot.

Cooking Tips

To maintain the vibrant color of your leafy greens after blanching, immediately dip the blanched vegetable in ice-cold water.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 piece (70 grams) Fried Bangus and 1 cup Saluyot Salad (90 grams)

Products Used

AJINOMOTO AJI-SHIO® Garlic Buy Now
AJINOMOTO AJI-SHIO® Pepper Buy Now

Nutrition Facts

Calories per serving (kcal)
375
Carbohydrates (g)
65.4
Proteins (g)
4.5
Fat (g)
10.5
Dietary Fiber (g)
Calcium (mg)
57
Iron (mg)
1.7
Sodium (mg)
Phosphorus (mg)
95
Vitamin A (mg RE)
34
Thiamin (mg)
0.08
Riboflavin (mg)
0.06
Niacin (mg NE)
2
Vitamin C (mg)
18

Good to Know Nutrition Facts

Meal Serving Idea : 1 cup rice, 1 slice Fried Bangus (70 grams), 1 cup Saluyot Salad, 1 piece Red Apple.

Jute leaves are good sources of calcium, phosphorus, iron and potassium.

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