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+ servings

Crispy Garlic Bangus and Cream of Pumpkin Soup

Crispy fried milkfish belly with cream of pumpkin soup makes a perfect pair.
Prep Time5 minutes
Cook Time18 minutes
Course: Main Course
Keyword: bangus, pumpkin
Servings: 2 people
Calories: 1294kcal
Author: Vanjo Merano


  • 1 piece bangus belly
  • 8 cloves garlic crushed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup cooking oil
  • 4 cups leftover rice
  • 2 1/2 teaspoons salt
  • 1 tablespoons parsley minced

Pumpkin Soup Ingredients:

  • 70 g Knorr Cream of Pumpkin Soup
  • 700 ml water


  • Start by rubbing 1 ½ teaspoons of salt all over the bangus belly. Set it aside.
  • Make the garlic infused oil. Pour oil into a pan. Add the crushed garlic. Turn on the stove and adjust the heat between low and medium setting. Slowly cook the garlic while stirring once in a while until it turns golden brown. Remove garlic from the pan and place in a clean bowl. Also remove the oil leaving around 3 to 4 tablespoons in the pan. Place the oil in a bowl as well.
  • Apply medium to high heat on the pan. Add the leftover rice. Stir-fry for 2 minutes. Add ½ teaspoon salt. Toss until all the salt and rice are well distributed. Taste your garlic fried rice to determine if more salt is needed and add more as necessary. Add a portion of the fried garlic. Continue cooking for 1 minute. Transfer to a serving plate. Set aside.
  • Pour the garlic infused oil on a clean pan. Heat it up to around 350F.
  • Combine flour and cornstarch in a resealable bag and shake well. Place the bangus inside the bag. Seal the bag and shake until the fish gets coated with the flour mixture.
  • Fry the meat side of the fish for 5 minutes. Turn it over and continue frying the opposite side for 3 minutes.Transfer to a serving plate with the rice. Top with parsley and remaining fried garlic.
  • Make the Cream of Pumpkin Soup by combining 700 ml of water with 70 g of Knorr Cream of Pumpkin Soup mix. Stir until all ingredients are well blended. Pour the mixture into a cooking pot and apply heat. Let it boil and then stir until desired thickness is achieved. Transfer the soup into a serving bowl. Serve with crispy garlic bangus and garlic fried rice. Share and enjoy!



Calories: 1294kcal | Carbohydrates: 112g | Protein: 14g | Fat: 89g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 54g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 4337mg | Potassium: 398mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3170IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 2mg