Bangus Belly Steaks with Cauliflower Rice

Grate cauliflower finely.

In a pan over medium heat, sauté onions and garlic in oil over medium heat until fragrant. Add grated cauliflower and continue cooking for about two minutes. Season with salt and pepper. Add chicken stock and cook until all liquid evaporates.

Season bangus belly with garlic powder, onion powder, cayenne powder, soy sauce, and ground black pepper. Marinate for 30 minutes.

Dredge with seasoned flour.

Pan fry bangus steaks in oil and butter until crispy. Set aside.

In a pan over medium-low heat, saute minced garlic in oil until light brown. Season with salt and pepper. Mix in parsley.

Turn off heat. Melt butter in the residual heat. Stir in calamansi juice. Drizzle over bangus and serve with cauliflower rice.