Crispy Garlic Bangus and Cream of Pumpkin Soup

Ingredients for Crispy Garlic Bangus and Cream of Pumpkin Soup

• 1 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, divided
• 1 tablespoon parsley, minced
• 70 g Knorr Cream of Pumpkin Soup mix
• 700 ml water

How to cook Crispy Garlic Bangus and Cream of Pumpkin Soup

1. 1.Rub the bangus with 1 1/2 teaspoons salt; set aside.
2. 2.Cook garlic in oil over low-medium heat until golden; remove garlic and reserve all but 3 to 4 tablespoons oil.
3. 3.Stir-fry rice over medium-high heat for 2 minutes; season with 1/2 teaspoon salt and some garlic, then cook 1 minute.
4. 4.Heat reserved garlic oil to about 350°F. Coat bangus in flour and cornstarch, then fry flesh-side down 5 minutes and skin-side down 3 minutes.
5. 5.Top fish and rice with parsley and remaining garlic. Boil soup mix with water, stirring until thickened, then serve alongside.