By Gigi Schulze

This recipe was taught to me by an aunty, Tita Teleng R. de L. Colmenares, about 25 years ago. It has remained a favorite in my own family, though I have made a few “retoques” thru the years. But basically, we still call it “ang bangus ni tita Teleng”, when we refer to this viand.

1 big boneless bangus
Salt, pepper and calamansi
6 big cloves garlic (macerated finely)
¼ cup Lady's Choice mayonnaise (none of the sweet stuff, please)
1 Tbsp fresh parsley flakes (freshly snipped or cut; DO NOT CHOP)

PROCEDURE
1.)Clean bangus. Season with salt, pepper, and calamansi. Let stand for about 30 minutes, with meat side down on the marinade.
2.)Transfer bangus into a clean baking dish or tray. THROW away the marinade, as this is “langsa” already.
3.) Rub your garlic all over meat's surface. Then, spread your mayonnaise atop your garlic. Finally, sprinkle parsley flakes all over.
4.) Bake in the oven or in the turbo broiler for about 20-30 minutes, depending on the size of the bangus, at medium heat. Serve right away.

TIPS:
-Serve with coleslaw or just acharra. Eating it with kimchi, is just as good.
- Make sure you do not OVER bake or broil. Fish should just be slightly golden brown only and still moist.
- In my family, we scale the boneless bangus, because we also like to eat the skin.

Enjoy your Bangus ni Tita Teleng, and a big hug from the Red Hot Mama!!!