Bangus ala Pobre
Bangus a la Pobre is easy to make yet so flavorful. Cooked until crispy and topped with a calamansi-soy sauce mixture, onions, and fried garlic, it's a tasty, budget-friendly dish that pairs well with steamed rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head garlic, peeled and minced
- canola oil
- 2 boneless bangus bellies, cut into halves
- salt and pepper to taste
- 1/2 cup flour
- 1/4 cup calamansi or lemon juice
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon butter
- 1 medium onion, peeled and cut into 1/4-inch rings
Instructions
- 1
In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.
- 2
Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.
- 3
Add to the pan (with garlic oil) in a single layer and cook, turning as needed until nicely golden crisp, and cooked through. Remove from pan and keep warm.
- 4
In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.
- 5
In a pan over medium heat, heat about 1 tablespoon butter.
- 6
Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.
- 7
Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.