Bangus ala Pobre
Boneless Bangus (milkfish) belly fried to a golden crisp then coated with a savory soy-calamansi glaze, this Bangus ala Pobre dish is super easy to make using simple and affordable ingredients.
- 500 grams boneless bangus belly cut into serving size
- ¼ cup cornstarch for dredging
- 5 cloves garlic minced
- 1 big yellow onion cut into rings
- oil for frying
- salt and pepper to taste
- ¼ cup soy sauce
- 2 tablespoon oyster sauce optional
- 2 tablespoon lemon or calamansi juice
- 1 tablespoon butter
- 1 teaspoon cornstarch from the leftover dredge
- ⅓ cup water
Heat just enough oil in a skillet or frying pan, over medium-high heat.
Lightly season fish belly cuts with salt and pepper. Then dredge lightly in cornstarch, shaking off excess if needed.
Fry directly in hot oil, skin side down first, turning it over once to cook both sides to a golden brown. Remove fish from pan and set aside.
In the same oil over medium-low heat, toast minced garlic until golden and then remove immediately from oil using a sieve and set aside. It will go on cooking from the residual heat so do not let it brown in the hot oil too much.
Combine all the ingredients for the sauce in a bowl and mix until well blended. Set aside.
Next, sweat the onions in the same oil over medium heat then remove and set aside.
Add the butter or margarine to the skillet with the remaining oil and let it melt. Then add the sauce mixture and cook until it thickens.
Now put the fried fish back into the pan to coat the fish with sauce then remove and arrange on a serving dish. Turn off the heat. Pour the remaining sauce on top of the fish and top with the cooked onions and toasted garlic.
Calories: 81kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1133mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg