Bangus ala Pobre is fried milkfish belly coated in a glossy soy-calamansi sauce and topped with onions and toasted garlic.
35 minutes · Serves 4
Ingredients for Bangus ala Pobre
500 g boneless bangus belly, cut into serving pieces
1/4 cup cornstarch, for dredging
5 cloves garlic, minced
1 big yellow onion, cut into rings
Oil, for frying
Salt and pepper, to taste
1/4 cup soy sauce
2 tablespoons oyster sauce, optional
2 tablespoons lemon or calamansi juice
1 tablespoon butter
1 teaspoon cornstarch, from the leftover dredge
1/3 cup water
How to cook Bangus ala Pobre
1.Heat enough oil for shallow-frying in a skillet over medium-high heat.
2.Season the bangus belly pieces lightly with salt and pepper, then dredge them in the 1/4 cup cornstarch and shake off the excess.
3.Fry the fish skin-side down first, turning once, until both sides are golden brown and the fish is cooked through. Remove and set aside.
4.Lower the heat to medium-low and toast the minced garlic in the same oil until golden. Remove the garlic promptly with a sieve and set aside, keeping the oil in the pan.
5.In a bowl, mix the soy sauce, oyster sauce if using, lemon or calamansi juice, 1 teaspoon cornstarch, and water until smooth.
6.Cook the onion rings in the same oil over medium heat until softened, then remove and set aside.
7.Add the butter to the skillet and let it melt into the remaining oil. Pour in the sauce mixture and cook, stirring, until thickened.
8.Return the fried bangus to the pan and turn gently to coat with sauce. Transfer to a serving dish, pour the remaining sauce over the fish, and top with the onions and toasted garlic.
