If you regularly use the internet as resource for recipes, it would be safe to assume you’re already familiar with Connie Veneracion, the sassy lawyer behind the wildly popular Casa Veneracion. I have been a follower of her blog even back when I didn’t know what a blog was. In late 2005, I stumbled upon her site in search of how to make yema balls and it has since become a regular read of mine. Her teeming arsenal keeps me glued for hours, deeply absorbed in her fascinating stories of family, home, and travels. But although she writes about a variety of subjects, I come mostly for the food. Her site has hundreds of recipes, from favorite classics to outside-the-box meal ideas.
If there was a catalyst, an event that precipitated my decision to start food blogging, I have to say it was in 2007 when Connie posted her daughters’ school lunch for the day. Not only did the bangus a la pobre packed in plastic containers had me salivating, it also had me considering a blog of my own. How cool it would be, I thought, to have a virtual place I can “store” my recipes and at the same time, document my family’s everyday memories. A few weeks after, I had a website up and running. No, it was not Kawaling Pinoy but that’s another story for another day.
- 2 boneless bangus bellies cut into halves
- salt and pepper to taste
- juice of 1 lemon about 1/4 cup
- 1/4 cup soy sauce
- 1/4 cup water
- 1 medium onion peeled and cut into 1/4-inch rings
- 2 cloves garlic peeled and minced
- Season fish with salt and pepper to taste.
- In a small bowl, combine lemon juice, soy sauce and water. Set aside.
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and cook, stirring regularly, for about 1 minute or until half done. Remove from pan and keep warm.
- In another pan over medium heat, heat about 1/2 cup oil. Add fish and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- Remove oil from pan except 1 tablespoon. Add garlic and cook for about 30 seconds or until aromatic. Add lemon juice-soy sauce mixture and bring to a boil, scraping sides of pan. Add lightly-fried bangus bellies and cook, spooning sauce over fish, for about 3 to 5 minutes or until fish is cooked through and coated with sauce. Remove from pan. Arrange fish on a serving plate, spoon sauce on top and garnish with the onions. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”