Bangus ala Pobre

5 from 5 votes

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 Time10

Cook Time20

Total Time30

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 265kcal

Author: Lalaine Manalo

Ingredients

1 head garlic, peeled and minced
canola oil
2 boneless bangus bellies, cut into halves
salt and pepper to taste
½ cup flour
¼ cup calamansi or lemon juice
¼ cup soy sauce
¼ cup water
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon butter
1 medium onion, peeled and cut into ¼-inch rings

US Customary - Metric

Instructions

In a pan over medium heat, heat about ½ 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.
Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.
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.
In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.
In a pan over medium heat, heat about 1 tablespoon butter.
Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.
Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.

Video

Notes

Fry the garlic bits first, so you'll have a flavor-infused oil to use for frying the fish.
For best results, use enough oil to fry the fillets. Cook them until golden, crispy, and fully cooked.
If using sizzling plates, carefully heat the metal plates in the oven or on the stovetop for a few minutes before serving.

Nutrition