Bangus ala Pobre is all about crispy, boneless milkfish (bangus) generously topped with a flavorful garlic-infused sauce. The best part? You can make this fish a la pobre recipe in less than 30 minutes for a quick and satisfying meal.
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What is Bangus ala Pobre?
Bangus ala Pobre is a delicious, budget-friendly dish with fried milkfish, known locally as bangus. It's prepared in a style similar to Bistek, a tangy and savory steak dish with soy sauce, calamansi, toasted garlic, and seared onions.
The term "a la pobre" translates to "poor man's style" in Spanish. In Filipino cuisine, a la pobre recipes contain a protein, like chicken, cooked with a savory sauce containing copious amounts of garlic and sometimes onions.
Ingredients you'll need
Notes and substitutions
- Boneless bangus: Also called milkfish, this type of fish has a meaty texture and a mild taste. It's important to note that bangus naturally has plenty of small bones. For convenience, it's often sold already butterflied or deboned, saving you the trouble of bone-picking.
- Knorr or Maggi liquid seasoning: These are liquid condiments that add a savory, umami flavor to dishes. If you need a substitute, oyster sauce works great.
How to make this recipe
Step 1: Prepare the sauce
In a bowl, mix together soy sauce, Knorr or Maggi liquid seasoning, calamansi or lemon juice, brown sugar, ground black pepper, water, and cornstarch. Give it a good stir until the sugar and cornstarch dissolve completely. Then set it aside.
Step 2: Prepare the bangus
Season the bangus lightly with salt and pepper. Then evenly coat each piece with cornstarch or flour.
Step 3: Fry the bangus
Heat enough oil to cover about half an inch of your skillet over medium-high heat. Fry the bangus until each side is crispy and cooked to golden perfection. Drain on paper towels, then transfer to a serving plate.
Step 4: Sauté the aromatics
In a clean skillet, heat the extra virgin olive oil over medium heat. Start by sautéing the garlic until it just starts to turn golden. Then, toss in the shallots (or onion rings) and cook them until they're just lightly browned.
Step 5: Add the sauce
Pour the prepared sauce into the skillet and stir it as it cooks. It should thicken up in about a minute. Once thickened, turn off the heat.
Step 6: Dress the fish
Pour the warm sauce over the fried bangus. Feel free to add garnishes like scallions, crispy shallots or garlic bits, and chilies.
Recipe FAQs
Absolutely! While milkfish is traditionally used for Bangus ala Pobre, the delicious sauce works well with just about any fish, so feel free to pick your favorite.
Sure, you can definitely air fry the bangus! It’s a healthier option that still gives you that crispy texture, but uses less oil.
Absolutely! Frozen bangus works great for this recipe. You'll often find boneless or butterflied bangus sold frozen at Asian supermarkets, which is really convenient for this dish.
More bangus recipes
- Sinigang na Bangus: A sour soup made with bangus, tamarind, and various vegetables.
- Bangus Sisig: Chopped fried bangus with onions and chili peppers.
- Rellenong Bangus: Stuffed deboned milkfish, fried until crispy.
- Paksiw na Bangus: Milkfish cooked in a vinegar-based sauce.
- Tinapang Bangus: Smoked bangus with a savory, smoky flavor.
- Tinapa Fried Rice: Fried rice with smoked bangus flakes, eggs, and aromatics.
Other seafood recipes you may like
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📖 Recipe
Bangus a la Pobre
Equipment
- Skillet
Ingredients
- 2 boneless bangus see note
- 2 tablespoons cornstarch or flour for coating
- 3 tablespoons extra-virgin olive oil or butter
- 6 cloves garlic minced
- 1-2 shallots sliced into rings; sub: small red onion
- Salt and pepper to taste
- Neutral oil for frying
- Optional garnishes: scallions, fried garlic or shallots, or chilies
For the sauce
- 3 tablespoons soy sauce
- 2 tablespoons lemon or calamansi juice sub: lime juice
- 1 tablespoon Knorr or Maggi liquid seasoning sub: oyster sauce
- 2 teaspoons brown sugar
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
- In a bowl, combine soy sauce, Knorr or Maggi liquid seasoning, calamansi or lemon juice, brown sugar, ground black pepper, water, and cornstarch. Stir well until the sugar and cornstarch are completely dissolved. Set aside.
- Season the bangus lightly with salt and pepper. Then coat each piece evenly with cornstarch or flour.
- In a frying pan over medium-high heat, add about half an inch of cooking oil. Fry the boneless fillets on each side until crispy and golden brown. Remove from oil and drain on paper towels. Transfer to a platter or sizzling plate.
- In a clean skillet, heat the extra virgin olive oil over medium heat. Sauté the garlic until it begins to brown, then add the shallots and lightly sear them.
- Add the prepared sauce to the skillet. Briefly simmer while stirring until it thickens, about a minute. Turn off the heat.
- Pour the warm sauce over the fried fish. As an option, garnish with scallions, crispy garlic or shallots, and chilies.
Notes
- Boneless bangus: Also called milkfish, this type of fish has a meaty texture and a mild taste. It's important to note that bangus naturally has plenty of small bones. For convenience, it's often sold already butterflied or deboned, saving you the trouble of bone-picking.
- Knorr or Maggi liquid seasoning: These are liquid condiments that add a savory, umami flavor to dishes. If you need a substitute, oyster sauce works great.
Lorna
I’ve never tried this but it looks so good.
Nora Reyes
Hi Lorna, You should definitely give it a try, it's super tasty and easy to make! Let me know how it turns out 😄🐟