Bangus a la Pobre
An easy bangus recipe, this full-flavored dish is smothered with a rich garlic-infused sauce.
Servings 4
Calories 255kcal
Cost $6-$8
Equipment
- Large skillet (for frying)
- Small skillet (for the sauce)
Ingredients
- 2 small or 1 large boneless bangus, butterflied (see note)
- 2 tablespoons cornstarch or flour for coating
- 3 tablespoons extra-virgin olive oil or butter
- 6 cloves garlic minced
- 1-2 shallots or small red onion sliced into rings (see note)
- 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 teaspoon Knorr or Maggi liquid seasoning (see note)
- 2 teaspoons brown sugar
- ½ cup water more as needed
- 1 tablespoon cornstarch
- Ground black pepper to taste
Instructions
- Prepare the sauce: In a small bowl, mix soy sauce, calamansi or lemon juice, liquid seasoning, brown sugar, water, cornstarch, and pepper. Stir until the sugar and cornstarch are fully dissolved, then set aside.
- Prepare the bangus: Season with salt and pepper, then coat evenly with cornstarch or flour to help it crisp up when fried.
- Fry the bangus: In a frying pan over medium-high heat, add about ¼ inch of cooking oil. Fry the boneless fillets until crispy and golden brown. Remove from oil, drain on paper towels, and transfer to a platter or sizzling plate.
- Sauté the aromatics: In a small skillet, heat extra virgin olive oil (or butter) over medium heat. Sauté garlic until golden, then add shallots (or onion rings) and cook until lightly browned.
- Add the sauce: Pour in the prepared sauce and stir as it cooks. Let it thicken, then turn off the heat. Give it a taste and adjust as needed.
- Dress the fish: Spoon the warm sauce over the fried fish. Top with scallions, crispy shallots or garlic bits, and chilies, if desired.
Notes
- Boneless bangus: Mild, meaty milkfish often sold deboned or butterflied for convenience.
- Knorr or Maggi: Adds savory, umami flavor. You can sub with oyster sauce.
- Shallot: Milder and sweeter than onions. Sub with seared onion rings or thinly sliced red/yellow onions.
Nutrition
Calories: 255kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 1004mg | Potassium: 422mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg