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Bangus a la Pobre

Bangus a la Pobre

Level up dinner with this quick and easy Bangus a la Pobre recipe! Fried to golden perfection and topped with a tangy and savory sauce, onions, and crispy garlic, it's a full-flavored dish that's perfect with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

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

Instructions

  1. Brown garlic. Heat about ½ cup oil in a wide pan until warm. Add garlic and Cook it until it gets golden and crisp. Take them out of the pan and drain on paper towels. Reserve oil.

  2. Fry bangus. Season the fish with salt and pepper to taste and dredge in flour to fully coat. Add to the pan (with garlic oil) in a single layer and pan-fry until nicely golden crisp and cooked. Take them out of the pan and keep warm.

  3. Reduce sauce. Combine lemon juice, soy sauce, oyster sauce, brown sugar, and water in a small bowl. Get a pan - medium heat and warm up about 1 tablespoon butter. Add sauce mixture and simmer slightly reduced.

  4. Serve. Arrange fried bangus on a heated sizzling plate or platter. Drizzle with the sauce and garnish with onion rings and toasted garlic.

  5. Serve bangus a la pobre as an appetizer with your favorite drinks or as a main dish with steamed rice. Enjoy it for breakfast with sinangag or for lunch with coconut rice for truly flavorful meal.

  6. To serve, arrange the fried fish fillets on a sizzling plate or a platter. Top with fresh onion rings, crispy garlic bits, and the sauce. If using sizzling plates, carefully heat the metal plates in the oven or on the stovetop for a few minutes before serving to retain heat.