Bangus ala Pobre

Ingredients

• 500 grams boneless bangus belly (cut into serving size)
• 1/4 cup cornstarch (for dredging)
• 5 cloves garlic (minced)
• 1 big yellow onion (cut into rings)
• oil (for frying)
• salt and pepper (to taste )
• 1/4 cup soy sauce
• 2 tablespoon oyster sauce (optional)
• 2 tablespoon lemon (or calamansi juice)
• 1 tablespoon butter
• 1 teaspoon cornstarch (from the leftover dredge)
• 1/3 cup water

Instructions

1. 1

   Heat just enough oil in a skillet or frying pan, over medium-high heat.

2. 2

   Lightly season fish belly cuts with salt and pepper. Then dredge lightly in cornstarch, shaking off excess if needed.

3. 3

   Fry directly in hot oil, skin side down first, turning it over once to cook both sides to a golden brown. Remove fish from pan and set aside.

4. 4

   In the same oil over medium-low heat, toast minced garlic until golden and then remove immediately from oil using a sieve and set aside. It will go on cooking from the residual heat so do not let it brown in the hot oil too much.

5. 5

   Combine all the ingredients for the sauce in a bowl and mix until well blended. Set aside.

6. 6

   Next, sweat the onions in the same oil over medium heat then remove and set aside.

7. 7

   Add the butter or margarine to the skillet with the remaining oil and let it melt. Then add the sauce mixture and cook until it thickens.

8. 8

   Now put the fried fish back into the pan to coat the fish with sauce then remove and arrange on a serving dish. Turn off the heat. Pour the remaining sauce on top of the fish and top with the cooked onions and toasted garlic.