Bangus ala Pobre
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
265 kcal
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Course
Main Course
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Cuisine
Filipino
Bangus ala Pobre
Description
To prepare Bangus ala Pobre, garlic is first cooked in oil until golden and crisp, which flavors the frying oil used for cooking boneless bangus belly pieces dredged lightly in flour. The fish is fried until golden and cooked through, then kept warm. A sauce made from calamansi juice (or lemon juice), soy sauce, oyster sauce, brown sugar, and water is combined and simmered briefly with butter until slightly reduced and glossy.
The cooked fish is served on a heated plate with the sauce poured over, garnished with fresh onion rings and the reserved fried garlic bits. The frying in garlic oil adds depth of flavor and texture contrast to the crisp fish skin and tender fish meat. The sauce brings a tangy presence complemented by the savory oyster sauce and balancing sweetness.
Serve this dish hot, often alongside steamed rice, as part of a Filipino meal. Heating the serving plate before adding the fish helps keep the dish warm longer and improves presentation.
For best results, fry garlic first to flavor the oil, and handle the sizzling plate carefully to maintain safety. Adjust salt and pepper seasoning on the fish according to taste.
Ingredients
- 1 head garlic peeled and minced
- canola oil
- 2 bangus belly boneless, cut into halves
- salt to taste
- black pepper to taste
- ½ cup flour
- ¼ cup calamansi juice or lemon juice
- ¼ cup soy sauce
- ¼ cup water
- 1 teaspoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon butter
- 1 onion medium, peeled, cut into ¼-inch rings
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.
Notes
- Fry the garlic first to infuse the oil, enhancing flavor for frying the fish.
- If using sizzling plates, warm them in the oven or on the stovetop before serving for better heat retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 1006mg | 42% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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