Bangus Belly ala Pobre

This bangus dish is more of a bistek style recipe. The milkfish bellies are marinate first in the mixture of kalamansi, Worcestershire sauce, salt and pepper. Then it is lightly fried in cooking oil and drizzled with fried garlic in olive oil. A really good alternative to plain fried bangus bellies or dinaing na bangus. Anyway you can use any part of the fish but since bangus is so bony, you really have to buy boneless bangus. The belly part of the bangus is the boneless part of the fish so most of the time it is more convenient using that part.

Advertisements

To cook bangus belly a la pobre; Combine calamansi juice, Worcestershire sauce, salt and pepper. Use this to marinate bangus bellies for at least 10 minutes. In a saucepan, heat olive oil. Add chopped garlic and cook until light brown. Remove from heat. Season bangus bellies with some salt and fry in a saute pan. Place fried bangus bellies on plate and drizzle with garlic chips in olive oil. Garnish with chopped olives. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Cook Bangus Belly a la Pobre
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fish Recipe
Cuisine: Filipino
Serves: 2 servings
Ingredients
  • 2 pcs bangus bellies (milk fish bellies)
  • 2 Tbsp chopped garlic
  • 2 pcs calamansi (lime), extract the juice
  • 1 Tbsp. chopped olives
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. olive oil
  • cooking oil for frying
  • salt and pepper to taste
Instructions
Advertisements
How to cook Bangus Belly a la Pobre:
  1. Combine calamansi juice, Worcestershire sauce, salt and pepper.
  2. Use this to marinate bangus bellies for at least 10 minutes.
  3. In a saucepan, heat olive oil. Add chopped garlic and cook until light brown.
  4. Remove from heat. Season bangus bellies with some salt and fry in a saute pan.
  5. Place fried bangus bellies on plate and drizzle with garlic chips in olive oil.
  6. Garnish with chopped olives.

 

Advertisements

Bangus ala Pobre