This is a unique bangus dish because it uses lemon instead of vinegar or calamansi as a souring agent. This dish is similar to sweet and sour fish because it also contains a little bit of sugar. You can increase the amount of sugar according to your preference.
1 kilo Bangus, cleaned and sliced
1 onion, chopped
3 cloves garlic, crushed
1 teaspoon ginger, sliced
1 small lemon, juice extracted
1 tsp rock salt or iodized salt
1/2 tsp pepper
3 laurel leaves
1 tsp brown sugar
How to cook bangus lemon:
- Coat the bangus with salt and fry until golden brown. Set aside.
- In another pan, saute garlic, onion and ginger. Then add lemon juice, laurel, brown sugar and pepper.
- Simmer for a few minutes and add a little water if the sauce is drying up.
- Then add the fried bangus and coat with the sauce very well. Serve hot.