How to Cook Bangus Ala Pobre
A very easy to cook fish recipe is here in front of you! I'm sure you are going to love this recipe because it is delicious and easy to cook.
Servings: 3 Servings
Calories: 154kcal
Ingredients
- 1 whole whole boneless bangus
- salt and pepper to taste
- 1/8 cup cornstarch
- 1/8 cup flour
- 1 piece onion slice into rings
- 6 cloves garlic sliced thinly
- cooking oil for frying
- 1/8 to 1/4 cup soy sauce
- 1/8 to 1/4 cup calamansi juice or lemon juice
- 1/2 cup water
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar
Instructions
How to Cook Bangus Ala Pobre
- Buy a dressed boneless bangus with the scales, innards, gills and bones removed. Then cut the bangus in half.
- Season the fish with salt and pepper buy rubbing it on the meat and the skin.
- Combine cornstarch and flour in a deep dish and dredge the fish until fully coated. Set aside.
- Heat 1/2 cup of cooking oil in a frying pan and fry the onions for 30 seconds. Remove from oil and set aside.
- In the same pan, fry the garlic until brown in medium heat. When brown, remove from pan and set aside.
- In the same pan, fry the bangus until golden brown about 5 minutes on each sides in medium heat. When cooked remove from oil and put in a strainer to drain excess oil.
- In the same pan, remove the oil and leave only 2 Tbsp. of the used oil. Turn on heat and put soy sauce, calamansi juice, water, oyster sauce and sugar.
- Bring the mixture in to a boil until the sugar is dissolved. Then put the onions and fried bangus and simmer for 3 minutes.
- Turn off heat and transfer to a serving plate then garnish with fried garlic on top. Serve with steaming cooked rice and enjoy!
Video
Notes
Cooking Tips of Bangus ala Pobre Recipe:
- Choosing the Right Bangus: When selecting a boneless bangus for your Bangus Ala Pobre, opt for a fish that is fresh and firm to the touch. Avoid fish with an overly fishy smell, as this may indicate it is not fresh. If possible, choose a bangus that has been cleaned and prepared by a reliable fishmonger to save time and effort in the kitchen.
- Perfecting the Crispy Coating: To ensure a crispy and golden-brown coating on your bangus, make sure to thoroughly coat the fish with the cornstarch and flour mixture. Press the mixture onto the fish to ensure it adheres well. Additionally, let the coated fish rest for a few minutes before frying to allow the coating to set and adhere better.
- Balancing the Flavors: Achieving the perfect balance of flavors in the sauce is key to a delicious Bangus Ala Pobre. Taste the sauce before adding the fish and adjust the seasoning as needed. You can add more soy sauce for saltiness, calamansi juice for acidity, or sugar for sweetness, depending on your preference.