Bangus Ala Pobre

This beloved Filipino dish, whose name translates to "poor style" in Spanish, has a rich culinary history. Originally a humble and budget-friendly way of preparing fish, it showcases the fusion of influences from Chinese immigrants and centuries of trade and colonization. Combining the simplicity of fried milkfish with the flavors of garlic and soy sauce, it has evolved over time, with regional variations adding depth and complexity to the dish. Today, Bangus Ala Pobre remains a popular comfort food choice in Filipino homes, celebrating the nation's diverse culinary heritage with its delightful flavors.

Nutrition Facts:

Calories: 240

Total Fat: 12g

Saturated Fat: 4g

Cholesterol: 50mg

Sodium: 810mg

Total Carbohydrates: 21g

Dietary Fiber: 0.5g

Sugars: 5g

Protein: 12g

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 8-12 servings

Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.

Ingredients:

2 pcs Bangus “Milkfish” (boneless, cut into serving size)

½ cup All-purpose flour

¼ cup Cornstarch

1 tbsp. Salt

¼ - ½ cup Oil

2 tbsp. Garlic (minced)

For the Sauce:

3 tbsp. Soy sauce

2 tbsp. Oyster sauce

2 tbsp. Brown sugar

2 tbsp. Calamansi or lemon juice

1 tsp Ground pepper

1 tbsp. Cornstarch

2 tbsp. Butter or margarine

For Garnish:

Spring onions (chopped)

Directions:

Step 1: Preparation

Start by deboning a Bangus (Milkfish) and cutting it into pieces suitable for serving.

Step 3: Coating the Fish:

In a mixing bowl, combine the all-purpose flour and cornstarch. Sprinkle salt evenly over each side of the Bangus slices. Coat the Bangus slices with the flour and cornstarch mixture, ensuring they are evenly covered. Gently tap to remove excess flour. Repeat this step for all the fish slices.

Step 3: Cooking the Crispy Bangus:

In a frying pan, heat the cooking oil over medium heat. Fry the minced garlic until it turns light golden brown. Remove the garlic from the pan and set it aside. Reuse the same oil to fry the Bangus slices. Fry them until they become golden brown or fully cooked, which should take about 3-4 minutes per side. Ensure they are crispy and golden.

Step 4: Preparing the Savory Sauce:

While waiting for the Bangus to finish frying, prepare the sauce. In a bowl, combine the soy sauce, oyster sauce, calamansi or lemon juice, ground pepper, brown sugar and water. Mix until all the ingredients are well incorporated. Add cornstarch to the sauce and mix thoroughly, ensuring there are no lumps.

Step 5: Creating the Flavorful Sauce:

In a pan, add the butter, when it's almost melted, pour in the sauce mixture. Bring the sauce to a boil, stirring occasionally until it reaches the desired consistency. Taste the sauce and adjust the flavor according to your preference.

Step 6: Plating and Serving:

Place the crispy Bangus slices on a serving plate. Pour the savory sauce generously over the Bangus. Sprinkle the fried garlic and chopped spring onions on top for added flavor and a pop of color. This dish pairs wonderfully with freshly cooked rice, fried rice, or even kimchi fried rice.

Serve & Enjoy! 💖