Bangus ala Pobre is a Filipino dish similar to Bistek Tagalog using milk-fish instead of beef. Bangus ala Pobre is a fish dish where the bangus or milk-fish is lightly fried and simmered in soy sauce, lemon juice, garlic and onions.
Other calls Bangus ala Pobre Fishtek or Fish Bistek but one thing for sure, this Bangus ala Pobre is nothing pobre (pobre in Spanish means poor) in taste. This dish is so delicious with steam rice and great for pulutan.
This easy to make version of Bangus ala Pobre will surely rule your dinner table. Give this delicious Bangus ala Pobre recipe a try or save it for later. Some people like using just the bangus belly and that is fine. I have few whole boneless bangus in the freezer and I need to cook them sometime right. Also, check out related post below. Click on the name link to see complete recipes.
1 large boneless butterflied bangus (around a pound and a half)
1/2 tsp salt
1/2 tsp ground pepper
1/2 tbsp flour
1/3 cup soy sauce
1/3 cup kalamansi or lemon juice
1/3 cup water
5 cloves garlic, minced
1 small onion, cut into rings
1 small carrot, sliced (optional)
cooking oil for frying
chili peppers, sliced
Pat dry boneless bangus using a paper towel. Sprinkle the bangus with salt, ground pepper and flour. Set aside.
In a wide pan over medium heat, add about a 1/2 cup of cooking oil. Add onions and cook for about a minute. Remove cooked onions and set aside. Add carrots to the pan and cook for about a minute. Remove cooked carrots and set aside. Add minced garlic and cook for about a minute or until golden brown and crisp. Remove browned garlic and set aside.
Fry fish turning once until slightly browned and half cooked. Remove fish from the pan and set aside. Remove oil from the pan except 2 tablespoon. Add water, soy sauce, calamansi/lemon juice and few pieces of cooked onions to the pan and bring to a quick boil.
Add fried bangus and cover pan. Simmer in medium-low heat until fish is cooked and coated with sauce for about 5 minutes. Top with chili peppers.
Remove fish from the pan and arrange on a serving plate. Pour remaining sauce over the fish and garnish with fried onions, carrots and garlic. Serve hot with steamed rice and enjoy!
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