another Filipino delicious way of cooking Bangus or Milkfish
Ingredients
1 whole butterflied boneless Bangus scales removed and cut into 6 pcs
¼ cup lemon juice or calamansi
¼ cup soy sauce
⅓ cup water
3 garlic cloves finely chopped
1 onion sliced into thin rings
Ground black pepper
Canola oil
Instructions:
Season the fish with a little salt. In a large frying pan, heat about ⅓ cup of oil and fry bangus until golden. Set aside on a plate lined with paper towels. Combine the lemon juice, soy sauce and water in a small bowl. Set aside.
In another pan, drizzle 2 tablespoons of oil. Add garlic and when lightly browned, set aside half to use as topping(optional). Add in the onions and saute for a few seconds then pour in the liquids (lemon,soy,water). Simmer on low for a minute. You can also save some of the onions and add at the very end for some crunch.
Gently add in the fried fish. Taste and adjust seasoning, if needed. Add a few cracks of ground black pepper. Turn the heat off.
To serve, place some of the onions on the serving platter then arrange bangus on top. Pour the sauce over then top with the rest of the onions and the reserved fried garlic (if using). Serve with rice.
