Bangus a la Pobre

Level up dinner with this quick and easy Bangus a la Pobre recipe! Fried to golden perfection and topped with a tangy and savory sauce, onions, and crispy garlic, it's a full-flavored dish that's perfect with steamed rice.

A la Pobre, which literally translates to "poor man's" in Spanish, is a type of cooking where meat, chicken, or fish are prepared in copious amounts of garlic and oil. In this bangus version, milkfish fillets are dredged in flour, fried until golden and crisp, and topped with a tangy and savory a la bistek sauce, onions, and crispy garlic.

Ingredient notes

As its name suggests, this bangus a la Pobre is a simple dish made with relatively inexpensive ingredients, most of which you probably already have on hand.

• Garlic- the fried bits add flavor and crunch; the infused oil also enhances the flavor.
• Milkfish- the recipe uses boneless fillets for ease of eating, but other cuts would work.
• Flour- coats the fish for extra crispiness
• Calamansi juice- if unavailable, substitute lemon or lime juice
• Butter- adds creaminess
• Soy sauce- adds umami flavor
• Oyster sauce- adds a savory and slightly sweet taste
• Brown sugar- balances the flavors with a hint of sweetness
• Onion rings- use as garnish and to add a touch of freshness
• Salt and Pepper- seasonings

Cooking instructions

1. Brown garlic. Heat about ½ cup oil in a wide pan until warm. Add garlic and cook until golden brown and crisp. Remove from pan and drain on paper towels. Reserve oil.
2. Fry bangus. Season the fish with salt and pepper to taste and dredge in flour to fully coat. Add to the pan (with garlic oil) in a single layer and pan-fry until nicely golden crisp and cooked. Remove from pan and keep warm.
3. Reduce sauce. Combine lemon juice, soy sauce, oyster sauce, brown sugar, and water in a small bowl. In a pan over medium heat, heat about 1 tablespoon butter. Add the sauce mixture and simmer slightly reduced.
4. Serve. Arrange fried bangus on a heated sizzling plate or platter. Drizzle with the sauce and garnish with onion rings and toasted garlic.

How to serve and store

• Serve bangus a la pobre as an appetizer with your favorite drinks or as a main dish with steamed rice. Enjoy it for breakfast with sinangag or for lunch with coconut rice for truly flavorful meal.
• To serve, arrange the fried fish fillets on a sizzling plate or a platter. Top with fresh onion rings, crispy garlic bits, and the sauce. If using sizzling plates, carefully heat the metal plates in the oven or on the stovetop for a few minutes before serving to retain heat.
• Store leftovers in a container with a lid and refrigerate for up to 3 days. Reheat in a microwave until completely warmed through. Garnish with a fresh set of onions and crispy garlic.