With the availability of boneless bangus (milkfish) these days, the complaint I had against the difficulty of eating bangus with all those bones to pick no longer applies. While it’s true that the price of boneless bangus, especially the belly, is much higher than whole bangus, as far as I’m concerned, the convenience is priceless. And this is especially true with packed school lunches. If boneless bangus weren’t available today, I doubt that the kids will ever agree to have bangus in their lunch boxes.
A pack of frozen bangus belly usually contains two pieces. I cut each piece into halves and one-half is usually enough for each of my daughters. But if you’re feeding teenaged sons, the consumption would probably be double.
1 boneless bangus belly, cut in half
freshly ground black pepper
2-3 tbsps. of cooking oil
juice of 6 pcs. of kalamansi
8 tbsps. of light soy sauce (I used Kikkoman)
fried garlic bits
1 onion, peeled and cut into rings
Cooking procedure :
Season the bangus belly with pepper.
Heat the cooking oil in a non-stick frying pan.
Lightly fry the bangus belly on both sides. No, you don’t want them to turn crisp because they will be unable to absorb the flavors from the kalamansi juice and the soy sauce. So, lightly frying the fish is best.
Add the onion rings to the frying pan, scattering them around the fish so that they are in contact with the oil.
Stir together the kalamansi juice and the soy sauce and pour directly over the fish.
Sprinkle the fried garlic bits on the fish.
Simmer for 2-3 minutes or just until the fish is done and has had time to absorb the seasonings.