Bangus a la pobre

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.

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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.

Ingredients :

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.



Comments

  1. rose z says

    i do this same recipe for my daughter’s baon but using the cheaper bangus back fillet as she doesn’t like the taba… :D

  2. Connie says

    So do I, Ellen. Bangus is nothing without the belly hehehehe

    missy, it’s a carry over from “steak a la pobre” which uses cheaper cuts of beef in lieu of real steaks.

  3. Connie says

    Ah seasoned for pang-daing? You’ll have to omit the kalamansi juice but the cooked dish will taste more like adobo than bistek.

  4. mareza says

    i love bangus anyway it’s cook…
    this one is making me hungry…
    bangus belly is expensive though and i’m a frugal cook.
    imagine me buying a whole salmon and cutting it all up and then divide it serving portions then in the freezer.i must be out of my mind.

  5. says

    My husband (who does the market rounds hehe) buys boneless bangus. Actually, he buys them fresh and whole and for an additional 5pesos fee per piece, the vendor debones them. Ang galing at bibilis nila ha!

  6. Connie says

    mareza, i call that organized. i can only wish i was more organized hehehe

    chats, i’ve seen that done at the taytay public market. ok lang manood dun kasi di mabantot. dito sa antipolo, ang palengke, hay naku… sa supermarket na lang nga!

  7. abby says

    wow connie, you gave the usual fried bangus a twist. i’ve got a pack of bangus belly in the fridge, i might just try this. thanks!

  8. kristine says

    Hi connie! sarap nito! my husband, who rarely eats fish, loved this! he even had a second serving of rice.

  9. Alunsina Nunez says

    tried this today and it rocked the house! my husband who doesnt eat bangus that is not fried tried it and he liked it.

    the search function really brings out surprising results. thanks!

  10. ernie says

    i used to cook boneless bangus marinated with vinegar, ground pepper,garlic and salt for at least 30 mins, then fried it, but this is somtehing diff.i’ll try this one..thanks!

    • Connie says

      The daing formula can get boring after a while. A break from it can make it exciting again after a while. :)

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