Ingredients

The following ingredients have 4 Servings
  • 1 head garlic, peeled and minced
  • canola oil
  • 2 boneless bangus bellies, cut into halves
  • salt and pepper to taste
  • 1/2 cup flour
  • 1/4 cup calamansi or lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon butter
  • 1 medium onion, peeled and cut into 1/4-inch rings

Instruction

  • In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.
  • Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.
  • Add to the pan (with garlic oil) in a single layer and cook, turning as needed until nicely golden crisp, and cooked through. Remove from pan and keep warm.
  • In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.
  • In a pan over medium heat, heat about 1 tablespoon butter.
  • Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.
  • Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.