Bangus ala pobre is a very easy to cook fish recipe and is here in front of you! I’m sure you are going to love this recipe because it is delicious and easy to cook. You only need to buy a boneless bangus which you can find in supermarkets frozen and packed and ready to cook.
But if you want it fresh you can always do the preparation of cutting the fish from head to tail on the back of the fish and removing the entrails, gills, scales and bones of the fresh bangus. I think that is the only part with is hard to do but you can always ask the fish vendor to do it for you. The rest of the cooking procedure it easy. So if you can’t decide what recipe to cook with your bangus, then I’m sure this is a good try.
A Delectable Filipino Fish Dish
Bangus ala pobre is a classic Filipino dish that showcases the richness of flavors and simplicity of preparation that Filipino cuisine is known for. This dish features boneless bangus, also known as milkfish, which is a popular fish in the Philippines known for its tender meat and delicate flavor. Ala Pobre, which means “the poor” in Spanish, refers to the generous use of garlic and oil in this dish, which is the cheapest ingredients you can find and adding a savory and aromatic touch to the fish.
Preparing the Bangus
To start, you’ll need a dressed boneless bangus, which you can easily find in supermarkets. If you prefer fresh bangus, you can ask your fish vendor to clean and prepare it for you. Alternatively, you can prepare it yourself by cutting the fish from head to tail on the back, removing the entrails, gills, scales, and bones.
Seasoning and Coating the Fish
Once you have your bangus ready, cut it in half and season it with salt and pepper, rubbing the seasoning into the meat and skin. In a deep dish, combine cornstarch and flour, then dredge the fish until fully coated. This coating adds a crispy texture to the fish when fried, enhancing its overall appeal.
Frying the Bangus
In a frying pan, heat cooking oil and fry the onions for 30 seconds until fragrant. Remove the onions and set them aside. Next, fry the garlic until brown, then set it aside as well. In the same pan, fry the bangus until golden brown on both sides, about 5 minutes per side. Once cooked, remove the bangus from the oil and drain excess oil by placing it on a strainer.
Creating the Ala Pobre Sauce
In the same pan, remove the excess oil, leaving only 2 tablespoons. Add soy sauce, calamansi juice, water, oyster sauce, and sugar to the pan. Bring the mixture to a boil until the sugar is dissolved. Then, add the fried onions and bangus back to the pan, simmering for 3 minutes to allow the flavors to meld together.
Serving Bangus Ala Pobre
Turn off the heat and transfer the bangus and sauce to a serving plate. Garnish with the fried garlic on top for an extra burst of flavor and aroma. Serve the milkfish hot with steaming cooked rice for a satisfying and delicious meal.
Wrapping-Up
Bangusala pobre is a delightful dish that is easy to prepare yet impressive in taste. Its combination of crispy fried fish, savory sauce, and aromatic garlic makes it a favorite among many Filipino households. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to be a hit.
How to Cook Bangus Ala Pobre
Ingredients
- 1 whole boneless bangus
- salt and pepper to taste
- 1/8 cup cornstarch
- 1/8 cup flour
- 1 piece onion slice into rings
- 6 cloves garlic sliced thinly
- cooking oil for frying
- 1/8 to 1/4 cup soy sauce
- 1/8 to 1/4 cup calamansi juice or lemon juice
- 1/2 cup water
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar
Instructions
How to Cook Bangus Ala Pobre
- Buy a dressed boneless bangus with the scales, innards, gills and bones removed. Then cut the bangus in half.
- Season the fish with salt and pepper buy rubbing it on the meat and the skin.
- Combine cornstarch and flour in a deep dish and dredge the fish until fully coated. Set aside.
- Heat 1/2 cup of cooking oil in a frying pan and fry the onions for 30 seconds. Remove from oil and set aside.
- In the same pan, fry the garlic until brown in medium heat. When brown, remove from pan and set aside.
- In the same pan, fry the bangus until golden brown about 5 minutes on each sides in medium heat. When cooked remove from oil and put in a strainer to drain excess oil.
- In the same pan, remove the oil and leave only 2 Tbsp. of the used oil. Turn on heat and put soy sauce, calamansi juice, water, oyster sauce and sugar.
- Bring the mixture in to a boil until the sugar is dissolved. Then put the onions and fried bangus and simmer for 3 minutes.
- Turn off heat and transfer to a serving plate then garnish with fried garlic on top. Serve with steaming cooked rice and enjoy!
Video
Notes
Cooking Tips:
- Choosing the Right Bangus: When selecting a boneless bangus for your dish, opt for a fish that is fresh and firm to the touch. Avoid fish with an overly fishy smell, as this may indicate it is not fresh. If possible, choose a bangus that has been cleaned and prepared by a reliable fishmonger to save time and effort in the kitchen.
- Perfecting the Crispy Coating: To ensure a crispy and golden-brown coating on your bangus, make sure to thoroughly coat the fish with the cornstarch and flour mixture. Press the mixture onto the fish to ensure it adheres well. Additionally, let the coated fish rest for a few minutes before frying to allow the coating to set and adhere better.
- Balancing the Flavors: Achieving the perfect balance of flavors in the sauce is key to a delicious bangus ala pobre. Taste the sauce before adding the fish and adjust the seasoning as needed. You can add more soy sauce for saltiness, calamansi juice for acidity, or sugar for sweetness, depending on your preference.
