Bangus ala Pobre is a fish dish where the fish is usually fried and simmered in a salty-sour sauce. I have no idea why this fish dish is termed ala pobre since pobre means poor when translated literally in English.
The original plan is to fry the bangus as it is the classic way of cooking bangus ala pobre. The thing is I was in pain for two days because of the fried foods (one fried chicken and 2 pcs of fried lumpia only!!!) I ate some two nights ago.
So, I decided to bake the fish. I was actually looking forward to a very crispy bangus fillet, but I didn’t achieve that as it came out a little crispy only. The good thing about this dish is that the fish is really very tasty, very savory.
My suggestion for best result is for you to deep or even shallow fry the fish as it will be crispier.
BAKED BANGUS ALA POBRE
Milk fish sliced into fillet – 6 to 8 pcs
Garlic, coarsely chopped – 10 cloves
Onions, sliced into rings – 2 medium or as desired
Scallions, sliced diagonally
Brown Sugar – 1/2 tsp
Black pepper powder
Soy Sauce (UFC brand) – 1/2 c
Freshly squeezed lime juice from 2 medium fruits
Black pepper powder
Cornstarch – 1/3 c
Black pepper powder – 1/2 tsp
White pepper powder – 1/2 tsp
Cooking Procedure :
1. Mix all the ingredients for the marinade sauce and marinade the fish. Drain and set aside the marinade sauce. Pat dry the fish.
2. Heat oven to 250 degrees Celsius
3. Mix the ingredients for the coating then coat each slice of the milkfish.
4. Grease the baking dish with 2 tsp of oil. Arrange the coated milkfish on the baking dish.
5. Bake for 15 minutes.
6. Heat oil in a pan and fry the garlic until it turned brown and crispy. Remove garlic from pan and set aside.
7. Saute onions and scallions in the same oil until aromatic.
8. Pour the marinade, black pepper powder, and sugar and bring to a simmer. Simmer for at least 5 minutes.
9. Pour the sauce on the fish.
Garnish with the fried garlic and remaining scallions before serving
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