This boneless marinated Bangus (Milkfish) of Dagupan is perfect. But since this is the second time I’m eating this Bangus. I am going to cook this Bangus in bistek style a.k.a. Bangus ala Pobre. But I am not using calamansi because I ran out of Calamansi. I’m using a light version of vinegar instead.
This recipe turned out to be super duper tasty, this Daing ala Pobre is so yummy! BTW, my Dagupan Boneless Marinated Bangus is from Small Town Deli which I bought in grocery. They’re so good actually! If you can’t find any Marinated Milkfish, you may try our Marinated Bangus too.
Bangus Ala Pobre Recipe
1 large Boneless Marinated Bangus of Dagupan
4 cloves garlic, minced
1 large white onion, sliced in rings (divided)
4 tbsp soy sauce
3 tbsp worcestershire sauce
1 tsp sugar
½ cup water
1 tbsp red wine vinegar (or calamansi, or if using white vinegar try it with 1 tsp first)
Olive oil, for frying
½ teaspoon black pepper powder
Toasted garlic bits, garnish (I bought the bottled ones in grocery)
Garlic salt, or regular salt, to taste
In a non-stick pan, heat some olive oil using medium to low heat (20°C to 10°C) . Fry the Daing na Bangus for about 5 minutes per side until golden brown (adjust heat to low once pan is hot so you don’t burn it about 8°C in my induction).
Once bangus is crispy and golden brown, turn off heat. Drain from oil and transfer into a plate.
Using the same pan, saute garlic and half of the small ring onions (reserve the half for later, large rings) until soft and fragrant.
Adjust heat to low (8°C). Add in soy sauce, worcestershire sauce, 1 tbsp red wine vinegar, sugar, water and pepper. Let the vinegar simmer before mixing it.
Then add in the fried bangus and spoon some sauce on top of the fried Bangus, let it simmer but don’t let it dry. Season with salt to taste.
Simmer quickly to let the Bangus absorb some sauce. Add in the second half of onion rings. Cover the pan. Turn off heat.
Garnish top of Bangus with Toasted garlic bits to make it really more delicious. Serve hot and enjoy!
Cooking Notes: Do it your own toasted garlic bits, sliced the garlic thinly, and deep fry it in a small saucepan over low heat. Slow cooking and deep fry until golden brown.