Ingredients
• 1 whole boneless tinapang bangus, cut into 6 pieces
• ¼ cup lemon juice or calamansi
• ¼ cup soy sauce
• 1/3 cup water
• 3 pieces cloves of garlic, chopped
• 1 piece onion, sliced into thin rings
• ground black pepper
• canola oil
Instructions
1
Season the fish with a little pinch of salt.
2
In a large frying pan, heat about 1/3 cup of oil and fry bangus until golden. Set aside on a plate lined with paper towels.
3
Combine the lemon juice, soy sauce, and water in a small bowl. Set aside
4
In another pan, drizzle 2 tbsp of oil. Add garlic, and when lightly browned, set aside half to use as a topping (optional).
5
Add in the onions and sauté for a few seconds, then pour in the lemon, soy sauce, and water. Simmer it on low for a minute.
6
Gently add in the fried fish. Taste and adjust seasoning, if needed.
7
Add a little ground pepper. Turn the heat off.
8
To serve, place some of the onions on the serving platter, then arrange bangus on top. Pour the sauce over, then top with the rest of the onions and the reserved fried garlic. Serve with rice.
