My children are fond of fish. The boneless kind. Maybe because that's all we have in the fridge most of the time. Normally, I'd marinate it in calamansi juice, soy sauce/Worcestershire sauce and magic sarap. But since a friend shared his instant fish rub, I'd been using that ever since. But of course, toyomansi is still good.
Deep-fried and crispy. That's how we do our fish. Until I got bored and I tried this....
BANGUS BELLY ALA POBRE
INGREDIENTS
1 boneless bangus belly, marinated with toyomansi
2 tbsp calamansi juice
1/4c soy sauce
2 tbsp brown sugar / muscovado
1 med onion, cut into rings
PROCEDURE
1. In a bowl, mix calamansi juice, soy sauce and brown sugar. Set aside.
2. Fry bangus belly on non-stick pan (if available). Fry both sides but do not overcook. Fish shouldn't be crispy.
3. Add onion rings.
4. Pour over the fish your calamansi-soy sauce-sugar mixture.
5. Simmer for a few more minutes to cook the fish with its sauce.
Serve with garlic bits on top. (I couldn't coz hubby is allergic to garlic!)
No comments:
Post a Comment