1whole butterflied boneless Bangusscales removed and cut into 6 pcs* (see notes)
¼cuplemon juiceor calamansi
¼cupsoy sauce
⅓cupwater
3garlic clovesfinely chopped
1onionsliced into thin rings
Ground black pepper
Canola oil
Instructions
Season the fish with a little salt. In a large frying pan, heat about ⅓ cup of oil and fry bangus until golden. Set aside on a plate lined with paper towels. Combine the lemon juice, soy sauce and water in a small bowl. Set aside.
In another pan, drizzle 2 tablespoons of oil. Add garlic and when lightly browned, set aside half to use as topping(optional). Add in the onions and saute for a few seconds then pour in the liquids (lemon,soy,water). Simmer on low for a minute. You can also save some of the onions and add at the very end for some crunch.
Gently add in the fried fish. Taste and adjust seasoning, if needed. Add a few cracks of ground black pepper. Turn the heat off.
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 (if using). Serve with rice.
Notes
*I always use frozen Sarangani Boneless Bangus. The best quality of the frozen kind. To remove the scales easily, do it while the fish is still half frozen.