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Add a photoOne of my grandma's recipes that I enjoyed. My daughter likes it too.
Ingredients
- 1 large bangus (middle only), butterflied, deboned and halved
- 1/4 cup soy sauce
- 10 pcs. calamansi, juiced
- 4 tbsp flour or cornstarch
- 4 medium onions, 2 chopped, the rest sliced into rings
- 1 head garlic, crushed finely
- 5 tbsp cooking oil
- 1/2 tsp cracked peppercorns
Directions
- In a shallow bowl, combine the soy sauce, calamansi juice and cracked peppercorns.
- Marinate the fish in the mixture for at least three hours, or overnight for thicker steaks. Place inside refrigerator if marinating overnight.
- Take out the meat from the marinade and dust very, very lightly with flour or cornstarch.
- In a frying pan or skillet, fry the meat to a light golden brown. Drain and set aside.
- In the same frying pan, using the leftover oil, fry the garlic till it sticks to the pan, then add the chopped onions and stir very slowly till the onions are translucent.
- Place the fish into the pan and let its juices mingle with the garlic and onions then pour in the marinade. Simmer for two to three minutes, adding water if necessary.
- Put in the onion rings and turn just enough for them to be coated in oil and heated then turn off the stove.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 562g | |
| Calories 914 | |
| Calories from Fat 608 | 67% |
| Total Fat 68.78g | 86% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 1.75g | |
| Cholesterol 0mg | 0% |
| Sodium 3611mg | 150% |
| Potassium 774mg | 22% |
| Total Carbs 67.23g | 18% |
| Dietary Fiber 8.4g | 28% |
| Sugars 17.99g | 12% |
| Protein 11.87g | 19% |
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