Monday, November 16, 2009
* 8 pcs of calamansi, cut in half, juices squeezed and without the seeds.
* 4 spoons of soy sauce
* 500 grams or a pack of boneless bangus belly cut into 5 or 6 parts
* minced garlic, lots of them
* 1 big onion, sliced into rings
* a spoon of margarine or butter
* a pinch or two of ground pepper
* cooking oil
Marinate bangus in a mixture of calamansi and soy sauce. Note that the ratio is 2 pieces of calamansi to 1 spoon of soy sauce should you wish to have more sauce. It is best if you marinate this overnight but an hour will do if pressed for time.
In a big frying pan on medium heat, saute garlic in a tablespoon of oil. Once again, do not let it turn brown. Take pan out of the fire and scoop out the cooked garlic using a spoon. Leave the oil in the pan and set aside the garlic for later.
Next, saute the onion rings in the same pan depending on how cooked you want them then scoop them out and set them aside. Add another teaspoonof oil in the pan if needed.
Now take the bangus out of the marinade.
Fry the bangus until you can see the edges are slightly burnt (dark brown, not black). Once the meat is done, you may pour in all of the marinade. At this point you may stir in the onions, or top them later when serving. Or, you may stir in half, and top half of the onions. Make sure the marinade covers all of the meat pieces. Once it boils, turn the heat off.
Put them all on your serving plate and bring back the pan on the fire. Put your spoonful of margarine or butter on the pan and let it melt, then add the cooked garlic. Turn it off right away when it boils and add some ground pepper and stir with a spoon.
Spoon all that buttery garlic goodness over the finished product. For some, they prefer to add the margarine or butter to the oil before frying the meat and just top the toasted garlic later when serving so you may go that route too.