Bangus ala pobre

Bangus ala pobre by: Yvienne Mapue and Gerald San Pedro

Yield: 500g

Ingredients:

Calamansi  (juice)6 pcs medium

Worcestershire sauce 30ml

Salt and Pepper (to taste)

Olive oil 20ml

Garlic (sliced)50g

Flour  50g

Block olives (chopped) 10g

                              Small bangus (butterflied)500g

Procedure:

Marinate bangus with calamansi juice, Worcestershire sauce for at least 30mins.

In a saucepan, heat the oil then add garlic and cook it until it is golden brown. Set the garlic aside.

Roll the bangus in the flour, salt and pepper mixture then pan-fry.

Plating:

place fried bangus on plate and drizzle with garlic chips (make it a lot).  Garnish with chopped olives.