Level up dinner with this quick and easy bangus a la Pobre recipe! Fried to golden perfection and topped with a tangy and savory sauce, onions, and crispy garlic, it’s a full-flavored dish that’s perfect with steamed rice.


A la Pobre, which literally translates to “poor man’s” in Spanish, is a type of cooking where meat, chicken, or fish are prepared in copious amounts of garlic and oil. In this bangus version, milkfish fillets are dredged in flour, fried until golden and crisp, and topped with a tangy and savory bistek-style sauce, onions, and crispy garlic.

  • Garlic– the fried bits add flavor and crunch; the infused oil also enhances flavor
  • Milkfish– the recipe uses boneless fillets for ease of eating but other cuts would work
  • Flour– coats the fish for extra crispiness
  • Calamansi juice– if unavailable, substitute lemon or lime juice
  • Butter– adds creaminess
  • Soy sauce– adds umami flavor
  • Oyster sauce– adds a savory and slightly sweet taste
  • Brown sugar– balances the flavors with a hint of sweetness
  • Onion rings– use as garnish and to add a touch of freshness

As its name suggests, this bangus a la Pobre is a simple dish made with relatively inexpensive ingredients, most of which you probably already have on hand.


Cooking Tips

  • Fry the garlic bits first so you’ll have a flavor-infused oil to use for frying the fish.
  • For best results, use enough oil to fry the fillets. Cook them until golden, crispy, and fully cooked.
  • If using sizzling plates, carefully heat the metal plates in the oven or on the stovetop for a few minutes before serving.

Serving suggestions

  • Enjoy bangus a la pobre as an appetizer with your favorite drinks or as main dish with steamed rice.
  • To serve, arrange the fried fish fillets on a sizzling plate or a platter platter. Top with fresh onion rings, crispy garlic bits, and the sauce.
  • Store leftovers in container with lid and refrigerate for up to 3 days. Reheat in a microwave until completely warmed through. Garnish with a fresh set of onions and crispy garlic.

Leave a Reply

Your email address will not be published.