Bangus ala Pobre

Directions

1. 1
   Heat just enough oil in a skillet or frying pan, over medium-high heat.
2. 2
   Lightly season fish belly cuts with salt and pepper. Then dredge lightly in cornstarch, shaking off excess if needed.
3. 3
   Fry directly in hot oil, skin side down first, turning it over once to cook both sides to a golden brown.
4. 4
   Remove fish from pan and set aside.
5. 5
   In the same oil over medium-low heat, toast minced garlic until golden and then remove immediately from oil using a sieve and set aside. It will go on cooking from the residual heat so do not let it brown in the hot oil too much.
6. 6
   Combine all the ingredients for the sauce in a bowl and mix until well blended. Set aside.
7. 7
   Next, sweat the onions in the same oil over medium heat then remove and set aside.
8. 8
   Add the butter or margarine to the skillet with the remaining oil and let it melt. Then add the sauce mixture and cook until it thickens.
9. 9
   Now put the fried fish back into the pan to coat the fish with sauce then remove and arrange on a serving dish. Turn off the heat.
10. 10
    Pour the remaining sauce on top of the fish and top with the cooked onions and toasted garlic.