- 1kg of milkfish, boneless and sliced
- 2tsp salt
- a dash of ground black pepper
- juice of 1pc lemon
- 1/2cup of flour
- oil for frying
- 1T garlic, chopped
- 1pc of medium-sized onion, chopped
- 1 1/4 cups of tomatoes, chopped
- 1/2cup water
- 2T soy sauce
- salt and pepper, to taste
- 2pcs eggs, lightly beaten
- 2T spring onions, chopped *optional
INSTRUCTIONS:
- Season bangus with salt, pepper and lemon juice.
- Dredge in flour then fry until golden.
- Drain on paper towels and keep warm while making the sauce.
- In a skillet, saute the onions and garlic.
- Add the tomatoes, water and soy sauce.
- Allow the sauce to simmer for 5 minutes, adding some more water if it dries up too fast.
- Pour in the beaten eggs and stir slowly to prevent the egg from forming into a big clump.
- Season with salt and pepper.
- When done, pour over the fried bangus then garnish with chopped spring onions.
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