Milkfish Soy Lemon Sauce: 7 Steps to a Flavorful Delight

Delicious Milkfish in Soy-Lemon Sauce for Flavorful Meals

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Season the fish with a little salt. In a large frying pan, heat about ⅓ cup of oil over medium heat. Fry the butterflied bangus until it’s golden brown on both sides, around 5-7 minutes. Once done, set it aside on a plate lined with paper towels to absorb excess oil.
Drizzle 2 tablespoons of oil into another pan over medium heat. Add minced garlic and sauté until golden brown; reserve half for topping. Next, toss in sliced onions and sauté until translucent. Pour in combined lemon juice, soy sauce, and water. Simmer on low heat for about a minute.
Gently add the fried bangus into the pan, spooning the sauce over the fish. Taste and adjust with additional pepper or soy sauce as needed. Turn off the heat when everything is warmed through.
Serve by placing a layer of sautéed onions on a platter, elevate the bangus on top, drizzle sauce over the fish and sprinkle with reserved fried garlic. Pair with warm rice.