1 whole bangus (milkfish) butterflied and deboned
salt and pepper, to taste
Lauric Oil, for frying
1 medium red onion, peeled and minced
3 cloves garlic, peeled and minced
Finger chili, sliced thinly
Bird's eye chili, sliced finely
Knorr Liquid seasoning
Calamansi, 2 pieces
Egg, sunny side-up for garnish
Preheat pan with lauric oil, season fish with salt and pepper, fry until golden brown and crispy about 7 minutes each side. Drain on paper towel, chop into cubes. Set aside.
Pour off excess oil and on the same pan, saute onion, garlic and chilies until fragrant. Add the chopped cooked fish. Turn up heat, add liquid seasoning and calamansi juice. Taste and season with salt and pepper. Turn off heat and transfer to plate. Fry egg and garnish on top.