Sizzling Bangus with Mushroom Sauce

Melt 2 tablespoons butter in a small saucepan. Add chopped onions and sliced mushrooms; cook for 5 minutes.

Stir in flour. Slowly pour in stock and reserved liquid (from canned mushrooms) while stirring continuously. Simmer for 5 minutes.

Add cream and soy sauce. Season with salt and pepper to taste. Cover and keep warm over very low heat.

Lightly season bangus with salt and pepper. Coat each piece in flour.

Heat oil in a frying pan. Fry bangus in batches over high heat until crisp. set aside.

Brush sizzling plate with oil and remaining butter. Preheat over a hot flame for about 2 to 3 minutes.

Once very hot, place fried bangus on the sizzling plate and pour mushroom sauce over. Top with garlic chips. Serve immediately.