1 large bangus (milkfish), scaled and butterflied

2–3 calamansi, sliced

Salt and pepper, to taste

2 tbsp cornstarch (for coating)

Oil, for frying

2–3 tbsp cooking oil (use some from frying)

1 large onion, sliced

3 cloves garlic, minced

1 thumb-sized piece ginger, diced

2 medium tomatoes, chopped

2–3 pcs tahure (fermented tofu), diced and mashed

2 tbsp salted black beans (tausi)

1 tbsp vinegar

1 tbsp oyster sauce

1 tsp sugar (to balance flavors)

1/4 tsp ground black pepper

1/2–3/4 cup water (adjust for sauciness)

1 small bunch kinchay (Chinese celery), chopped

1–2 pcs siling labuyo (optional, for spice)