Bangus Belly A La Pobre

2 pcs       bangus bellies ( milk fish bellies )
2 tbsps.   chopped garlic
2 pcs       calamansi (lime)
1 tbsp      chopped olives
1 tbsp.     Worcestershire sauce
3 tbsps.   olive oil
cooking oil
salt and pepper to taste

Combine calamansi juice, Worcestershire sauce, salt and pepper.
Use this to marinate bangus bellies for at least 10 minutes.
In a saucepan, heat olive oil. Add chopped garlic and cook until light brown.
Remove from heat. Season bangus bellies with some salt and fry in a saute pan.
Place fried bangus bellies on plate and drizzle with garlic chips in olive oil.
Garnish with chopped olives.

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