This recipe is my take on the Chinese-style beer fish.  My twist? I used boneless Bangus (milkfish) belly popular in the Philippines.  Additionally, I didn’t have light beer on hand (I prepared this recipe in the midst of an Enhanced Community Quarantine because of the Covid-19 pandemic which included a ban on the sale of liquor), so I used a “stronger” kind of Philippine beer called Red Horse.  The results were surprisingly amazing!