Heat a large pan over medium-low heat. Add half a cup of oil and your minced garlic. Stir and cook until the garlic turns golden brown and crispy, about 3-5 minutes. Remove the garlic with a slotted spoon and place on paper towels. Keep the garlic-infused oil in the pan.

Pat your bangus fillets dry with paper towels. Season both sides with salt and pepper. Put flour on a plate and coat each fish fillet evenly. Shake off any extra flour.

Turn up the heat to medium-high. Once the garlic oil is hot, carefully place the floured fish fillets and fry for 4-5 minutes on each side until golden brown and crispy. Remove the fish and set aside.

In a bowl, mix together the calamansi juice, soy sauce, water, oyster sauce, and brown sugar until the sugar dissolves completely.

Using a clean pan, melt the butter over medium heat. Pour in your sauce mixture and let it simmer for 2-3 minutes until it thickens slightly.

Heat your sizzling plate until very hot. Carefully place your fried bangus on the plate, then pour the hot sauce over the fish. Add the fresh onion rings on top and sprinkle with your crispy garlic bits.

Serve right away while everything is hot and sizzling. Make sure to warn everyone that the plate is very hot. Enjoy with steaming white rice, spooning the sauce over your rice for the best experience.

For perfect results, make sure your oil is hot enough before frying the fish, and don't move the fish around too much while it's cooking – this helps create that perfect crispy exterior. And remember, the sizzling plate should be really hot when you serve – that's what gives this dish its signature sound and keeps everything piping hot until the last bite.