Filipino Baked Milkfish Baked Bangus Recipes

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Filipino Baked Milkfish (Baked Bangus) image

This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds whole milkfish (bangus), or more to taste
1 tomato, diced
1 onion, chopped
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
salt and ground black pepper to taste
4 calamansi, juiced
½ cup soy sauce
2 cloves garlic, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 14.3 g, Cholesterol 118.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 49.8 g, Sodium 2010 mg, Sugar 3.7 g

BANGUS (MILKFISH) SISIG AS MADE BY SEñOR SISIG RECIPE BY TASTY

Bangus (Milkfish) Sisig As Made By Señor Sisig Recipe by Tasty image

Bangus sisig is a modernized Filipino dish that incorporates fried bangus (milkfish) into a traditional sisig-style dish. You can serve this on a sizzling hot plate, or inside the fish skin, as shown here. Traditionally, the dish is served with steamed jasmine rice and beer or tropical juice.

Provided by Señor Sisig

Time 40m

Yield 1 serving

Number Of Ingredients 18

Ingredients

1 boneless bangu, milkfish - butterflied and backbone removed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 cloves garlic, smashed
2 tablespoons soy sauce
4 tablespoons sugar cane vinegar
2 cups canola oil, for frying
½ stick unsalted butter
½ cup scallion, chopped, plus more, sliced, for garnish
1 medium red onion, chopped, plus more for garnish
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 cup crushed chicharrones, (fried pork rinds), plus more for garnish
1 tablespoon red thai chile, plus more, chopped and whole, for garnish
1 tablespoon soy sauce
½ tablespoon mayonnaise
1 lemon wedge, for garnish
jasmine rice, steamed, for serving

Steps:

Marinate the bangus: Place the bangus in a shallow pan or plate. Season the flesh side of the fish with the salt and pepper. Top with the garlic, soy sauce, and vinegar. Flip the bangus so the flesh side is down and transfer to the refrigerator to marinate for 2-3 hours.
Make the sisig: Heat the canola oil in a large skillet over medium-high heat until shimmering.
Remove the bangus from the marinade. Carefully transfer to the hot oil and fry on each side, starting with the skin side down, for 3-4 minutes, until golden brown and crispy. Remove the fish from the pan and transfer to a wire rack set over a baking sheet. Let cool for about 10 minutes.
Once cooled, gently flake the flesh of the milkfish and transfer to a medium bowl, leaving the skin intact. Reserve the skin for serving.
Melt the butter in a medium nonstick skillet over medium heat. Add the reserved bangus flesh, chopped scallions, the red onion, ginger, and garlic. Stir and sauté for 1-2 minutes, until fragrant. Add the chicharrones, thinly sliced Thai chile, and soy sauce, stir to combine, and sauté for 1 minute. Add the mayonnaise, stir to combine, and cook for 1-2 minutes to marry the flavors.
Place the reserved bangus skin on a serving platter and top with the bangus sisig.
Garnish with red onion, the sliced scallions, chicharrones, chopped and whole Thai chiles, and a lemon wedge. Serve with steamed jasmine rice.
Enjoy!

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Filipino Baked Milkfish (Baked Bangus) image

This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.

Provided by lola

Categories Filipino Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds whole milkfish (bangus), or more to taste
1 tomato, diced
1 onion, chopped
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
salt and ground black pepper to taste
4 calamansi, juiced
½ cup soy sauce
2 cloves garlic, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 14.3 g, Cholesterol 118.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 49.8 g, Sodium 2010 mg, Sugar 3.7 g

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