Boneless 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 ALA POBRE

Bangus ala Pobre image

Bangus a la Pobre is easy to make yet so flavorful. Cooked until crispy and topped with a calamansi-soy sauce mixture, onions, and fried garlic, it's a tasty, budget-friendly dish that pairs well with steamed rice.

Provided by Lalaine Manalo

Categories Main Entree

Time 30m

Number Of Ingredients 12

Ingredients

1 head garlic, peeled and minced
canola oil
2 boneless bangus bellies, cut into halves
salt and pepper to taste
1/2 cup flour
1/4 cup calamansi or lemon juice
1/4 cup soy sauce
1/4 cup water
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon butter
1 medium onion, peeled and cut into 1/4-inch rings

Steps:

In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.
Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.
Add to the pan (with garlic oil) in a single layer and cook, turning as needed until nicely golden crisp, and cooked through. Remove from pan and keep warm.
In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.
In a pan over medium heat, heat about 1 tablespoon butter.
Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.
Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.

Nutrition Facts : Calories 265 kcal, Carbohydrate 20 g, Protein 21 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1006 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

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