Baked Milk Fish or Bangus Recipe is an easy piecy fish recipe that even a newbie can get appraisal from the people who will be served with this delightful and hearty dish.
Bangus (Milk Fish or Chanos Chanos) is one of the most common fishes in the Philippines. Bangus is a good source of protein because of its lean white meat. Body builders consider bangus in their diet because of the reasons that it is inexpensive than Tuna but packed with protein too. Milk fish or bangus is so popular in the country especially the so-called “boneless bangus” because when it comes to its bones, milk fish or bangus is bonier than any other fishes available in the Philippines. Milk fish or bangus is also considered as one of the important seafoods in South-East Asia.
Baked Milk Fish or Bangus Recipe, just like other ordinary fish recipes is easy and doesn’t need a lot of effort. It can also be grilled but in this recipe, I preferred baking bangus or milk fish for a change. This bangus dish can be served on its own if you are on a healthy diet and don’t want to dig in for a rice. However, if you are a fan of white rice, which almost all Filipinos love, l am sure that this baked milk fish or bangus will always be in your dining table every now and then to share it with your family and loved ones.
Like I said, you can have this baked milk fish or bangus alone but you could at least try this toyomansi sauce as its dipping sauce. Filipinos enjoy the charcoal grilled or baked milk fish or bangus with this toyomansi sauce because it gives a different kind of flavor to the milk fish or bangus. You can see below that I included toyomansi dipping sauce recipe. Check the ingredients and procedure on how you can make the special toyomansi dipping sauce perfect for the baked milk fish or bangus.
Important note when you’re adding salt to fishes like milk fish or bangus, make sure that you will be generous (but not too salty). Milk fish or bangus are tasteless when you don’t add enough salt. To achieve a great tasting fish especially milk fish or bangus, make sure that you seasoned it well with salt.
BAKED MILK FISH OR BANGUS RECIPE
Preparation Time: 20 MINS.
Cooking Time: 1 HOUR/15 MINS.
- 1 large Bangus or Milk Fish
- 1 large red onion (minced)
- 1 thumb size ginger (julienned)
- 2 medium size tomatoes (diced)
- 2 celery stalks (minced)
- 2 pcs. wild chilies (minced)
- 1 green chili (minced)
- 1 1/2 tbsp. kosher salt
- 1 tbsp. freshly ground black pepper
This picture of the bangus or milk fish was the time when I just finished stuffing it and place the mixture on top of the bangus’ skin to allow it absorb the flavors.
- 4-5 pcs. calamansi (juiced)
- 5-6 tbsp. dark soy sauce
- 1 medium red onion (minced)
- 1 green chili (minced)
- 1 wild chili (minced)
- 1 tsp. ground black pepper
- pinch of brown sugar
- In a bowl, mix all the ingredients together.
- Mix well and adjust for your preferred taste.
- Clean and de-scale milk fish or bangus. Nowadays, you can buy milk fish or bangus in Supermarkets or Wet Markets where the fish vendor will do the cleaning for you. You just need to tell that he or she removes the gills and de-scale the bangus. Wash and clean the bangus or milk fish once you reached home just to make sure that there are no scales left or gills.
- Pat dry the bangus with kitchen paper towel and set aside.
- Mix all the ingredients needed for your baked bangus or milk fish in a bowl (except for the salt and pepper).
- Preheat the oven at 275 degrees C.
- Lay a large sheet of aluminum foil in a baking pan. Place the bangus on the aluminum foil.
- Rub the bangus with salt and freshly ground black pepper (both sides must be rubbed). Include the inside of the bangus in rubbing the salt and pepper to let the meat absorb the seasoning.
- Stuffed your bangus or milk fish with spoonsful of the mixture until you see the bangus becomes full. Include stuffing the head of the bangus.
- Place the mixture left from the bowl on top of the fish’s skin. This allows the fish’s skin to absorb the flavors. (Check the picture shown on the left).
- Wrap the bangus nicely, make sure that it is covered enough. Sealed the tip of the foil tightly to avoid the moisture or liquid from spilling out while it’s cooking in the oven.
- Place the wrapped bangus in the oven and bake for 60 minutes.
- Take bangus out from the oven and remove the foil (be careful when you do this because you might get burned from the steam when you remove the foil). Disregard the liquid on the pan as well.
- Set the oven to 350 degrees C.
- Place the bangus (without foil) back on the same pan and put the pan inside at the top rack of the oven.
- Bake the bangus for another 5-10 minutes or until it reached deep golden brown and looks crispy on the outside.
- Remove the baked bangus from the oven.
- Plate and serve.
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