Filipino Baked Milkfish (Baked Bangus)

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Cleaning the fish is key to this Filipino fish recipe for bangus, or milkfish, baked with tangy calamansi juice, soy sauce, and tomatoes.

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
0.5 cup soy sauce
2 cloves garlic, chopped

Steps

Step1

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.

Step2

Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.

Step3

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.

Step4

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.

Step5

Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

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Cook Time

Prepare Time:

15 mins

Cook Time:

1 hours 0

Total Time:

1 hours 15

Servings:

Nutritions

Calories:

394 kcal

Carbohydrate:

14 g

Cholesterol:

119 mg

Dietary Fiber:

3 g

Protein:

50 g

Sodium:

2010 mg

Total Sugars:

4 g

Total Fat:

16 g

Filipino Baked Milkfish (Baked Bangus)

Ingredients

Steps

Cook Time

Nutritions

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