Crispy Baked Bangus
Using:
Golden, crispy, and full of flavor — a healthier way to enjoy whole milkfish.
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 1 Masarap Cut&Descaled Whole Milkfish
- 2 tbsp Olive oil
- 3 Cloves garlic, minced
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Black pepper
- Lemon or calamansi wedges for serving
Optional Toppings
- ½ tsp Chili flakes
How to make it:
- Preheat to 200°C (400°F). Line a baking sheet with foil or parchment paper.
- Pat the milkfish dry. Mix olive oil, garlic, paprika, salt, pepper, and chili flakes.
- Rub the mixture all over the fish and inside the cavity.
- Place fish on the baking sheet. Bake for 20–25 minutes, flipping halfway through, until the skin is golden and crispy.
- Transfer to a plate and serve with lemon or calamansi wedges and steamed rice or a side salad.
Masarap Tip: For extra crispiness, broil for 2–3 minutes at the end of baking.
You’ll need:
- 1 Masarap Cut&Descaled Whole Milkfish
- 2 tbsp Olive oil
- 3 Cloves garlic, minced
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Black pepper
- Lemon or calamansi wedges for serving
Optional Toppings
- ½ tsp Chili flakes
How to make it:
- Preheat to 200°C (400°F). Line a baking sheet with foil or parchment paper.
- Pat the milkfish dry. Mix olive oil, garlic, paprika, salt, pepper, and chili flakes.
- Rub the mixture all over the fish and inside the cavity.
- Place fish on the baking sheet. Bake for 20–25 minutes, flipping halfway through, until the skin is golden and crispy.
- Transfer to a plate and serve with lemon or calamansi wedges and steamed rice or a side salad.
Masarap Tip: For extra crispiness, broil for 2–3 minutes at the end of baking.
