Pan-Fried Bangus with Fresh Filipino Salsa
Using:
Enjoy pan-fried Bangus with a fresh, bright, and slightly sweet green mango and bagoong salsa.
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 Tender Belly Boneless Baby Milkfish
- 1 tbsp oil
- 2 ripe tomatoes, diced
- 1 green mango, diced
- 1 red onion, finely diced
- 1 bird’s eye chilli, finely sliced (optional)
- Juice of 2 calamansi (or 2 tbsp calamansi juice)
- 3 tbsp bagoong (shrimp paste)
- Sea salt, to taste
How to make it:
- Gently combine tomatoes, green mango, onion, chilli, calamansi, and bagoong in a
bowl. Rest for 10–15 minutes before serving to allow the flavours to develop. - Thaw the fish completely and pat dry.
- Heat a little oil in a non-stick frying pan over medium heat.
- Cook skin-side down for 5–7 minutes until the skin is crisp.
- Turn carefully and cook for another 2–3 minutes, or until just cooked through.
- Serve immediately with garlic rice and the Mango & Bagoong Salsa
You’ll need:
- 1 Masarap Tender Belly Boneless Baby Milkfish
- 1 tbsp oil
- 2 ripe tomatoes, diced
- 1 green mango, diced
- 1 red onion, finely diced
- 1 bird’s eye chilli, finely sliced (optional)
- Juice of 2 calamansi (or 2 tbsp calamansi juice)
- 3 tbsp bagoong (shrimp paste)
- Sea salt, to taste
How to make it:
- Gently combine tomatoes, green mango, onion, chilli, calamansi, and bagoong in a
bowl. Rest for 10–15 minutes before serving to allow the flavours to develop. - Thaw the fish completely and pat dry.
- Heat a little oil in a non-stick frying pan over medium heat.
- Cook skin-side down for 5–7 minutes until the skin is crisp.
- Turn carefully and cook for another 2–3 minutes, or until just cooked through.
- Serve immediately with garlic rice and the Mango & Bagoong Salsa
