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Pan-Fried Bangus with Australian Native Salsa

Using:

Marinated Baby Milkfish

Enjoy pan-fried Bangus with a fresh, Australian-inspired salsa featuring native finger limes and macadamias.

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 Marinated Baby Milkfish
  • 1 tbsp oil
  • 1 Lebanese cucumber, diced
  • 1 Roma tomato, diced
  • Pearls from 2 finger limes
  • 1 shallot, finely diced
  • 2 tbsp chopped river mint
  • 2 tbsp chopped coriander
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon or 1 tbsp calamansi juice
  • Sea salt
  • Freshly cracked black pepper
  • 1 grated macadamia
  • Toasted macadamias, roughly chopped (optional garnish)

How to make it:

  1. Gently combine cucumber, tomato, finger limes, shallot, mint, coriander, extra virgin olive oil, and lemon juice. Fold through the grated macadamia. Finish with toasted macadamias just before serving for extra crunch.
  2. Thaw the fish completely and pat dry.
  3. Heat a little oil in a non-stick frying pan over medium heat.
  4. Cook skin-side down for 5–7 minutes until the skin is crisp.
  5. Turn carefully and cook for another 2–3 minutes, or until just cooked through.
  6. Spoon over the Australian Native Salsa and serve immediately.

You’ll need:

  • 1 Masarap Marinated Baby Milkfish
  • 1 tbsp oil
  • 1 Lebanese cucumber, diced
  • 1 Roma tomato, diced
  • Pearls from 2 finger limes
  • 1 shallot, finely diced
  • 2 tbsp chopped river mint
  • 2 tbsp chopped coriander
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon or 1 tbsp calamansi juice
  • Sea salt
  • Freshly cracked black pepper
  • 1 grated macadamia
  • Toasted macadamias, roughly chopped (optional garnish)

How to make it:

  1. Gently combine cucumber, tomato, finger limes, shallot, mint, coriander, extra virgin olive oil, and lemon juice. Fold through the grated macadamia. Finish with toasted macadamias just before serving for extra crunch.
  2. Thaw the fish completely and pat dry.
  3. Heat a little oil in a non-stick frying pan over medium heat.
  4. Cook skin-side down for 5–7 minutes until the skin is crisp.
  5. Turn carefully and cook for another 2–3 minutes, or until just cooked through.
  6. Spoon over the Australian Native Salsa and serve immediately.