Pan-Fried Bangus with Classic Calamansi Soy Dressing
Using:
Enjoy pan-fried Bangus the classic way—with a traditional Filipino dipping sauce.
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 Belly Boneless Baby Milkfish
- 1 tbsp oil
- 3 tbsp soy sauce
- 3 tbsp calamansi juice (or kumquat juice)
- 1 tbsp finely chopped chilli
How to make it:
- Mix soy sauce, calamansi juice, and chilli together. Allow to stand for 10 minutes
before serving. Set aside. - 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 Classic Calamansi Soy Dressing.
You’ll need:
- 1 Masarap Belly Boneless Baby Milkfish
- 1 tbsp oil
- 3 tbsp soy sauce
- 3 tbsp calamansi juice (or kumquat juice)
- 1 tbsp finely chopped chilli
How to make it:
- Mix soy sauce, calamansi juice, and chilli together. Allow to stand for 10 minutes
before serving. Set aside. - 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 Classic Calamansi Soy Dressing.
