Find Products
Contact Us

Summer salad with bangus

Using:

Unseasoned Boneless Milkfish

Bright, fresh, and protein-packed, this is a salad that takes center stage. 

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 Unseasoned Boneless Milkfish (baked, grilled,
or pan-fried)
  • 2 Cups mixed salad greens
  • ½ Cup cherry tomatoes, halved
  • ½ Cucumber, sliced
  • ¼ Red bell pepper, sliced
  • 1 Boiled egg, sliced (optional)
  • ½ Avocado, sliced (optional)
  • 2 tsp Masarap Calamansi Citrus Concentrate
  • 1 tbsp Olive oil
  • Salt & pepper, to taste

How to make it:

  1. Cook the milkfish: 
    • Bake at 180°C (350°F) for 10–12 minutes, grill over medium heat for 3–5 minutes per side, or pan-fry in 1 tsp oil until cooked through.
    • Flake the fish into bite-sized pieces.
  2. Prepare the dressing:
    • In a small bowl, whisk together Masarap Calamansi Citrus Concentrate, 
olive oil, salt, and pepper.
  3. Assemble the salad:
    • In a large bowl, combine mixed greens, tomatoes, cucumber, bell pepper
    • Top with flaked milkfish, boiled egg, and avocado if using.
    • Drizzle with the dressing and toss gently
  4. Plate immediately for a fresh, healthy, and tropical salad. 

Masarap Tip: Add a sprinkle of toasted coconut or crushed peanuts for extra crunch. 

You’ll need:

  • 1 Masarap Unseasoned Boneless Milkfish (baked, grilled,
or pan-fried)
  • 2 Cups mixed salad greens
  • ½ Cup cherry tomatoes, halved
  • ½ Cucumber, sliced
  • ¼ Red bell pepper, sliced
  • 1 Boiled egg, sliced (optional)
  • ½ Avocado, sliced (optional)
  • 2 tsp Masarap Calamansi Citrus Concentrate
  • 1 tbsp Olive oil
  • Salt & pepper, to taste

How to make it:

  1. Cook the milkfish: 
    • Bake at 180°C (350°F) for 10–12 minutes, grill over medium heat for 3–5 minutes per side, or pan-fry in 1 tsp oil until cooked through.
    • Flake the fish into bite-sized pieces.
  2. Prepare the dressing:
    • In a small bowl, whisk together Masarap Calamansi Citrus Concentrate, 
olive oil, salt, and pepper.
  3. Assemble the salad:
    • In a large bowl, combine mixed greens, tomatoes, cucumber, bell pepper
    • Top with flaked milkfish, boiled egg, and avocado if using.
    • Drizzle with the dressing and toss gently
  4. Plate immediately for a fresh, healthy, and tropical salad. 

Masarap Tip: Add a sprinkle of toasted coconut or crushed peanuts for extra crunch.