Filipino Baked Milkfish (Baked Bangus)
This Filipino fish dish is remarkably simple to make. The sole time-consuming and somewhat demanding aspect lies in the fish-cleaning process.
Ingredients
- 2 pounds whole milkfish (bangus), or more to taste
- 1 tomato, diced
- 1 onion, chopped
- 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
- salt and ground black pepper to taste
- 4 calamansi, juiced
- ½ cup soy sauce
- 2 cloves garlic, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
- Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
- Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
- Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
- Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.
Notes
Nutrition data for this recipe includes the full amount of soy sauce. The actual amount of soy sauce consumed will vary.
Nutrition
Calories: 394kcalCarbohydrates: 14gProtein: 50gFat: 16gCholesterol: 119mgSodium: 2010mgPotassium: 930mgFiber: 3gSugar: 4gVitamin C: 26mgCalcium: 156mgIron: 2mg
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