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Best Milkfish Recipes

Best Milkfish Recipes


Milkfish Shopping Tips

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Milkfish Cooking Tips

Whole fish should be stored upright in ice in the refrigerator.

Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.


Boneless Milkfish Recipe

A simple dish yet so delicious best with garlic vinegar dippings or even with your favorite salsa.

  • fish
  • meaty
  • juicy
  • garlicky
  • fry

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 medium size milkfish
  • 1 head garlic - pounded
  • 1 tablespoon salt
  • a pinch of pepper
  • 1 teaspoon sugar
  • 1/4 cup white vinegar
  • oil for frying

Ingredients

  • 1 medium size milkfish shopping list
  • 1 head garlic - pounded shopping list
  • 1 tablespoon saltshopping list
  • a pinch of peppershopping list
  • 1 teaspoon sugarshopping list
  • 1/4 cup white vinegarshopping list for frying shopping list

How to make it

  • Wash fish do not remove scales then cut lengthwise starting from the nape down to tail. remove all the internal part. wash. set aside.
  • in a separate bowl, mixed all the ingredients except for oil and fish.
  • reserved 2 tablespoon of the mixture for the dippings.
  • then marinate the fish with the mixture for 30 minutes.
  • deep fry until golden brown.
  • serve with the reserved dippings.
  • (optional: serve with your favorite salsa)

Bangus Recipes

If you are in search for different kinds of bangus recipes, you can find them here. But if you have a recipe of bangus dishes, you are very welcome to contribute it here!

Lumpiang Bangus (Milkfish Springrolls) – a tasty springroll recipe made from bangus or milkfish flakes. A superb addition to your menus for any occasion!

Bangus Nilagpang – A dish from Western Visayas Region VI. Broiled milkfish, tomatoes and onions with spices.

Sinigang na Bangus ( Stewed Milkfish in Tamarind ) – sinigang na bangus or milkfish is an all time favorite dish of filipinos. The sour taste of tamarind gives the distinctive taste.

Creamy Bangus in a Blanket – cooked bangus in coconut milk and stuffed with bagoong mixture.

Sardinas na Bangus – recipe on how to make milk fish sardines.

Paksiw sa Bangus – boiled milk fish in vinegar and water with spices and vegetables.

Stuffed Milk Fish (Rellenong Bangus) – fried stuffed milk fish with it’s own deboned fish meat.

Olive Flavored Royal Bangus – same as rellenong bangus with stuffed olives and olive oil.

Dinengdeng with Inihaw na Bangus – broiled milk fish topped with cooked vegetables(dinengdeng).

Grilled Milk Fish (Grilled Bangus) with Stuffings – Grilled milk fish stuffed with onions and tomatoes then wrapped with banana leaves.

Adobong Bangus – fried milk fish cooked in soy sauce and vinegar.

Totsong Bangus – fried milk fish cooked in fermented soy cake.

Cardillong Bangus – fried milk fish sauted in onion and tomatoes then simmered with slightly beaten egg.

Tiim Na Bangus – stuffed milk fish with spices and vegetables, marinated, wrap in banana leaves then deep fried.

Marinated Bangus in Angel Hair Pasta – Marinated bangus strips in angel hair pasta is a one of a kind pasta dish and it’s a healthy dish too.

Try Other Delicious Recipes:

    Sinigang na baka sa sampalok is a tamarind based beef&hellip This recipe is red snapper or maya-maya cooked in sour&hellip The recipe below is a very simple to cook sweet&hellip

Rellenong Bangus Recipe (Stuffed Milk Fish)

Rellenong bangus is one of the most popular dish in the Philippines. On top of the delicious taste and unique process of preparation compared to other fish recipes, the amount of work involve is tedious. Separating the skin from the meat and deboning and flaking of the milkfish meat requires a lot of patience. But after all the hard work of deboning, marinating the skin, cooking the meat with all the ingredients, stuffing the skin with the fish meat mixture and frying is the reward of eating a unique and delicious Filipino dish.

By the way, the preparation of removing the meat from the skin can be done in two ways: one method is cutting the back of the fish and scraping it’s meat and bones from the skin, then sewing it up with a thread and needle after stuffing it of course, the other one is braking nape and tail of the fish and using a palette knife or the handle of the aluminum ladle to remove the meat without breaking or cutting the skin just like the recipe I have below. Then squeeze out the fish meat from the skin beginning from the tail and afterwards you can remove the fish bones after boiling the fish meat (see video on the bottom the actual process).

The second method requires a good skill in scraping the meat. But I guess practice makes perfect. Also, there are many kinds of kitchen ladle nowadays. What we need is the old typical aluminum “sandok” with a straight handle end and a hole for hanging it on a wall. But you can easily use a pallete knife or frosting spatula.


Other Delicious Variations for Bistek Recipe

If you are not satisfied with our menu’s traditional variation, you should try to discover other variations that could satisfy your cravings.

Bistek with oyster sauce

Beyond the traditional way of making the bistek, making it with oyster sauce is another variation.

You need to mix the water, cornstarch, and soy sauce. Pour the mixture in the pan then boil it. Add water if you find it salty.

Once the sauce boils, add remaining lemon juice, add the oyster sauce. Season with salt if only needed, and freshly ground pepper then turns off the heat.

Bistek With Tausi Recipe

Another variation of the recipe is the bistek with tausi. The only ingredient that adds to it is the black beans. And the process and marinade mixture is the same as the traditional recipe.

Bistek with barbeque marinated sauce

This variation makes the bistek a little classy. The ingredient added to it aside from the soy, lemon, or calamansi juice mixture is the barbeque marinade mixture. It adds more taste and savory to the traditional menu.


Best Milkfish Recipes - Recipes

Bangus itself has a relatively neutral taste which lends itself well to complementary pairings and dishes like this Oven Baked Bangus recipe where it won’t take center stage, but rather complement the dish as a whole. Otherwise it does well to be marinated with vinegar and garlic before being fried.

Bangus Recipe Preparation

This preparation works out to be a rather healthy meal full of vegetables, and baked in the oven rather than fried in oil.

If you’re curious about it, the belly fat of the fish is considered to be the tastiest, and most prized part of the fish. In fact you can find Bangus belly separate from the fish for purchase, but you’re obviously going to pay a premium for this cut.

And since you’re preparing a feast, you should probably also be making Chicken and Pork Adobo to go with your baked bangus. And for your sides some Loubieh Bi Zait (green beans) and a nice sticky toffee pudding . I know, those last two are by no means Filipino dishes, but give them a shot anyways.

And if you’re looking for something easier and deliciously filling, try my slow cooker Kare-Kare recipe!


Materials Needed:
Bangus (whole)
800 Salometer brine (composed of 267.03 grams of salt per liter of water)
Smoking trays
Smokehouse

Steps in smoking bangus

1. Wash milkfish, remove gills and viscera. Wash well then drain.
2. Debone the milkfish.
3. Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.
4. Precook in boiling 10 percent brine solution for 15 to 20 minutes.
5. Dry surface until pellicle is formed.
6. Arrange in smoking trays and expose to smoke for 30 minutes to one hour.
7. Smoke until golden brown.
8. Cool then pack in containers.

Related Posts:


Top 15 Recipes for Bangus

Bangus or commonly known worldwide as milkfish is a medium-sized bright silver toothless fish that’s been in the Filipino palate for centuries. Bangus is one of the bonier fish species out there but that doesn’t stop Filipinos in incorporating the protein in their dishes. ‘Boneless bangus’ has become a popular product in markets over the years for this reason.

Although it’s still unofficial, bangus is largely considered to be the Philippines’ national fish. Its unique flavor and soft texture have left a lasting impression on many Filipinos. It doesn’t hurt that it’s a good source of protein and its rich in omega 3 fatty acids.

The fist industry in the Philippines is booming and one of its leading species is the bangus. So if you don’t want to miss out and get a taste of what the Filipinos have been loving for centuries, here is a list of the best recipes for Bangus you can try.

1. Special Daing na Bangus

Daing in the Philippines is a form of preparing ingredients, especially seafood. This can be done in the form of drying the fish out in the sun after it’s gutted, split in half and liberally salted. It’s best to fry it afterward and this brings out great flavors out of the fish.

For this special daing na bangus recipe, we’ll only be using vinegar, salt, and garlic. Using a butterfly cut bangus, marinade it in the ingredients above overnight and fry it to bring out its delicious flavors.

2. Bangus Belly with Fried Rice

The belly part of bangus is probably the favorite part of every Filipino. The fish’s belly provides this softer meat that just melts into your mouth even when it’s fried. Add in a marinade mixture of delicious ingredients and you got yourself a winner.

You’ll need slices of bangus belly for this recipe arranged side by side in a casserole. Marinade the fish in the casserole using water, vinegar, and sampalok sinigang mix. Top the mixture with choices of vegetables and seasoning. Cook the fish with the mixture and boil to a simmer.

3. Adobong Bangus Recipe

Combining the unofficial national dish of the Philippines with its unofficial national fish will be like uniting two national icons. Adobo is a cooking method of marinating different kinds of meat in vinegar, soy sauce, garlic, and bay leaves then reducing the meat mixture. This creates this rich sour and salty flavor and tenderizes the meat.

This method of cooking will surely make any type of meat tender and delicious and bangus is no different.

4. Tinapang Bangus

Tinapa is a popular way of preparing fish in the Philippines. Tinapang isda is the most popular term but there is a distinction between which species of fish are undergoing this process of preparation. Tinapa is the most common way of preserving fish supplies and is done through smoking.

Bangus is one of the most common species to tinapa along with blackfish scad, commonly known as galunggong. Smoking the bangus not only helps preserve it but also further brings out its flavors. The only thing that’s left to do is season and fry it.

5. Sinigang na Bangus with Puso ng Saging

Bangus isn’t the most common fish to cook into a sinigang due to its reputation of being quite bony. But due to the rise of the popularity of boneless bangus products that people can practically get anywhere, sinigang na bangus is slowly becoming the choice of fish sinigang for Filipinos.

This particular recipe incorporates pusong saging or banana blossoms into the sour soup, making it extra healthy compared to its pork and beef counterparts. The banana blossom also makes the broth and the bangus extra creamy to look at.

6. Rellenong Bangus

Rellenong bangus literally translates to stuffed milkfish in English and that perfectly describes this recipe. In Filipino recipes, anything can be stuffed or irelleno with a rich mixture of ingredients serving as its filling.

The recipe for this one can be quite a tedious process when followed so it’s typically reserved for special occasions. The whole process involved a lot of hard work of deboning, flaking, sauteing, stuffing, and sewing the fish. But the end result is another level of delicious bangus.

7. Cardillong Bangus

This recipe creates layers of flavors added to the already delicious but subtle flavor the bangus provides to the dish. Make sure to debone the fish first because this recipe requires a whole fish. You just need to slice it in the process.

Cardillong bangus fries the fish first then cooked further with sauteed tomatoes and garlic by stewing with beaten eggs. The result is are rich flavors layered on top of each other and quite a mouthwatering presentation at that. This dish has some similarities with sarciado recipes. The difference is the use of beaten eggs in cardillo while the sarciado does without.

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8. Bulanglang na Bangus

Bulanglang is a healthy vegetable dish originated in the province of Batangas and it’s fairly easy to prepare. All you’ll need in this recipe is one whole broiled bangus and a selection of healthy vegetables.

The vegetables for this recipes are slices of ampalaya, eggplants, string beans, malunggay, tomatoes, and onions. Slice and boil these ingredients in water used to wash rice. Once cooked, remove the vegetables from the water, arrange it on a plate and place the broiled bangus on top. This makes an easy to prepare and very healthy bangus dish.

9. Bangus Belly Ala Pobre

This one is a fairly simple dish to prepare using simple ingredients and boneless bangus belly. Bangus Belly Ala Pobre is a boneless bangus belly prepared bistek style. The saltiness of the fish combined with the sweet combination of sauce from the bistek sauce creates a delicious combination of flavors. The sauce helps the bangus melt in your mouth.

The bangus belly is lightly fried then cooked again by simmering in a mixture of soy sauce, garlic, onions, and calamansi or lemon juice. Served with fluffy white rice and you got a delicious Filipino dish hybrid.

Read further: Bistek Tagalog Recipe

10. Bangus Nilagpang

Nilagpang is a traditional style of cooking that originated from the province of Iloilo in Western Visayas, specifically in the municipality of Leon. This method of cooking involves different steps in preparing the bangus including grilling, roasting, or broiling the meat first then adding it to a soup. The soup traditionally consists of scallions, ginger, tomatoes, and onions.

The process is fairly quick and simple to follow. Cooking the fish first before adding it to the vegetable soup further tenderizes its meat.

11. Lumpiang Bangus

The great thing about lumpia is that you can practically fill it with anything you want. This includes bangus flake fillings. The preparation for this recipe is the same with any lumpia recipe out there.

The filling consists of precooked bangus flakes mixed with chopped green onions, tomatoes, and onions. The mixture is then seasoned, rolled into lumpia wrappers then deep-fried. Served with special homemade sauce and fluffy white rice.

12. Fish Sisig

Bangus is also a popular healthy alternative for dishes traditionally cooked with pork or beef. One of these dishes is sisig, a traditional pork dish grilled in a mixture of chopped garlic, pepper, soy sauce, and topped with calamansi juice and a raw egg.

Using bangus instead of pork makes the dish a little saltier but it’s definitely a healthier version of the more popular pork sisig.

13. Pinaputok na Bangus Belly

Pinaputok na bangus belly literally translates to popped milkfish belly, although the fish is in no way shape or form popped in the cooking process. The name probably came from the popping noises the banana leaves make when it’s fried in hot oil.

In this recipe though, the bangus belly is topped with chopped tomatoes, garlic, and onions before wrapping in banana leaves and steamed, not fried. So no popping sounds here.

14. Monggo Guisado at Paksiw na Bangus Belly

This dish has two stars in it: monggo guisado and paksiw na bangus belly creating an awesome combination of healthy ingredients and flavors. But we’ll be discussing the latter, paksiw na bangus belly.

The bangus belly, like all paksiw recipes, is cooked in a simmering pot of vinegar along with other ingredients such as ginger, garlic, onion, ampalaya, eggplant, and finger chillis. All of these ingredients will be simmered for another 12 minutes and served.

15. Inihaw na Bangus

For this last entry on the list, you’ll need a large milkfish to share with your family or friends. Inihaw na bangus is grilled milkfish stuffed with a mixture of tomato, onion, ginger, and seasoned with calamansi juice and pepper. The fish will emit a delicious smelling fragrant while it’s grilled. When done, get a plateful of fluffy white rice and share the milkfish with family.


Read on to see the best Filipino Inihaw Recipes.

1. Lechon

First up on this list is the very popular lechon. The Filipino lechon uses the whole pig that’s stuffed in delicious flavorful aromatic ingredients that can make anyone’s mouth water and slow-roasted over a bed of hot coal. Every region in the Philippines has its own special place that serves the best lechon as it’s not really an everyday dish that can be cooked and is reserved for special occasions. The city of Cebu is famous for reportedly having the best lechon in the country.

For a less extravagant but still mighty delicious version of lechon, an impressive roll of pork belly stuffed with the same aromatic ingredients is a worthwhile substitute.

2. Inihiaw na Liempo

Staying on the topic of pork as the main ingredient, inihaw na liempo uses pork belly in the recipe and have it marinate into a mixture of soy sauce, ketchup, calamansi juice, garlic, salt, and pepper. The most delicious liempo have the pork belly marinate overnight and grill it the next day.

Inihaw na liempo is one of the many recipes on this list that’s a popular carinderia meal and this can be served for everyday meals and special occasions. Typically, the liempo is cut into smaller pieces once it’s cooked so it can be shared by the entire family. Eating it with condiments and rice is the best way to go.

3. Pinoy Pork Barbeque

We can’t have a list of the best Filipino inihaw recipes without having the Pinoy Pork Barbeque on it. This Filipino dish is a popular street food that attracts passersby when the stall owner fan the hot flames while grilling the barbeque causing the delicious smell from the smoke to travel through the street.

Most westerners know barbeque as simply grilling the meat but Filipinos specifically associate the name with pork bits that are marinated and then skewered on a stick so it can be grilled while basting it with a delicious special marinate. The special Pinoy marinate for the Pinoy pork barbeque is quite sweet in flavor which perfectly describes the Filipino palette.

4. Grilled Pork Sisig

This is the last pork recipe on this list and this grilled pork sisig isn’t exactly a purely inihaw recipe but it’s a handy recipe to know if you have any leftover grilled pork. A lot of Filipino recipes find creative things to do with leftover parts of its ingredients so no food can go to waste.

This grilled pork sisig recipe makes use of leftover grilled pork that can come from a fiesta or any special occasion, get it chopped, and turn it into a no-frills sisig dish. Mant Filipino love experimenting with their ingredients and this recipe embody the innovative spirit found in Filipino cuisine.

5. Lechon Manok

Much like the first entry above that uses the entire pig, lechon manok recipe needs to use the entire chicken, stuff it with delicious aromatic ingredients, and have it roasted over a bed of coal.

This Filipino recipe is typically ordered from restaurants if you want to have a taste of it but dedicated home cooks can easily recreate their own version of lechon manok at their home as long as they have a large enough grill or even an oven. Lechon manok is one of the recipes that’s typically served for special occasions.

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6. Inihaw na Manok

Unlike lechon manok that’s typically only served for special occasions, inihaw na manok is one of the country’s favorite everyday dishes. The whole chicken is cut up into parts, with the drumsticks and thighs being the most popular, marinade in the everso useful Pinoy style sauce then grilled and basted.

A very popular variant of inihaw na manok is the inasal na manok recipe that originated in the Visayas region. This recipe gained popularity throughout the country because of a fast-food chain called Mang Inasal.

Both Inihaw na Manok and Inasal na Manok recipe is best served with java rice and a choice of condiments consisting of soy sauce, vinegar, and chicken oil that’s mixed with calamansi juice and soy sauce.

7. Grilled Tuna Belly

We’re now at the seafood side half for this list of Filipino inihaw recipes. The first one is for the grilled tuna belly which has only recently risen in popularity because of the booming culinary industry in the country. New diners, restaurants, and carenderias are popping up left and right and many have brought in grilled tuna belly for the masses to try.

Grilled tuna belly is probably nothing new to most people outside the Philippines but the Filipino style grilled tuna belly brings mixed the native Filipino ingredients, marinate the tuna belly in it, and then grilled for people to enjoy.

8. Inihaw na Pusit

Squid or pusit is a little bit of an uncommon ingredient in the table for most households in the Philippines. Most Filipinos have a taste of squid at restaurants making the ever delicious fried calamari a popular choice on the menu. But for the typical Filipino household, squid is a rare treat and one of the best and popular ways is to stuff it with aromatic ingredients and grill it to get the perfect flavors.

9. Inihaw na Tilapia

Now we’re at the part of the list of inihaw recipes that many Filipinos eat for everyday meals. Inihaw na isda or fish recipes are some of the most popular meals in the country because of how easy it is to prepare them. One of the most popular meals and the best example of this description is inihaw na tilapia.

Getting a big tilapia fish and cooking it at the grill until the meat is soft and fluffy for the entire family to share is akin to a mini celebration in an of itself. Condiments like a mixture of soy sauce, calamansi juice, and chili are always present for these kinds of meals.

10. Inihaw na Bangus

Bangus or milkfish has a reputation of being of the bonier fishes but for those patient enough to set aside the bones. The milkfish’s boniness won’t be that much of a problem with the inihaw na bangus recipe though and most recipes these days as bangus is typically sold in markets already deboned.

The inihaw na bangus recipe is a delicious inihaw na isda recipe that’s elevated to another level. The milkfish is stuffed with fresh ingredients of tomato, onion, ginger, lemon juice, and seasonings of ground flour. The fish is then grilled to a perfect temperature for the whole family to share a meal with.


Relyenong Bangus Recipe Preparation

All over the Philippines, Relyenong Bangus is very popular with many stalls especially near public markets selling it. Even some bangus vendors and home cooks are selling their Homemade Relyenong Bangus but nothing will beat cooking your own Relyenong Bangus Recipe. Some market stalls offer to debone your fish while getting the meat and saving it for you for an additional fee so if you’re not an expert in doing this method, you can pay for them to do so but it is an added experience to learn this procedure not to mention that once you learn how to do it, you can even start a Home Business of your own selling this specialty.


Bangus Sinigang Recipe (Sinigang na Bangus)

Sinigang ng Bangus or Milkfish in Sour Broth is an all-time favorite dish of many Filipinos. It is a dish made of vegetables boiled in sour broth, cooked until the vegetable turn glossy before adding the milkfish. The sour taste of tamarind juice gives the distinctive taste of the broth. One of the main ingredients is the milkfish.

  • Author: Pilipinas Recipes
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1 x
  • Category: Entree
  • Cuisine: Filipino

Ingredients

  • 1 Medium Size Milk Fish (Bangus) cut into desired pieces
  • 1 ginger root, crushed
  • 2 tomatoes, quartered
  • 1 onion sliced
  • 1 radish sliced
  • 1 eggplant, sliced
  • 5 string beans cut into 2 ” lengths
  • 1 cup kangkong leaves
  • Sinigang mix or 2 crushed Tamarind (Sampalok)
  • 5 cups water
  • Salt or fish sauce (patis)

Instructions

  1. In a casserole, parboil fish with enough water to cover.
  2. Add ginger root.
  3. Simmer until fish is half cooked.
  4. Add onion, tomatoes, and Sinigang Mix. Simmer for few minutes, then add vegetables.
  5. Season with salt or fish sauce according to taste.
  6. Cook until done.
  7. Serve with rice.

Notes

This video shows another recipe for sinigang na bangus.

Nutrition

  • Serving Size: 320 g
  • Calories: 260
  • Sugar: 0 g
  • Sodium: 635 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: fish stew, sour soup, comfort food, rainy-day soup, traditional

Did you make this recipe?

How to Cook Bangus Sinigang

There is one dish that is perfect for dreary days. Sinigang is one of our favorite dishes, Pork Sinigang, Beef Sinigang, Sinigang na Hipon. It is a dish that can be done in 30-40 minutes and only requires a boiling pan. I am making Bangus Sinigang Recipe (Sinigang na Bangus). This is the best food for cold weather and rainy season. The recipe is simple and easy to prepare, but I made sure I add enough vegetables on it and the sourness of the soup gives my family the satisfaction of what they are craving for hot and sour soup.

Sinigang ng Bangus or Milkfish in Sour Broth is an all-time favorite dish of many Filipinos. It is a dish made of vegetables boiled in sour broth, cooked until the vegetable turn glossy before adding the milkfish. The sour taste of tamarind juice gives the distinctive taste of the broth. One of the main ingredients is the milkfish.

Bangus Sinigang

You can serve the Sinigang na Bangus with rice and a spicy fish sauce as a dipping sauce.You can also view other types of Sinigang Recipes on our website.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!