Description
Crispy fried milkfish (bangus) drizzled with rich butter-garlic sauce and served with sautéed shrimp paste (bagoong) for a bold Filipino flavor experience.
Ingredients
Scale
For the Bangus:
- 1 large boneless bangus (milkfish), cleaned and butterflied
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup cornstarch (for dredging)
- Cooking oil (for frying)
For the Buttered Garlic Sauce:
- 1/4 cup unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice (or lemon juice)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
For the Bagoong (Sautéed Shrimp Paste):
- 2 tablespoons cooking oil
- 1/2 cup bagoong alamang (fermented shrimp paste)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 chili pepper, chopped (optional)
Instructions
Prepare the Bangus:
- Season the bangus with salt and pepper. Dredge in cornstarch and shake off excess.
- Heat cooking oil over medium heat and fry until golden brown and crispy. Drain on paper towels.
Make the Buttered Garlic Sauce:
- Melt butter in a saucepan over low heat. Sauté garlic until fragrant.
- Add soy sauce, calamansi juice, sugar, and black pepper. Stir and simmer for 2 minutes.
Prepare the Bagoong:
- Heat oil in a pan over medium heat. Sauté garlic, then add onions and tomatoes; cook until softened.
- Add bagoong alamang and cook for 3 minutes.
- Stir in brown sugar, vinegar, and chili pepper. Simmer for 2 minutes.
Assemble the Dish:
- Place the fried bangus on a serving plate. Pour the buttered garlic sauce over the fish.
- Serve with sautéed bagoong on the side and steamed rice.
Notes
- For a spicier kick, add more chili to the bagoong.
- Pair with a side of fresh vegetables like green mango or blanched eggplant for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying, Sautéing
- Cuisine: Filipino
