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    • Baked Milkfish Bangus

    Mark Sharron
    Easy
    30 to 40 minutes
    2
    A tasty Filipino recipe that is an oven-baked Milkfish topped with onions, tomatoes, ginger and soy sauce.
    1 rating
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    Ingredients

    • 2 pounds whole milkfish (Bangus)
    • 1 tomato, diced
    • 1 onion, chopped
    • 1 piece ginger, thinly sliced crosswise
    • 4 lime, juiced
    • ½ cup of soy sauce
    • 2 cloves garlic, chopped
    • salt and ground black pepper to taste

    Method

    • Step-by-Step Method for Baked Milkfish Bangus
    • Preheat oven to 180°C (350°F)
    • Rinse the 2-pound whole milkfish under cold water and pat dry with paper towels
    • With a sharp knife, make 2-3 shallow diagonal slashes on each side of the fish to promote even cooking and flavor absorption
    • In a small bowl, combine lime juice, soy sauce, and a pinch of salt and ground black pepper; mix thoroughly to form a marinade
    • Rub the marinade evenly over the exterior and inside the cavity of the fish; reserve 2 tablespoons of marinade for later use
    • Place diced tomato, chopped onion, sliced ginger, and chopped garlic in a separate bowl and mix gently
    • Fill the cavity of the fish evenly with the tomato-onion-ginger-garlic mixture, spreading it out for balanced flavor
    • Transfer the stuffed fish onto a lightly greased baking tray or oven-safe dish
    • Pour any extra stuffing mix and reserved marinade around the fish for additional moisture and flavor
    • Cover the baking dish loosely with foil to trap steam and protect the top from drying
    • Bake in the preheated oven for 30-40 minutes, depending on fish thickness, until flesh is opaque and flakes easily with a fork
    • Remove the foil for the last 10 minutes of baking to lightly brown the top of the fish
    • Transfer baked fish to a serving platter using two large spatulas for support
    • Spoon reserved pan juices and vegetables over the fish for extra moisture and aroma
    • Suggested plating: Serve the fish whole on a banana leaf or parchment-lined tray with the stuffing tumbling from the cavity
    • Serving suggestion: Pair with steamed jasmine rice and a fresh side salad with lime wedges for squeezing