Filipino Baked Milkfish (Baked Bangus)

Cleaning the fish is key to this Filipino fish recipe for bangus, or milkfish, baked with tangy calamansi juice, soy sauce, and tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 394 Calories

Ingredients

• 1 onion, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 tomato, diced
• ½ cup soy sauce
• 2 pounds whole milkfish (bangus), or more to taste
• 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
• 4 calamansi, juiced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.

Step 2

Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.