Baked Bangus Milkfish Recipe

How To Cook Baked Bangus  Milkfish Recipe

Baked Bangus Milkfish Recipe -  is an easy to prepare, convenient to cook and nutritious Pinoy dish. It’s so easy all you have to do is slice all the ingredients, place it on top of the Bangus then bake it.
Baked bangus teriyaki or baked milkfish teriyaki is another low-carbohydrate dish. It is usually consists of bangus fillet marinated in a blend of teriyaki sauce and other seasonings then baked until tender.

Estimated time of preparation and cooking: 30 minutes(plus marinating time)
Good for 2-3 persons

Baked Bangus  Milkfish Recipe Ingredients:

• 2 pcs Boneless Bangus (Milkfish bone removed), medium sized
• 2 pcs red onions, sliced
• 3 pcs tomatoes, sliced
• 2 pcs Bell pepper medium sized, sliced
• Patis (Fish sauce) and pepper to taste

Dressing:

• 4 tbps cane vinegar
• 1 tbsp soy sauce
• 2 tbsps chopped onion
• 1 red sili
• 1 clove chopped garlic

Cooking Instructions:

1. Preheat oven to 300 degrees c.
2. Place Bangus on a baking pan then Season bangus with Patis (Fish Sauce)
3. and pepper.
4. On each Bangus (skin down), place all ingredients on top, spread evenly.
5. Bake for 20 to 30 minutes until Bangus is cook.
6. Serve warm.

Dressing:

1. Mix everything together and pour in a small bowl.
2. Serve with the Baked bangus.

Watch Baked Bangus  Milkfish Recipe

History

Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.
In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms.

Source Recipe: Kusina Master

Learn How To Cook Baked Bangus  Milkfish Recipe