Cheesy Baked Bangus is baked milkfish loaded with melted cheese and pimiento toppings that is utterly delicious and creamy!
Filipinos are a big fan of bangus or milkfish dishes! Whether it’s grilled sisig na bangus or stewed in vinegar like paksiw. Even though it has to many fish bones, milkfish has mild tasting meat which makes it great for absorbing flavors.
This bangus recipe is something you can make for weekday dinner since it requires minimum effort to make. Once you pop it in the oven, you will have time to read a book or chat with your family until it’s baked to golden perfection!
How to make cheesy baked bangus?
This cheesy baked bangus recipe is simple yet delivers amazing flavors! Marinating the fish only takes minutes for the seasonings to seep in. Just remember to place an aluminum foil under the fish and fold the sides to create a wall. This will keep the seasonings and cheese topping from dripping into the baking sheet.
Once marinated and topped with cheese and bell peppers, it’s just a matter of baking in a pre heated oven for 30 minutes at 200°C/390°F or until golden brown.
Preparing the milkfish
To start, place the bangus in a chopping board belly down. Using a sharp knife cut/slice the back of the fish starting from its tail up to its head. Open up the fish like a book and remove innards.
With the knife, carefully remove the vertebrae by slicing through the meat. Finally use tweezers to remove any visible pin bones you can find. Wash it thoroughly and air-dry for a couple of minutes.
Tips for an amiable experience
- Clean the fish! Or ask the fish monger to clean it for you. This will not only save you time preparing the dish but less hassle on your part.
- Use fresh bangus if you can, but frozen fish thawed before preparing also works.
- This cheesy baked milk fish goes well with a side of steamed rice.
- You can marinate a day ahead. Place in a container and refrigerated until ready to bake.
The secret ingredient is always LOVE
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- Isda sa Tausi is a flavorful fish stew that is so easy to make especially on weeknights. Cooked with black beans and tomatoes giving it a unique taste.
- Burong Isda consists of cold cooked rice and raw filleted fish fermented with salt for around a week. This Filipino dish is common in central Luzon, Particularly in the province of Pampanga.
- Bangus Sisig – This flaked milkfish sisig is an offshoot of the well-loved Filipino dish. A healthier version that is so tasty and easy to make.
Cheesy Baked Bangus
- 2 pcs whole boneless bangus / milkfish
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp Knorr seasoning
- 1 tbsp soy sauce
- 3 pcs calamansi (or lemon)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 1 ½ cup quick melt cheese (grated (add more if needed))
- 1 tbsp cooking oil
- Pre heat oven at 200°C / 390°F. Prepare baking sheet by lining it with aluminum foil.
- Cut two aluminum foils big enough to fit the two prepared fishes. Take one of the prepared fish and place on top of aluminum foil. Fold all sides of foil creating a wall to secure the fish.2 pcs whole boneless bangus / milkfish
- Season fish with salt, pepper, Knorr seasoning, soy sauce then drizzle with some calamansi or lemon juice. Scrub the seasoning on top of the fish to coat the surface. Let it sit for at least 10 minutes or overnight. Do the same with remaining fish.½ tsp salt, ½ tsp ground black pepper, 1 tbsp Knorr seasoning, 1 tbsp soy sauce, 3 pcs calamansi
- After the fish has marinated, evenly sprinkle top with grated cheese and chopped bell peppers. Drizzle top of cheese with cooking oil then bake in the pre-heated oven for 30 minutes or until top is golden. Serve and enjoy. Bon appetit!½ red bell pepper, ½ green bell pepper, 1 ½ cup quick melt cheese, 1 tbsp cooking oil