Tag Archives: Milkfish

Kinulob na Bangus

My grown-up children prefer boneless milkfish over other fish. I have cooked a few dishes with milkfish or bangus as the main ingredient. So far, they love sinigang, bistek na bangus, dinaing na bangus, and rellenong bangus. On the other hand, hubby and I love paksiw na bangus with sliced ampalaya and talong

Meantime, I recreated and modified this recipe (Kinulob na Bangus) from Kawaling Pinoy Recipe Blog. I used two milkfish instead of one and double most of the ingredients. 

My version of Kinulob na Bangus


  • 2 Boneless milkfish
  • 6 pcs. tomatoes, chopped
  • 2 big onions, chopped
  • 3 tbsp. minced garlic
  • 2 green chili pepper, chopped
  • 2 red bell pepper, chopped
  • 2 tbsp tausi
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 tsp pepper
  • 4 tbsp butter
  • 2 cups of water

You will need aluminum foil and a large pan with a cover.


  1. Combine the ingredients except for the butter and water.
  2. Prepare foil. Spread butter to about the length of the milkfish on the lower part of the foil.
  3. Put 2 tbsp chopped veggies over the butter.
  4. Place the milkfish over the vegetable mixture.
  5. Stuff the boneless milkfish with more veggies.
  6. Spoon vegetable mixture on top of the fish.
  7. Leave 1 tsp or more of butter on top of the veggie mixture.
  8. Fold over the top part of foil to cover. Crimp the edges to secure.
  9. Double pack with another foil to prevent drips. 
  10. Place the milkfish in a large pan. Add a cup of water, and cover with a tight-fitting lid.
  11. Cook it over medium heat for 20 to 25 minutes.
  12. Turn off heat. Transfer to a serving dish.

For the dipping sauce:

Mix soy sauce with calamansi and chili pepper. Best served with newly-cooked rice. Enjoy!

Credit: Kawaling Pinoy Recipe Blog for the recipe

Food Trip Friday: Fried Daing na Bangus and Pansit Miki

MILKFISH or Bangus (the Philippine National Fish) can be cooked in so many ways. You can fry it or cook it in different soup base like tamarind, guava, and green mangoes. My personal favorite is Daing — milkfish marinated in garlic and vinegar. Another Bangus recipe that make my mouth water is Sinigang sa Bayabas (Guava soup base).

I usually paired fried fish with sauteed vegetable, but this time I tried my version of sauteed Pansit Miki.

Pansit Miki with tofu, cabbage, carrots and seasoning.

If you are looking for more mouthwatering dishes, just click here.