Buttered Garlic Bangus with Bagoong
Savor the rich flavors of Buttered Garlic Bangus with Bagoong! This Filipino dish combines crispy bangus, aromatic garlic, and savory bagoong. 🍽️
Equipment
- 1 Large Skillet For frying the bangus and sautéing garlic.
- 1 Bowl For marinating the bangus.
- 1 Paper towels For drying the bangus.
Ingredients
Fresh Ingredients
- 1 kg Fresh Bangus (Milkfish) The star of the dish.
- 5 cloves Garlic Cloves Minced for sautéing.
- 3 tbsp Cooking Oil Vegetable or canola oil.
- 2 tbsp Bagoong (Fermented Shrimp Paste) Adds depth and umami.
- 1 tbsp Lemon Juice Freshly squeezed.
- 1/2 tsp Black Pepper Freshly cracked.
- to taste Salt For seasoning.
Optional Vegetables
- 1 cup Bell Peppers Sliced, for added color.
- 1 cup Onions Sliced, for added flavor.
Instructions
Prepare the Bangus
- Clean the fresh bangus thoroughly, remove the innards, and rinse it under cold water. Pat it dry with paper towels.
Marinate
- In a bowl, combine the bangus with a pinch of salt, black pepper, and a squeeze of lemon juice. Allow it to marinate for at least 15 minutes.
Sauté the Garlic
- Heat cooking oil in a large skillet over medium heat. Add minced garlic and sauté until golden brown, about 2-3 minutes.
Fry the Bangus
- Gently place the marinated bangus in the skillet and fry for about 5-7 minutes on each side until golden and crispy.
Add Bagoong
- Add a spoonful of bagoong into the skillet and stir gently to coat the fish evenly.
Serve
- Transfer the Buttered Garlic Bangus with Bagoong to a serving platter and garnish with fresh herbs if desired. Serve with steamed rice.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 20g | 30g | 5g |