Cheesy Baked Bangus is a Filipino dish of pan seared milkfish topped with a tomato, capsicum, mayonnaise and cheese mixture then baked until golden brown.
Bangus, there’s a reason why Filipinos love this fish even they are the boniest water creature you will ever find. Even with a simple grill or fry it already packs a lot of flavour and that’s just the meaty bits, we haven’t talked about that belly which is its most prized part, the most coveted section where everyone fights for the first dibs once they are served in front of the dining table.
This fish can be prepared in many ways, where it can be simply fried, grilled, as a sardines, cooked in soups, with sauces or relleno style but they are rarely baked until this Cheesy Baked Bangus dish came out. This Cheesy Baked Bangus probably was inspired by the Cheesy Baked Salmon that was popularized by the restaurant Conti’s, a cheaper alternative that can be affordable to most Filipinos.
It’s a simple dish to prepare but effort to result ratio is quite high, just pan sear your bangus, top it with some cheese mixed with your favourite garnishes then place it in oven or an oven toaster until top turns golden brown. All you need to do is pair it with garlic fried rice and you’re in for a treat.
Season bangus belly with lemon, salt and freshly ground black pepper.
Heat a non-stick pan over stove top in medium-high heat, add a small amount of oil and once it’s how add fish then fry skin side down. Once skin side turns golden brown, flip fish over then pan fry until slightly brown. Remove from pan then set it aside.
In a bowl combine quick melt cheese, parmesan cheese, chopped tomato, chopped red capsicum, chopped green capsicum, and minced garlic. Set it aside.
Place bangus on a lightly greased baking tray, spread mayonnaise on top of bangus then sprinkle cheese mixture on top.
Bake in a 180C pre heated oven for 15 minutes or until cheese melts and slightly golden in colour.