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.
- 500 g boneless bangus belly
- juice from 1 lemon
- freshly ground black pepper
- 1 cup grated quick melt cheese
- 1/2 cup grated mozzarella cheese
- 2 tbsp grated parmesan cheese
- 1 small Tomato, peeled, seeded and chopped
- 2 tbsp chopped red capsicum
- 2 tbsp chopped green capsicum
- 4 tbsp mayonnaise
- 2 cloves garlic, minced
- 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.
- Remove from oven then serve.
This looks right up my alley. I haven’t had milkfish in ages as I don’t see them over here. I should check Asian store next time.
This sure looks like a winner!!!
Yes, I had milk fish before at a Filipino restaurant in another town here and I loved it! I went again end of 2019 and I wanted to go there again – so sad to hear that it had closed down!
The sound so easy and fantastic! Comfort food all the way… I need to find a substitute for bangus… And then I’m on my way!
I don’t think I’ve ever had Bangus, but the way you describe it is so appetizing! I will be checking if I could find this fish, well I guess in the frozen foods department. While I think milkfish totally deserves some simple approach like grilling, I really like this cheesy rich sauce/topping.
This sounds like a delicious recipe! I’m not familiar with bangus, but I bet this recipe would work with any white fish. Speaking of white fish, we were visiting an aquarium in South Carolina recently, and I learned about the lionfish. It’s actually a predator with no known enemies, and they are encouraging people to catch/eat it – apparently it’s a tasty white fish. Fun facts to know and share! 🙂
I have various kinds of white fish in my freezer. I could probably sub with those?! I love this recipe, even though I usually like my fish simple…
I have never seen milkfiish but I never met a fish I didn’t like so I’m sure I’d enjoy this!