Garlic Butter Bangus

A rich and aromatic take on bangus belly, seared until crispy then bathed in garlic butter sauce with a sweet-savory Filipino twist.  Crispy bangus belly smothered in garlicky butter sauce—rich, indulgent, and proudly Filipino Comfort food done right. #GarlicButterBangus

Garlic Butter Bangus might sound like a fancy restaurant dish—and in a way, it is. But like many beloved Filipino recipes, its heart lies in the home kitchen.

Bangus, or milkfish, is the national fish of the Philippines and a staple in many Filipino households. It’s tender, flavourful, and, yes, notoriously full of fine bones. But once you get past that, bangus rewards you with its rich flavour—especially the belly, which has gone from being discarded in the past to becoming one of the most coveted parts of the fish today.

The first time I heard of a garlic butter version of bangus was at Abe’s Farm in Pampanga years ago. It sounded really indulgent yet balanced, garlicky but not overwhelming, and completely comforting. Since then, I’ve researched and tried to recreate it at home, tweaking the sauce and aromatics until it became one of my go-to dishes for a quick seafood fix. Not sure though if the original tastes like this, but this is my take on it.

From Pampanga to the Pans of Every Filipino Kitchen

The Garlic Butter Bangus we know today took off in the early 2000s, particularly in seafood restaurants in Pampanga, where chefs fused Spanish-Filipino influences with grilled dishes like inihaw na bangus. The technique of using garlic (ajo) and butter (mantequilla) comes from our colonial past, but the soul of the dish is all Filipino—from the use of banana ketchup to that ever-essential splash of calamansi.

This dish has since become a beer-garden favourite across the Philippines, particularly in coastal towns like Dagupan and Iloilo, where bangus is abundant and always fresh.

Why You’ll Love This Dish

There’s something almost indulgent about crispy bangus belly soaking up a buttery, garlicky sauce. It’s the type of dish you serve with a mountain of hot rice and nothing else—and maybe a cold drink if it’s a Friday night.

Here’s why this one stands out:

• Bold and Savoury: The combo of garlic and butter hits all the right notes—aromatic, rich, and absolutely mouth-watering.
• Filipino Soul, Global Flair: Oyster sauce and banana ketchup add that signature sweet-savory flavour Filipinos love.
• Fast and Easy: You don’t need any fancy techniques—just a good pan, fresh bangus, and a few pantry staples.
• Versatile: Serve it as a ulam, a pulutan, or even over pasta if you’re feeling playful.

How to Prepare It

If you can fry fish and simmer a sauce, you can make this. Just a few reminders:

• Fry the bangus belly skin-side down first so you get that golden, crispy finish.
• Don’t skimp on the garlic—we’re going for a full head here for maximum aroma and flavour.
• The sauce should be balanced, not too tangy or salty. Add a pinch of sugar if needed.

Garlic Butter Bangus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

A rich and aromatic take on bangus belly, seared until crispy then bathed in garlic butter sauce with a sweet-savory Filipino twist.

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Ingredients

Units USM Scale 1x2x3x

• 1 kg bangus belly boneless fillets
• 1 head garlic, minced
• 2 shallots, finely chopped
• 1/3 cup butter
• 2 tbsp oyster sauce
• 2 tbsp banana ketchup (or tomato sauce)
• 1 tbsp soy sauce
• 1 tbsp calamansi juice (or lemon juice)
• 1/2 tsp sugar (optional)
• salt
• freshly ground black pepper
• sliced red chillies, to garnish
• crispy fried garlic, to garnish
• cooking oil

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Instructions

1. Rinse and pat dry bangus belly fillets. Season with salt and pepper.
2. Heat a bit of oil in a pan over medium heat. Place bangus skin-side down and fry for 4 minutes per side, or until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add 1 tbsp oil and butter.
4. Sauté minced garlic until lightly golden and fragrant.
5. Add chopped shallots and cook until translucent.
6. Stir in oyster sauce, banana ketchup, soy sauce, calamansi juice, and optional sugar.
7. Simmer for 3 minutes until slightly thickened.
8. Return the fried bangus belly to the pan.
9. Spoon the sauce over the fish and let it simmer for another 2–3 minutes.
10. Garnish with red chillies and crispy fried garlic.
11. Serve immediately with plenty of steamed rice.

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Final Thoughts

Garlic Butter Bangus is Filipino comfort food with a hint of elegance. It takes humble ingredients and turns them into something you’d proudly serve to guests—or keep all to yourself on a rainy day. It’s garlicky, buttery, and bangus at its very best. If you haven’t tried this version yet, make it your next weeknight dinner. Your rice will thank you.