Garlic butter bangus is a very simple bangus dish. If you are fed up of eating fried fish, I think this version of fried bangus is what you are looking for. It is a flavorful Filipino dish made by pan-frying milkfish (bangus) until golden, then smothering it in a rich garlic butter sauce.
The butter adds creaminess while the garlic brings out a bold, savory kick that complements the fish. It’s quick to prepare, perfect for everyday meals, and best served with rice to soak up the tasty sauce.
Garlic Butter Bangus: A Simple Twist to the Usual Fried Fish
There are days when I get tired of the usual fried fish on the table, no matter how crispy or golden it turns out. That’s when I turn to garlic butter bangus, a dish that feels like an upgrade yet is still simple enough for everyday meals. The combination of garlic and butter might sound Western, but once you pour that savory sauce over our beloved milkfish, it suddenly feels like home.
I first learned this recipe from my Uncle Boyet in Pangasinan, a province known for its fresh bangus. He told me that whenever they had a big catch, his wife Marites would cook the fish this way so it wouldn’t feel like “just another fried fish.” I followed his advice, and true enough, this garlicky, buttery twist has become a family favorite, especially when paired with hot steamed rice.
Why Garlic Butter Bangus Works
There’s a reason this dish stands out. Frying the bangus until golden gives it that crispy texture Filipinos love, but coating the skin with flour before frying is what makes the real difference. This small step helps the fish not stick to the pan and adds a light crust that holds up well once the sauce is poured.
The garlic butter sauce, on the other hand, transforms the dish from ordinary to indulgent. Butter has a natural richness that balances the sharpness of garlic, while the touch of sugar, bell peppers, and long green chilies rounds out the flavors. The chilies don’t just add heat—they bring a fresh kick that cuts through the richness of the butter. It’s a clever balance of savory, sweet, and spicy, and that’s why this dish never feels heavy despite the use of butter.
A Family Memory on the Table
I remember one Sunday lunch when my cousin Liza brought her own version of this recipe to our family gathering in Quezon City. She had just come home from Baguio, and she swore the cold weather there made her crave comfort food. Her garlic butter milkfish was the star of the meal—simple but unforgettable. We laughed, ate, and before we knew it, the whole platter was wiped clean.
That’s the magic of garlic butter bangus. It may not be the fanciest recipe, but it brings people together and sparks conversations around the dining table. Each family member has their own little tweak—some like adding calamansi for a tangy twist, others add more chilies for that fiery kick. No matter the version, it’s a dish that feels like home.
How to Cook Garlic Butter Bangus at Home
Preparing this dish is not complicated, which makes it perfect for beginners. Start with a clean boneless bangus, making sure to remove the scales. Season it with salt and pepper, keeping it simple so the natural flavor of the fish shines through. Before frying, coat the skin lightly with flour—this technique is what keeps it from sticking and tearing apart in the pan.
Fry the fish in hot oil until golden brown and crispy, then let it rest on a rack or colander to drain excess oil. Don’t skip this step, because too much oil can make the sauce greasy.
For the sauce, heat a little oil and melt the butter gently so it doesn’t burn. Sauté the garlic until fragrant and slightly brown—this brings out its sweetness instead of bitterness. Add the minced bell pepper, sugar, black pepper, and long green chilies. Cook just until everything is blended, then turn off the heat. Finally, pour the sauce over the fried bangus and serve right away.
The Charm of Garlic Butter in Filipino Cooking
While butter isn’t native to our traditional cuisine, Filipinos have long embraced it in everyday cooking. From garlic butter shrimp to buttery crabs, this ingredient has found a home in our kitchens. Pairing it with bangus feels natural because milkfish has a subtle, slightly sweet flavor that absorbs sauces beautifully.
Some food historians even say that recipes like this reflect our love for combining influences—local fish, Spanish-inspired frying techniques, and Western ingredients like butter. It’s a dish that quietly tells a story of how Filipino cuisine has grown by borrowing, adapting, and always making things our own.
Best Served with Rice
Like most Filipino dishes, garlic butter bangus shines brightest with rice on the side. The sauce seeps into every grain, making it impossible to stop at just one cup. Whether you enjoy it with plain steamed rice or garlic fried rice, the pairing is guaranteed comfort food.
Next time you’re looking for a way to make your fried fish more exciting, try this simple but flavorful dish. It’s quick enough for weeknight dinners yet special enough for family gatherings. As Uncle Boyet once told me, “Hindi ka magsasawa dito”—and after countless times of cooking this dish, I couldn’t agree more.
Frequently Asked Questions
Can I make garlic butter bangus without butter?
Yes, you can substitute margarine for butter, though the flavor will be slightly different. Olive oil is another option if you want a lighter taste.
How do I store leftovers?
Place cooled bangus in an airtight container and refrigerate for up to two days. Reheat gently in a pan to keep the texture crisp.
What side dishes go well with this recipe?
Steamed vegetables, atchara, or a fresh tomato and cucumber salad all pair well with garlic butter bangus to balance the richness of the dish.
How to Cook Garlic Butter Bangus
Ingredients
Garlic Butter Bangus
- 2 pcs Boneless bangus
- salt and pepper to taste
- all-purpose flour
- cooking oil for frying for sauteing
- 100 grams butter or margarine
- 1 head garlic minced
- 1 pc bell pepper minced
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar
- 1/2 tsp. black pepper
- 3 pcs long green chilies
Instructions
How to Cook Garlic Butter Bangus
- Remove the scales of the boneless bangus. Season the boneless bangus with salt and pepper.
- Coat the bangus skin with flour to avoid sticking on the pan while frying.
- Fry the bangus is hot oil until golden brown. Set aside and put in a rack or colander to remove excess oil.
- In an empty pan, heat 1 tablespoon of oil and add butter. Heat the butter until melted.
- Add garlic and saute until slightly brown. Add minced bell pepper, sugar, black pepper and long green chilies. Stir for a few minutes then turn off heat.
- Put the fried bangus on a serving plate then pour the garlic butter sauce on top. Serve with plain rice or fried rice.
Video
Notes
Cooking Tips:
Use Flour for Crispy Skin
Before frying, lightly coat the bangus skin with flour to prevent sticking and tearing in the pan. This also adds a thin, crunchy layer that holds up well when topped with sauce. Skipping this step often results in broken fish pieces, so it’s worth the extra minute.Melt Butter Slowly
When preparing the garlic butter sauce, keep the heat low to medium so the butter melts gently without burning. Burnt butter turns bitter, which can overpower the delicate flavor of the bangus. Slow melting also allows the garlic to release its sweetness and aroma.Drain the Fried Fish Properly
After frying, place the bangus on a rack or colander instead of paper towels. This lets excess oil drip away without making the bottom soggy. Proper draining ensures the fish stays crisp even after adding the sauce.
Leave a Reply