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How to Cook Garlic Butter Bangus

Garlic butter bangus is a Filipino dish of golden-fried milkfish topped with a rich, savory sauce made from butter, garlic, chilies, and peppers, best enjoyed with rice.
Course: Fish Recipe
Cuisine: Filipino
Keyword: bangus recipe, garlic butter bangus, milkkfish recipe
Servings: 4 servings
Calories: 304kcal
Author: Manny

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.