One of my favorite bangus recipes and always a hit for bringing to pot lucks. I brought it over to one of our family gatherings before and now I always get a request for this recipe!
I’m sharing this Boneless Bangus Recipe in Oyster Sauce from Ifoodala Foodies group by Cecille Marin SF.
I’ve done this a couple of times but have not been able to take a picture every time! But take my word for it! This is a great recipe and the butter sauce is out of this world.
I have a love and hate relationship with Bangus. It’s actually one of my favorites. I love Sinigang, Paksiw, Sisig, Inihaw, and topping my list is of course, my Spanish Style Adobong Bangus Sardines recipe. Except that ever since I was a kid I really hated the bones but who doesnt eh? It’s a good thing now you can buy it without the bones. Now I can have them anytime I want!
Prep Time: 15 min Cook Time: 15 min
Boneless Bangus (one piece) choose the size that fits your pan!
1 stick Butter
a tsp of salt
Cooking Twine or Thread
4 pc Tomatoes minced
1 pc garlic crushed and minced
3 TBSP Oyster Sauce
2 pc Red Onion minced
1 knob Ginger crushed and minced
1 Kinchay (Cilantro) minced
Rub Bangus with salt. Set aside.
Mix fillings and massage and squish the tomatoes a bit.
Stuff the fillings into the fish and sew the opening.
Heat up your pan in medium heat with half of your butter. Once it’s fully melted, turn heat to low (IMPORTANT) and add the fish. Spoon the sauce over the fish. Let simmer very carefully.
Turn the fish slowly, being careful not to break the tail. Don’t stop spooning the sauce over till the fish is cooked.
Serve with soy sauce and calamansi!
* I’m sure I’m not supposed to tell you this, and I know it’s totally unhealthy but the remaining sauce is great over mounds and mounds of rice too!
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