Garlic Butter Bangus Belly

Indulge in the rich, Filipino-inspired flavors of Garlic Butter Bangus Belly—a delightful dish that combines crispy fried milkfish belly with a tangy, garlicky butter sauce. This quick and easy recipe features tender bangus belly marinated in a zesty calamansi-soy sauce mixture, then pan-fried to golden perfection. Smothered in a luscious garlic butter glaze and finished with vibrant garnishes of spring onions and spicy bird’s eye chili, this dish is a harmonious balance of savory, tangy, and slightly spicy notes. Perfectly paired with steamed rice, Garlic Butter Bangus Belly is a comforting yet elegant meal that’s ready in just 35 minutes, making it an exceptional weeknight dinner or a show-stopping addition to your next Filipino feast.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams bangus belly
• 3 tablespoons butter
• 5 cloves garlic
• 3 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 3 stalks spring onions
• 2 pieces bird's eye chili

Directions

Step 1

Clean the bangus belly thoroughly under running water and pat dry with paper towels. Set aside.

Step 2

In a small bowl, mix together calamansi juice, soy sauce, salt, and black pepper to create a marinade. Reserve half of this mixture.

Step 3

Place the bangus belly in a shallow dish and pour half of the marinade over it. Let it marinate for 10 minutes, flipping once after 5 minutes.

Step 4

Peel and finely chop the garlic cloves. Slice the spring onions diagonally and set aside the green and white parts separately. Slice the bird's eye chili.

Step 5

In a large skillet over medium heat, add the vegetable oil. Once the oil is hot, add bangus belly, skin-side down. Fry for about 4-5 minutes per side until golden brown. Remove and set aside on a plate.

Step 6

In the same skillet, reduce the heat to low and add butter. Once the butter is melted, add the chopped garlic. Sauté until fragrant and slightly golden.

Step 7

Pour the reserved marinade into the skillet with the garlic butter sauce. Let it simmer for 1 minute.

Step 8

Return the fried bangus belly to the skillet, turning it to coat with the sauce. Cook for an additional 2-3 minutes over low heat.

Step 9

Garnish with sliced spring onions and bird's eye chili before serving. Serve hot with steamed rice.

Nutrition Facts

Serving size	718.1 grams (718.1g)

Amount per serving	% Daily Value*
Calories	1606

Total Fat 121.00g	155%
Saturated Fat 37.90g	190%
Polyunsaturated Fat 17.90g
Cholesterol 449mg	150%
Sodium 4094mg	178%
Total Carbohydrate 13.30g	5%
Dietary Fiber 2.30g	8%
Total Sugars 4.10g
Protein 115.40g	231%

Vitamin D 7IU	34%
Calcium 187mg	14%
Iron 7mg	38%
Potassium 1862mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 28.8%

Carbs: 3.3%