This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.



Recipe Summary

15 mins
1 hr
1 hr 15 mins
1 2-pound fish


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.

  • Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.

  • Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.

  • Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.

  • Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of soy sauce. The actual amount of soy sauce consumed will vary.

Nutrition Facts

394 calories; protein 49.8g; carbohydrates 14.3g; fat 15.5g; cholesterol 118.6mg; sodium 2010mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I've never made Filipino food before and this was also my 1st time making milk fish. I found the number of bones to be ridiculous. I purchased a whole one (frozen) and was alarmed to find it had not been scaled or gutted. Be prepared to have scales everywhere! I substituted the juice of a large lemon instead of calamansi but otherwise followed the recipe to a T. The recipe has interesting asian notes and have never had tomato or onion stuffed fish but found it refreshingly different. I would make again but with a different fish, maybe tilapia or similar. Hint: Be sure to use tin foil wider than the standard 12" width to get a good seal. Read More