Sizzling Milkfish (sizzling Bangus)

Sizzling Milkfish (Sizzling Bangus) is a classic Kapampangan dish that features the rich and flavorful taste of milkfish cooked in a sizzling plate. This dish is perfect for special occasions or family gatherings, and it's sure to be a hit with its sizzling presentation and delicious flavors.

Sizzling Milkfish (sizzling Bangus)

Ingredients

  • 1 whole milkfish, cleaned and sliced into serving pieces
  • 1 onion, sliced into rings
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced into strips
  • 1 green chili, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons calamansi juice
  • 1 teaspoon ground black pepper
  • 3 tablespoons cooking oil
  • 1 tablespoon butter
  • Salt to taste

Instructions

  1. Marinate the milkfish slices in soy sauce, calamansi juice, and ground black pepper for 15 minutes.
  2. Heat the sizzling plate on the stovetop until smoking hot.
  3. Place the marinated milkfish slices on the sizzling plate and cook for 3-4 minutes on each side or until fully cooked.
  4. Remove the cooked milkfish from the sizzling plate and set aside.
  5. In a separate pan, heat cooking oil and butter. Sauté garlic and onions until fragrant.
  6. Add the red bell pepper and green chili, then sauté for another 2 minutes.
  7. Place the sautéed vegetables on top of the cooked milkfish on the sizzling plate.
  8. Serve hot and sizzling with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Sizzling plate Tongs Knife Cutting board Frying pan

Tools

Stovetop Gas range

Serving suggestions

Sizzling Milkfish is best served hot and sizzling, accompanied by steamed rice and a side of atchara (pickled papaya) for a complete Kapampangan dining experience.

Tips & tricks

For a more intense flavor, you can also add a drizzle of homemade spiced vinegar on top of the sizzling milkfish before serving.

Cost

$15