Easy Bangus Salpicao Recipe
I. Introduction
A creative Filipino fusion dish—bangus cooked “salpicao style” with garlic, butter, and soy, mimicking the classic beef version. This Easy Bangus Salpicao Recipe offers a unique take on milkfish, infusing it with rich, savory flavors that are typically found in land-based dishes.
II. Ingredients
- 1 lb boneless bangus fillet, cut into strips or cubes
- 4 tbsp butter
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp black pepper
- 2 green onions, chopped
- 1 tbsp olive oil
- 1 tbsp cornstarch mixed with water (optional, for thickening)
III. Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Mixing bowls
- Knife and cutting board
- Measuring spoons
IV. Instructions
- Pat the bangus pieces dry with paper towels to ensure even cooking.
- Heat 1 tbsp of oil in a large skillet over medium-high heat.
- Sear the bangus pieces until lightly golden, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add butter and sauté garlic until fragrant.
- Add soy sauce, oyster sauce, and black pepper to create the sauce.
- Return the fish to the skillet and toss gently to coat with the sauce.
- Cook for another 2-3 minutes, being careful not to break the fish apart.
- Stir in green onions and, if desired, cornstarch slurry to thicken the sauce.
- Serve immediately with steamed rice.
V. Tips
Use firm, deboned bangus belly for best texture; don’t overcook to prevent flaking. Choose fresh, well-deboned milkfish for this recipe. Don’t stir too vigorously as the fish will break apart easily. The bangus has a rich, oily texture that pairs well with the savory sauce. If the fish pieces are too large, cut them into more manageable bite-sized portions.
VI. Serving
Over garlic fried rice or plain white rice. This rich, buttery fish dish pairs well with simple vegetables like steamed broccoli or a cucumber salad to balance the flavors. The combination of the mild, rich milkfish with the savory sauce makes it a satisfying meal.
VII. Storage
Consume within 1 day; fish doesn’t reheat well in butter-based dishes. Store in an airtight container in the refrigerator. When reheating, use gentle heat to prevent the fish from becoming dry or falling apart. Avoid microwaving as it can cause the fish to become rubbery.
