Crispy Bangus (milk fish) Fillets with Chili-cilantro butter

Erica Paredes for Yahoo! Southeast Asia
Life of the Party

Preparation Time: 20 minutes (bangus belly) and 15 minutes (chili-cilantro butter)

Cooking Time: 10 minutes

Serving Size: 4-6 people

This recipe is perfect for you if you’re tired of the usual fried daing na bangus. There’s just something about butter (with chilies!) drizzled over a dish that makes that dish simply irresistible. Even better, this recipe teaches you how to fry bangus to a golden crisp. (That one makes it a hit even for kids who are picky eaters!) So go ahead and try it!


  • 2 whole deboned bangus, divided into 6 sections
  • ¼ cup flour or cornstarch
  • ½ cup calamansi juice
  • Pepper, to taste
  • Knorr seasoning, to taste
  • ¼ bar salted butter
  • 1 to 2 siling labuyo (chilies), chopped (de-seeded, if mild spiciness is required)
  • Handful of cilantro, chopped
  • Calamansi, cut in halves


  1. Marinate bangus fillets in calamansi juice, knorr, and pepper. Set aside for about 20 minutes.
  2. While waiting, cream your butter and add salt, cilantro, and siling labuyo. Taste to make sure it suits you. Place in a container and put in the refrigerator until needed.
  3. Douse your bangus in cornstarch or flour and shallow fry until coating is crisp and golden brown. Place on paper napkins to remove excess oil.
  4. Place prepared butter in the microwave until melted. Drizzle on fish fillets before serving, and serve the rest in a bowl in case extra butter sauce is required.
  5. Garnish fish with more cilantro before serving.

You might also like Fried Tilapia with Salsa Fresca.