How long does Buttered Garlic Bangus take to cook?

About 30 minutes total. You're looking at about 10-15 minutes for prepping and frying the fish, then another 10-15 for the sauces. It's really quick once you get going, especially if you've prepped your ingredients!

Can I use a different fish instead of bangus?

Totally! I've made this with tilapia fillets or even cod, and it's still delicious. The thing is, bangus has a unique richness, but any flaky white fish will work. Just adjust your frying time for the thickness of your chosen fish.

Can I make the bagoong ahead of time?

Oh, absolutely! I always double the batch of bagoong because it keeps beautifully in an airtight container in the fridge for up to a week. The flavors actually develop overnight, making it even better the next day. Just warm it up gently before serving.

Why isn't my bangus getting crispy?

I learned the hard way that overcrowding the pan is the enemy of crispy fish! Make sure you don't put too many pieces in at once, or it'll steam instead of sear. Also, ensure your oil is hot enough – you want a nice sizzle when it hits the pan.

What do you serve with Buttered Garlic Bangus?

My family loves this with a big bowl of fluffy steamed white rice – it's perfect for soaking up all that garlicky butter. Sometimes I'll add a side of fresh tomato and onion salad with a little vinegar, too. It's a simple, perfect combo!

Buttered Garlic Bangus Recipe — Crispy & Easy Weeknight

Name: Buttered Garlic Bangus with Bagoong
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 large boneless bangus (milkfish), cleaned and butterflied; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup cornstarch (for dredging); Cooking oil (for frying); 1/4 cup unsalted butter; 5 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon calamansi juice (or lemon juice); 1 teaspoon sugar; 1/4 teaspoon ground black pepper; 2 tablespoons cooking oil; 1/2 cup bagoong alamang (fermented shrimp paste); 2 cloves garlic, minced; 1 small onion, chopped; 1 small tomato, chopped; 1 tablespoon brown sugar; 1 tablespoon vinegar; 1 chili pepper, chopped (optional, for added spice)

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By Chef Clara

Last Updated: May 2, 2026

Buttered garlic bangus with bagoong—rich, savory, and full of bold Filipino flavor. A buttery, garlicky twist perfect for a comforting dinner.

Why You’ll Love This Recipe

Combines crispy, buttery, and savory flavors in one dish
Easy to prepare with simple ingredients
Perfectly pairs with steamed rice for a satisfying meal
A traditional Filipino favorite with a modern twist
Customizable spice level with optional chili in the bagoong

Ingredients

For the Bangus:

1 large boneless bangus (milkfish), cleaned and butterflied
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cornstarch (for dredging)
Cooking oil (for frying)

For the Buttered Garlic Sauce:

1/4 cup unsalted butter
5 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon calamansi juice (or lemon juice)
1 teaspoon sugar
1/4 teaspoon ground black pepper

For the Bagoong (Sautéed Shrimp Paste):

2 tablespoons cooking oil
1/2 cup bagoong alamang (fermented shrimp paste)
2 cloves garlic, minced
1 small onion, chopped
1 small tomato, chopped
1 tablespoon brown sugar
1 tablespoon vinegar
1 chili pepper, chopped (optional, for added spice)

Directions

Prepare the Bangus:
- Season the bangus with salt and pepper. Dredge in cornstarch, shaking off excess.
- Heat cooking oil in a pan over medium heat. Fry the bangus until golden brown and crispy. Drain on paper towels and set aside.
Make the Buttered Garlic Sauce:
- In a saucepan, melt butter over low heat. Sauté minced garlic until fragrant.
- Add soy sauce, calamansi juice, sugar, and black pepper. Stir and simmer for 2 minutes. Set aside.
Prepare the Bagoong:
- Heat oil in a pan over medium heat. Sauté garlic until fragrant, then add onions and tomatoes; cook until softened.
- Add bagoong alamang and cook for 3 minutes.
- Stir in brown sugar, vinegar, and chili pepper (if using). Simmer for another 2 minutes.
Assemble the Dish:
- Place the fried bangus on a serving platter. Pour the buttered garlic sauce over the fish.
- Serve with sautéed bagoong on the side and steamed rice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 520 kcal per serving

Variations

Healthier Option: Bake or air-fry the bangus instead of deep frying.
Mild Flavor: Reduce the amount of bagoong for a less salty taste.
Extra Crunch: Add crushed garlic chips as a topping.
Tangy Twist: Increase calamansi juice for more acidity in the sauce.

Storage/Reheating

Storage: Keep leftover bangus and bagoong in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the bangus in an oven or air fryer to maintain crispiness. Warm the sauce and bagoong in a pan over low heat.
Freezing: The cooked bangus can be frozen for up to a month; thaw and reheat before serving.

FAQs

How long does Buttered Garlic Bangus with Bagoong last in the fridge?

Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. The cooked bangus can be frozen for 2-3 months. To reheat, warm the sauce and bagoong in a pan over low heat, and crisp the bangus in an oven or air fryer.

Can I substitute butter in this recipe?

I’ve found that you can easily substitute unsalted butter with a good quality margarine or a dairy-free butter alternative for the sauce, maintaining a similar richness. For a different flavor profile, olive oil can also be used, though it will impart a fruitier note and less creamy texture.

How long does this need to chill before serving?

This recipe is designed to be served warm immediately after preparation, so no chilling time is required before serving. The fried bangus is best enjoyed crispy with the warm buttered garlic sauce and sautéed bagoong on the side.

What goes well with Buttered Garlic Bangus with Bagoong?

In my experience, this dish pairs wonderfully with steamed white rice, which soaks up the savory sauces perfectly. A simple side salad with a light vinaigrette, or some blanched green beans, would also offer a refreshing contrast to the rich flavors.

Can I make Buttered Garlic Bangus with Bagoong dairy-free?

Yes, to make this recipe dairy-free, simply substitute the unsalted butter in the buttered garlic sauce. You can use a plant-based butter alternative or a neutral-flavored cooking oil like olive oil or avocado oil to achieve a similar rich and savory result.

Conclusion

Buttered Garlic Bangus with Bagoong is a flavorful and satisfying Filipino dish that brings together crispy, buttery, and umami-rich elements. Whether served for a family meal or a special occasion, this dish is sure to impress. Give it a try and enjoy the rich, savory taste of this classic favorite!

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Buttered Garlic Bangus with Bagoong

Author: Chef Clara
Total Time: PT40M
Yield: 4 servings 1x

Print Recipe

Description

Buttered garlic bangus with bagoong—rich, savory, and full of bold Filipino flavor. A buttery, garlicky twist perfect for a comforting dinner.

Ingredients

Scale

For the Bangus:

1 large boneless bangus (milkfish), cleaned and butterflied
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cornstarch (for dredging)
Cooking oil (for frying)

For the Buttered Garlic Sauce:

1/4 cup unsalted butter
5 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon calamansi juice (or lemon juice)
1 teaspoon sugar
1/4 teaspoon ground black pepper

For the Bagoong (Sautéed Shrimp Paste):

2 tablespoons cooking oil
1/2 cup bagoong alamang (fermented shrimp paste)
2 cloves garlic, minced
1 small onion, chopped
1 small tomato, chopped
1 tablespoon brown sugar
1 tablespoon vinegar
1 chili pepper, chopped (optional)

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Instructions

Prepare the Bangus:
- Season the bangus with salt and pepper. Dredge in cornstarch and shake off excess.
- Heat cooking oil over medium heat and fry until golden brown and crispy. Drain on paper towels.
Make the Buttered Garlic Sauce:
- Melt butter in a saucepan over low heat. Sauté garlic until fragrant.
- Add soy sauce, calamansi juice, sugar, and black pepper. Stir and simmer for 2 minutes.
Prepare the Bagoong:
- Heat oil in a pan over medium heat. Sauté garlic, then add onions and tomatoes; cook until softened.
- Add bagoong alamang and cook for 3 minutes.
- Stir in brown sugar, vinegar, and chili pepper. Simmer for 2 minutes.
Assemble the Dish:
- Place the fried bangus on a serving plate. Pour the buttered garlic sauce over the fish.
- Serve with sautéed bagoong on the side and steamed rice.

Notes

For a spicier kick, add more chili to the bagoong.
Pair with a side of fresh vegetables like green mango or blanched eggplant for a complete meal.

Prep Time: PT15M
Cook Time: PT25M
Category: Main Dish
Method: Frying, Sautéing
Cuisine: Filipino