Baked Bangus Belly


Wrapped in our backyard banana leaves, stuffed with onions and tomatoes, slightly charred from the flame grilling, inihaw na bangus has got to be one of the flagship dishes of my childhood. It usually went with Dad’s ginisang munggo with a few pieces of suaje shrimps and a coupla bunches of dahon ng ampalaya for the final add on.

Fast forward to today, I usually do a spin off of my childhood’s inihaw na bangus except that I bake it, makes use of the belly part only and fired up by some few additional spices. Oh, and the price for living in a building? No banana leaves around!!!! So I usually settle for the next best thing– aluminum foil!

Healthy, totally scrumptious and easy to make, Jake and I can gobble this up (even without rice) in all of 3 minutes!

Baked Bangus Belly

2 pcs bangus belly

1 red onion, sliced

1 tomato, sliced

4 cloves of garlic, minced

2 tbsps fresh basil, chopped (optional)

1 tsp, fresh spring onions (dahon ng sibuyas)

1 stalk of lemon grass, pounded (optional)

1/4 tsp paprika

salt and pepper to taste

aluminum foil


Preheat oven to 300 degrees c.

Season bangus belly with salt and pepper

On a piece of bangus belly (skin down), place all ingredients. Top with the remaining slice of bangus belly. Wrap in foil.

Bake for 30 minutes. Serve warm.


4 tbps cane vinegar

1 tbsp soy sauce

2 tbsps  chopped onion

1 red sili

1 clove chopped garlic

Mix everything together and pour in a small bowl. Serve with the baked bangus.



5 responses »

  1. at 300 deg…30 mins should be ok? How do i make sure it doesnt overcook if I use a thinner slice of bangus? How do i check ?

    • The beauty of cooking bangus is that it is not sensitive to being over or undercooked. But of course cooking time max is an hour. 30 minutes is fine for 300 deg. Two meats that are okay to be raw and undercooked: FISH AND BEEF. No salmonela.

  2. i tried this recipe and my husband and i really liked it.

    but one question, what is bangus? when i made this, i used pangasius.

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