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Fried boneless bangus topped with red onions, chilies, green onions, and calamansi

7 Boneless Bangus Toppings Under ₱150

On some days, nothing beats the comfort of crispy boneless bangus. Pair it with freshly steamed rice and a sawsawan of suka, sibuyas, and sili, and life becomes a little less complicated. And because there are no bones to worry about, you can share portions of the nutri-sarap ulam with your kids. How’s that for a stress-free, pocket-friendly weekday meal? 

If you have some extra pesos to spare, you can take your fried boneless bangus up a notch. A budget of ₱150 (max!) is enough to dress up the fish with tasty toppings and fun sauces. This way, you also avoid complaints from your family that you keep repeating the same ulam. One milkfish, seven variations – what more can they ask for?

7 Creative Boneless Bangus Recipe Ideas

One whole boneless bangus with teriyaki glaze and fried garlic

Like with any naturally beautiful – and delicious! – canvas, you don’t need to do much to make your dish bloom. Just gather a few pantry staples, toss them together, and set them atop your fish. Done with no fancy techniques or hard-to-find ingredients! Get started with these seven glow-up ideas. 

1. Sweet teriyaki

Bring Japanese flavors to your dinner table! You can always rely on teriyaki to give fried dishes extra oomph. Reduce the sweetish sauce into a thick glaze by simmering it a little longer than usual. Right before serving, brush a generous portion over your bangus. Top with lots of crispy garlic, toasted sesame seeds, and chopped green onions.

2. Thai-style ensalada

Do you also enjoy pairing your Dagupan boneless bangus with something sweet and sour? Instead of keeping your ensalada on the side, why not serve the refreshing concoction on top of your fish? Take inspiration from the classic Thai crispy catfish salad. Toss together green mango strips, chopped peanuts, red onions, and cilantro leaves in a dressing of patis, calamansi juice, brown sugar and chilies. Super easy!

3. Flaming Korean 

Want to spice things up? Give your fish a Korean flair. First, drain kimchi (don’t discard the juice!), then chop it into smaller pieces. Next, whisk together gochujang, mayonnaise, honey, and salt in a bowl. Stir in the reserved kimchi juice and a splash of sesame oil. Now you’re ready to assemble. Spread creamy gochujang sauce over the bangus, then top it with kimchi and sesame seeds.

One whole boneless bangus with salted egg sauce and chopped chilies

4. Salted egg

Nope, this isn’t like the usual salted egg stuffing you use in inihaw na bangus. Instead, you’ll need to make a topping inspired by the Singaporean sauce using Pinoy pantry staples. Start by melting butter in a pan. Sauté garlic and chopped chilies until fragrant. Add evaporated milk and simmer until thick. Stir in mashed salted egg yolks and season with sugar. Pour sauce over your milkfish and top with chopped green onions and more chilies. 

5. Creamy mushrooms 

Are your kids craving fast-food burger steak with mushroom gravy? Surprise them with something more nutritious but still loaded with linamnam. Dissolve a pack of Knorr Cream of Mushroom Soup in all-purpose cream. Make sure the mixture becomes as thick as a sandwich spread. Pour this over your bangus, top with garlic slices, and bake in the oven for a few minutes. 

6. Cheesy pesto

The most expected topping for virtually any dish is cheese. Sure, you can grate the quick-melting variety or drizzle a cheesy sauce over your fish. But is that enough to excite your brood? Why not give it an herby and zesty spin? Toss together toasted breadcrumbs, ready-made pesto sauce, and Parmesan cheese. Drizzle the mixture over the bangus and serve with a smile. 

7. Spicy pares

Are you looking for ways to use up last night’s beef pares? Fish out the meat chunks and use them in a silog, quesadilla, or sandwich wrap. As for the sauce, transform it into a glaze you can brush over fried boneless bangus. Thicken the pares mixture with a cornstarch slurry and let it simmer until smooth and shiny. Spread generously onto the fish, then top with chili garlic sauce and chopped green onions. 

Which boneless bangus topping are you most excited to try? Start with whichever flavor you’re craving today. Is it something spicy? Go with kimchi or the pares glaze. Want something sweet? You can’t go wrong with teriyaki. Let your family vote on a favorite and include the winner in your weekly menu rotation.  

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