Filipino Cheesy Baked Bangus Bowl

Bangus, the Philippines’ prized milkfish, anchors this cozy baked bowl. Seared fillets are flaked over garlic rice, then finished under mozzarella, cheddar, and a light mayo layer for a melty, savory lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 36g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.25 lb boneless bangus (milkfish) fillets
• 3 tbsp calamansi or lime juice
• 2 tbsp soy sauce
• 4 cloves minced garlic
• 1/2 tsp black pepper
• 3 cups cooked garlic rice
• 1 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 3 tbsp mayonnaise
• 1 diced tomato
• 1/4 cup thinly sliced red onion
• 2 sliced green onions
• 1 tbsp oil

Instructions

1. 1Preheat the oven to 400°F. Pat bangus fillets dry and place them in a shallow dish. Whisk calamansi juice, soy sauce, half the minced garlic, and black pepper; pour over the fish and marinate 10 minutes.
2. 2Heat oil in a large oven-safe skillet over medium-high. Lift fish from marinade, shake off excess, and sear 2 minutes per side until lightly golden; the center can still be slightly translucent.
3. 3Remove skillet from heat. Flake the bangus gently into large pieces right in the pan, discarding any stray bones if present.
4. 4Stir mayonnaise and remaining garlic into the flaked fish so it becomes creamy. Taste and add a splash more soy if needed.
5. 5Spoon warm garlic rice into four oven-safe bowls or keep everything in the skillet for family style. Top rice evenly with the creamy bangus mixture.
6. 6Combine mozzarella and cheddar, then scatter the cheeses thickly over each portion.
7. 7Bake 10 to 12 minutes until the cheese is fully melted, bubbling, and spotted golden brown at the edges.
8. 8Finish with diced tomato, sliced red onion, and green onions. Serve immediately as a satisfying lunch bowl, or cool and portion into meal-prep containers that reheat well the next day.