10 Best Milkfish Recipes – You Can Make Easily

Milkfish Recipes are very popular. Homemade Milkfish Recipes from the world’s largest cooking community! Below I tried to explain some Milkfish Recipes that I think you will like.

Filipino Baked Milkfish Recipe

This Filipino fish dish is very easy to prepare. The only challenging and time-consuming part are cleaning the fish.

Preparation Time: 20 Minutes Cook Time: 1 Hour Total Time: 1 Hour 20 Minutes

Type: Main Dish Cuisine: Filipino Yield: 3 Serving

Keyword: Filipino Baked Milkfish Recipe

Ingredient checklist

• 4 Pound Milkfish

• 2 pounds of whole corn (Choclo), or more to taste
• 1 tomato, diced
• 1 chopped onion
• 1 piece (2-inch) ginger, thinly sliced ​​crosswise or to taste, divided
  salt and ground black pepper to taste
• 4 lime, squeezed
• ½ cup of Kikkoman soy sauce, recommended
• 2 garlic cloves, minced

At first mix all the ingredients.

Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the entire Milkfish.

Step 2

Remove the scales and gills from the Milkfish. Wash the entrails. Clean the fish with a paper towel.

Step 3

Mix the tomato, onion, and 1/3 of the ginger in a bowl. Spice with salt and pepper. Cut the front of the fish and fill it with the tomato mixture. Place the fish in the prepared pan.

Stage 4

Combine the lime juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold the foil over the fish and seal all the ends.

Step 5

Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Editor’s note:

The nutrition facts for this recipe include the total amount of soy sauce. The actual amount of burnt soy sauce will fluctuate.

Take a peek at my kingfish recipe if you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 943 | Total Fat 47.9g – 61% | Saturated Fat 11.2g – 56% | Cholesterol 293mg – 98% | Sodium 1205mg – 52% | Total Carbohydrate 12.4g – 5% | Dietary Fiber 2.9g – 10% | Total Sugars 0.4g | Protein 118.9 | Vitamin D 0mcg – 0% | Calcium 15g – 1% | Iron 1mg – 6% | Potassium 565mg – 12%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Stuffed Milkfish Recipe

HOW TO SKIN A WHOLE FISH?

Here I am doing my best to illustrate how I removed the fish meat while keeping the skin whole and intact.

Remove the scales with a blunt knife. Remove the guts and intestines through the upper opening. Remove the gills as well. Wash and pat dry with a paper towel.
Tilt the fish’s head up, breaking the spine all the time. Also, break the base bone near the tail.
Insert a spatula between the meat and the skin through the opening to separate the meat from the skin. Move it up and down and around the skin. Don’t worry, the skin is tougher than you think and won’t break as easily.
If done correctly, the meat should come out when the bone is pulled out of the opening. If not, just push the meat.

Preparation Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes

Type: Main Dish Cuisine: Asian Yield: 4 Serving

Keyword: Stuffed Milkfish Recipe

INGREDIENTS

• 2 Pound Milkfish
• 1 medium or large corn
• 1 tablespoon Kikkoman soy sauce, recommended
• 1 tablespoon lemon or lime juice
• 2 tablespoons oil
• 1 medium onion – – chopped
• 2 large garlic cloves – – minced
• 1 small carrot – – cut into small cubes
• 1 small potato – – cut into small cubes or ½ cup green peas
• 1 small green bell pepper – – cut into small cubes
• ¼ cup raisins
• 2 tablespoons Olde Thompson pickle seasoning, recommended
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1-2 tablespoons of water – (if necessary)
• Salt
• ¼ cup flour
• 1 egg
• 1 tablespoon oil – – for brushing

INSTRUCTIONS

Prepare the corn as directed in the instructions above. Place the skin of the fish in a small bowl or plate. Add 1 tablespoon of soy sauce and lemon or lime juice and marinate until ready to use.

Put the fish meat in a pot or pan and add a little water. Heat to a boil and cook until the meat is cooked. Drain the water and transfer it to a plate and remove the thorns.

Heat the oil in a skillet over medium heat. Sauté the garlic and onion until delicate and fragrant. Add carrots and potatoes and cook for 3 minutes.

Add the fish meat, bell pepper, raisins, pickle dressing, soy sauce, and tomato paste. Season with salt if necessary. Cook for another 3-5 minutes. Remove the pan from the heat. Add the flour and then mix the egg and mix again until well mixed.

Fill the marinated skin with the mixture and then place the stuffed corn on a foil-lined baking sheet. Brush both sides with oil and bake at 200 ° C / 400 ° F for 10-15 minutes on each side or until the skin is crisp and golden.
You can also fry the fish instead of baking it.

You can look at my Sheepshead Recipes If you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 637 | Total Fat 29g – 37% | Saturated Fat 5.8g – 29% | Cholesterol 160mg – 53% | Sodium 1019mg – 44% | Total Carbohydrate 46.4g – 17% | Dietary Fiber 3.2g – 11% | Total Sugars 20.9g | Protein 50.3 | Vitamin D 4mcg – 19% | Calcium 50g – 4% | Iron 2mg – 11% | Potassium 494mg – 11%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Chinese Steamed Milkfish With Ginger Paste

This formula is the essential Chinese Steamed Fish Formula.

Preparation Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes

Type: Main Dish Cuisine: Asian Yield: 2 Serving

Keyword: Chinese Steamed Milkfish With Ginger Paste

PREPARATION TIME

Ingredients

• 1 Whole Milkfish 600g, Sea Bass
• 1/2 piece of red chilli, cut into thin strips
• 3 slices of young ginger, thinly julienned
• 10 ml of Shaoxing wine
•  
• Ingredients (B) – to mix
• 100 g young ginger
• 15 g shallots
• 10 g chives
• 2 bird’s eye chili
• Ingredients (C) – for sautéing
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• Ingredients (D) – to flavour the ginger paste
• 1 1/2 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon of cornmeal
• 1/2 teaspoon salt
• 1 teaspoon of sugar

Instructions

• Fish must be gutted and dehulled (by your fishmonger)
• Clean the fish cavity thoroughly (make sure there are no more debris and fish blood that has a stinky smell)
• Pour a little hot water over all the fish with a ladle several times.
• Heat the water in the wok until it boils.
• Place a spring onion stalk on the plate and a toothpick (or metal spoon) in the middle of the plate.
• Place the fish on top of the toothpick.
• Apply some Shaoxing wine to the fish.
• Steam over HIGH HEAT, COVERED, UNOPENED for 8 minutes. (See the notes section below for the exact time.)
• Discard the water from the dish after steaming.
• Mix ingredients (B)
• Fry the ingredients (C) in a frying pan.
• Add ingredients (B) and (D) to the skillet. Combine and cook for 1 minute.
• Spread the ginger paste over the fish. Garnish with chives and chili.

Have a peek at my The Ultimate Guide to Popular Salmon Belly Recipes if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 2 Calories: 921 | Total Fat 41.7g – 53% | Saturated Fat 9.8g – 49% | Cholesterol 220mg – 73% | Sodium 2133mg – 93% | Total Carbohydrate 49.1g – 18% | Dietary Fiber 8.4g – 30% | Total Sugars 6.7g | Protein 94.2g | Vitamin D 4mcg – 19% | Calcium 82g – 6% | Iron 7mg – 39% | Potassium 863mg – 18%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Milkfish Belly Recipe

Preparation Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes

Type: Main Dish Cuisine: Asian Yield: 2 Serving

Keyword: Milkfish Belly Recipe

INGREDIENTS

• 500 grams of boneless milkfish belly

MARINADE

• ½ teaspoon fine salt
• ½ teaspoon ground black pepper
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• ½ cup all-purpose flour
• ¼ cup Golden Fiesta palm oil

SWEET SOYBEAN ENAMEL

• 1/2 tablespoon Golden Fiesta palm oil
• 1 teaspoon garlic, sliced
• 5 tablespoons Datu Puti soy sauce (fish sauce)
• ¼ cup Datu Puti vinegar
• 3 tablespoons brown sugar
• 1/2 cup of water

Direction

• Season the milkfish belly with fine salt and ground black pepper. Pour in lemon juice. Sprinkle the garlic on top and let it steep for 30 minutes.
• Spread the flour on a flat plate for the Milkfish. Coat the Milkfish well with the flour.
•  Heat the Golden Fiesta palm oil in a shallow skillet.
• Fry the Milkfish belly in a skillet, cooking both sides until golden brown, about 5 minutes.
• To make the sweet soy layer, color the garlic in ½ tablespoon of Golden Fiesta palm oil. Add the Datu Puti soy sauce, Datu Puti vinegar, earthy-colored sugar, and water. Bring to a boil, simmering until the sauce thickens. Serve the milkfish belly with Mangga Salad and the sweet soy glaze poured over the milkfish.

You can check my Lobster And Mushroom Recipe if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 2 Calories: 962 | Total Fat 54.7g – 70% | Saturated Fat 22.6g – 113% | Cholesterol 180mg – 60% | Sodium 2927mg – 127% | Total Carbohydrate 44.2g – 16% | Dietary Fiber 1.6g – 6% | Total Sugars 14.7g | Protein 75.7g | Vitamin D 0mcg – 0% | Calcium 107g – 8% | Iron 5mg – 26% | Potassium 239mg – 5%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Indian Milkfish Curry Recipe

Milk Fish Curry is a genuine Bengali formula made with Rohu fish and milk. This formula is adored by fish lovers and is an ideal Bengali staple dish garnished with sliced ​​green chilli peppers. Enjoy this recipe for fish with steamed rice or pulao.

Preparation Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes

Type: Main Dish Cuisine: Asian Yield: 2 Serving

Keyword: Indian Milkfish Curry Recipe

Ingredients of Milkfish Curry

• 1 cup of milk
• 3 cool green
• 1 tablespoon of salt
• 1/2 kilograms of Milkfish
• 1/4 teaspoon nigella seeds
• 1 teaspoon turmeric powder
• 1 tablespoon mustard oil
  To decorate
• 1 handful of coriander leaves, chopped

How to make Milkfish curry

Step 1

Clean the fish fillet. Rub the steaks with turmeric and salt and leave it outside.

Step 2

Pour mustard oil into a Kadai (deep pot) and fry the fish fillets on both sides until golden brown.

Step 3

Heat 3 tablespoons of mustard oil and temper with ¼ tablespoon of nigella seeds.

Stage 4

Cut the green chillies and add them to the oil.

Step 5

In another bowl, mix the milk with ¼ tablespoon of turmeric and mix well until the color turns golden yellow.

Step 6

Add the milk to the skillet and cook until bubbly. Be careful as foam may come out.

Step 7

Add 1 cup of water and salt to taste. Let the sauce simmer over medium heat for a while.

Step 8

Garnish with freshly chopped cilantro leaves.

Step 9

Let the sauce absorb its flavour. Present with white or brown rice.

Nutrition Information

Amount per serving And % Daily Values
Serving: 2 Calories: 563 | Total Fat 30.2g – 39% | Saturated Fat 7.3g – 36% | Cholesterol 164mg – 55% | Sodium 3760mg – 163% | Total Carbohydrate 9.4g – 3% | Dietary Fiber 0.2g – 1% | Total Sugars 5.5g | Protein 65.3g | Vitamin D 1mcg – 3% | Calcium 149g – 11% | Iron 0mg – 3% | Potassium 99mg – 2%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Singapore Fried Milkfish Recipe

Sizzled to a crisp golden brown in hot oil and with strong traces of garlic, greasy Singapore corn is a top pick for its umami scents and strong vinegar infusion that soaks the fried fish.

Preparation Time: 80 Minutes Cook Time: 15 Minutes Total Time: 1 Hour 35 Minutes

Type: Main Dish Cuisine: Asian Yield: 4 Serving

Keyword: Fried Singapore Milkfish Recipe

Ingredients

• 3 medium corn

• 2 onions
  (sliced)

• 2 cloves of garlic
  (sliced)

• ¼ cup olive oil

• 2 cups white vinegar

• 2 teaspoons of salt

• ¼ teaspoon ground pepper

Instructions

• Prepare the fish
• Using a sharp knife or kitchen scissors, prepare the fish by trimming the fins and tail of the corn. Divide the corn at the top starting from the tail to the head, passing the edge of the knife along the belly.
• Place open fish, at that point remove gills and guts. Wash the fish under running water to remove the blood.
• Remove the bone by placing the fish on the cutting board skin side down. Hold the knife in an inclined position and cut with the tip of the blade along the spine from head to tail.
•  Rich in Omega-3 fatty acids, corn is also a source of animal protein, B vitamins, and selenium, but also an important source of fat, saturated fat, cholesterol, and calories.

• Mix the marinade

• For the marinade, add 2 cups of vinegar, sliced ​​garlic, and onion in a bowl.
• Mix well and season with 2 teaspoons of salt and ¼ teaspoon of ground pepper.

Marinate the Belly

Dip the corn until all parts are sprayed, at which time marinate for about an hour.

Fry the fish

Heat the olive oil over medium heat. Once the oil is hot, fry the fish skin side down for about 10 minutes.
Flip the fish with a wide spatula to cook the opposite side until golden for about 10 more minutes.

Get some kitchen utensils!
Serve and serve!
Remove the fish from the bowl and serve.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 257 | Total Fat 14g – 18% | Saturated Fat 2g – 10% | Cholesterol 0mg – 0% | Sodium 1189mg – 52% | Total Carbohydrate 28.6g – 10% | Dietary Fiber 4.4g – 16% | Total Sugars 6.6g | Protein 4.5g | Vitamin D 0mcg – 0% | Calcium 25g – 2% | Iron 3mg – 19% | Potassium 488mg – 10%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Panlasang Pinoy Milkfish Recipe

Preparation Time: 60 Minutes Cook Time: 10 Minutes Total Time: 1 Hour 10 Minutes

Type: Main Dish Cuisine: Asian Yield: 2 Serving

Keyword: Panlasang Pinoy Milkfish Recipe

Ingredients

• 1 medium corn clean and without scales
• 10 tablespoons white or cane vinegar
• 1 teaspoon ground peppercorns
• 1 head of garlic, crushed
• 1/4 teaspoon cayenne pepper powder optional
• 1/2 teaspoon of coarse sea salt
• 1/2 cup of cooking oil

Instructions

• Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside.
• Score the Milkfish (cut from the top) and place it inside a large resealable plastic bag.
• Pour the vinegar mixture into the bag and then let all the air out. Seal the bag and refrigerate for now.
• Take the fish out of the bag and let the liquid drip.
• Heat the cooking oil in a frying pan. Once the oil is hot, fry the fish over medium heat until one side is crisp. Flip it over and repeat the process on the other side.
• Remove from skillet and place on serving plate. Serve with a bowl of spicy vinegar.
  Share and Enjoy!

Nutrition Information

Amount per serving And % Daily Values
Serving: 2 Calories: 675 | Total Fat 58g – 74% | Saturated Fat 9g – 45% | Cholesterol 26mg – 9% | Sodium 1253mg – 54% | Total Carbohydrate 31.5g – 11% | Dietary Fiber 3.4g – 12% | Total Sugars 4.7g | Protein 13.8g | Vitamin D 0mcg – 0% | Calcium 17g – 1% | Iron 5mg – 26% | Potassium 543mg – 12%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Sinigang’s Milkfish Recipe

Preparation Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes

Type: Main Dish Cuisine: Asian Yield: 3 Serving

Keyword: Sinigang’s Milkfish Recipe

Ingredients

• 2 pounds. Milkfish, clean and sliced
• 1 packet of 40 g of Knorr Sinigang Sa Sampaloc Mix (Original)
• 1 bunch of fresh Kangkong leaves
• 12 pieces of snake beans, cut into 2-inch pieces
• 6 to 8 pieces of okra
• 2 pieces of long green pepper Pansigang
• 1 medium tomato, sliced
• 1 medium yellow onion, sliced
• 2 ½ tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 2 litres of water

Instructions

Heat a pot. Pour water on it.

Add the tomato and the anion. Let it boil.

Add Milkfish. Cover and cook over medium heat for 8 to 12 minutes.

Add Knorr Sinigang to Sampaloc Mix. Stir. Cook for 2 minutes.

Put the long green pepper in the pot. Add the snake beans and okra. Stir. Cover and cook for 5 to 7 minutes.

Add the fish sauce and ground black pepper and Stir.

Put the Kangkong (water spinach) leaves in the pot. Cover the pot and kill the heated mood. Let it rest for 5 minutes.

Transfer to a serving bowl. To serve.
Share and Enjoy!

Nutrition Information

Amount per serving And % Daily Values
Serving: 3 Calories: 525 | Total Fat 23g – 29% | Saturated Fat 5.6g – 28% | Cholesterol 176mg – 59% | Sodium 1428mg – 62% | Total Carbohydrate 8.5g – 3% | Dietary Fiber 2.6g – 9% | Total Sugars 3.8g | Protein 72.3g | Vitamin D 0mcg – 0% | Calcium 62g – 5% | Iron 1mg – 4% | Potassium 299mg – 6%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Filipino Smoked Milkfish Recipe

Preparation Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes

Type: Main Dish Cuisine: Asian Yield: 4 Serving

Keyword: Filipino Smoked Milkfish Recipe

Ingredients

1 kilo of Milkfish
[size: 2-3 pieces per 1 kilo] – butterflies and boneless, with scales on
salt and lime juice
vegetable oil [if you like to use olive oil, that is fine]

To smoke the fish: 1/2 cup crude rice, tea [taken from 5 tea bags], 1/2 cup brown sugar

Process

• Rinse the Milkfish in running water.
• Make sure there is no more excess water in the fish before adding lemon juice and salt.
• Rub in the lime juice before sprinkling a little salt on the meaty part of the fish.
• Marinate in the cooler for 20-30 minutes.
• It’s also okay not to marinate the fish before steaming it, as the flavours will be absorbed during the cooking process.
• Steam the fish for 25-30 minutes.
• Make sure it is fully cooked by checking the meaty part if it is already tender.

Use a large skillet (Talyasi in Filipino) or a bamboo steamer if you have one.
Rub a little oil on a grill (for the skillet) or slotted pots (if you’re using a bamboo steamer) to smoke the Milkfish, so the fish doesn’t stick.
Combine the contents of the tea bags, the rice, and the brown sugar in a bowl.
Add aluminium foil to the bottom pot of your steamer or skillet before adding the rice, tea, and brown sugar mixture.
This prevents the mixture from darkening and sticking in the pot or pan, as it will take some time to smoke the Milkfish.

Place the skillet or pot with the rice and tea mixture over low heat.
Here is a sketch of our “smoking fix” Tinapa. Everything is drawn (clearly scattered to show which one is above/below the other) according to its arrangement in the pan.
Not in the drawing is the COVER. You will need a pot lid that fits snugly on the pan so the smoke and flavour are retained inside.

Smoke the Milkfish until golden.
Start checking after the first 10-15 minutes. There is no specific time, just check that the fish is completely browned and has the familiar aroma of the smoked Tinapa.
The brown sugar and tea will make the smoked corn a bright earthy colour. The rice adds smoked and complements the other two ingredients.

After smoking the Milkfish, rub a little oil on the outside of the fish, on the scales and the head, to give it a shine. You can eat the tub right away or during the day without the need to fry. Freshly cooked smoked flax should not be stored in the refrigerator right away if you intend to consume it during the day.

If you plan to keep a batch in the refrigerator or freezer, it is best to wrap it in foil or plastic wrap. It is best to eat your homemade smoked Milkfish in 2-3 day.

Frequently Asked Questions On Milkfish Recipe