Fried Boneless Bangus - Sarap Central
Sarap Filipina, Sarap So Easy

Fried Boneless Bangus

Golden crispy and expertly deboned Bangus is best served with a vegetable dish and hot, steamed rice. Have a garlicky vinegar dip on the side to complete this simple, scrumptious meal. Much bonier than other kinds of fish, bangus or milkfish remains to be popular in the Philippines because it is meaty and highly versatile. The love affair of Filipinos and bangus started almost 2000 years ago when the first milkfish aquaculture originated in the Philippines.

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Fried Boneless Bangus


Milkfish, Vegetable Oil, Vinegar, Garlic, Seasoning (Salt, Monosodium Glutamate, Natural Chicken Flavor, Chicken Meat, Dehydrated Shallot, Soy Shortening, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Turmeric Extract), Lemon Juice, Black Pepper, Soy Sauce (Water, Hydrolyzed Soybean Protein, Iodized Salt (Salt, Potassium Iodide), Caramel Color, Monosodium Glutamate, Citric Acid 0.10% Potassium Sorbate, Disodium Inosinate, Disodium Guanylate, FD&C Yellow #5 and 6, Red #40).


Fish, Soy

Preparation Procedure:

For best quality and food safety:

  • REMOVE SLEEVE before cooking.
  • Refrigerate any leftovers.
Reheating Procedure:
  • Stove Top – 5 mins
  • Air Fryer – 5 mins on 400ºF
  • Oven – 3 mins on 350ºF
  • Microwave – 2 mins