Boneless Bangus (milkfish) belly fried to a golden crisp then coated with a savory soy-calamansi glaze.

Paksiw na Bangus is probably our favorite paksiw recipe. I simmered the fish for several hours until the fish is super soft.

Tamarind broth gives this fish soup it’s distinctive and savory flavor.

This Sinigang sa Miso Recipe is made extra special. The milkfish was pressured cooked for an hour until bones are so tender.

Oven Grilled Milkfish is a very simple recipe. Instead of grilling the milkfish over live charcoal, simply grill it in the oven.

Daing na Bangus is probably one of the best fried fish our ancestors ever invented. My go to recipe uses only four ingredients.

Sinigang na Bangus sa Miso is a pan fried bangus or milkfish sautéed with pork fat then simmered in sinigang sa miso soup.

Special Pesang Bangus is a pressured cooked version of the pesang isda recipe. The fish is so tender and you can literally eat its bones.

Milkfish w/ Onions, Calamansi & Soy Sauce (Bangus Bistek). The classic flavors of Filipino beef “bistek”, made w/ fish.