Grilled Bangus Belly in Soy-Garlic Marinade

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled milkfish belly marinated in a savory blend of soy sauce, garlic, and calamansi juice, delivering a smoky and citrus-infused flavor. This Filipino-inspired seafood recipe, ready in about 82 minutes, pairs milkfish (bangus) belly fillets, soy sauce, calamansi juice or lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 12 min Serves 4 Filipino cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs milkfish (bangus) belly fillets
1/3 cup soy sauce
1/4 cup calamansi juice or lime juice
5 garlic cloves, minced
1 tbsp brown sugar
1/2 tsp black pepper
2 tbsp for brushing vegetable oil

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a shallow dish, whisk together 1/3 cup soy sauce, 1/4 cup calamansi or lime juice, 5 minced garlic cloves, 1 tbsp brown sugar, and 1/2 tsp black pepper until sugar dissolves.
Step 2: Add 2 lbs milkfish belly fillets to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour.
Step 3: Preheat grill to medium-high heat (about 375°F). Remove fish from marinade and brush both sides lightly with 2 tbsp vegetable oil.
Step 4: Grill fish fillets skin-side down for 5-6 minutes until the skin is crispy and charred. Flip carefully and cook for another 4-5 minutes until fish is cooked through and opaque.
Step 5: Serve hot with steamed rice and a side of sliced tomatoes.