Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared milkfish belly crisped to perfection, served with a bright and tangy salsa made from fresh tomatoes, onions, and calamansi juice. This Filipino-inspired seafood recipe, ready in about 20 minutes, pairs salt, black pepper, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 pound bangus belly fillets and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Place the bangus fillets skin-side down and cook for 4-5 minutes until the skin is golden and crisp.
  3. Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish is opaque and cooked through. Remove from heat and set aside.
  4. Step 4: In a bowl, combine 1 cup diced ripe tomatoes, 1/2 cup finely chopped red onion, 3 tbsp calamansi juice, 2 tbsp chopped fresh cilantro, and 1 tsp sugar. Stir to blend and let sit for 5 minutes to meld flavors.
  5. Step 5: Serve the pan-seared bangus belly topped generously with the tangy tomato and onion salsa alongside steamed rice.

Frequently asked questions

How long does Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Bangus Belly with Tangy Tomato and Onion Salsa?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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