Pan-Seared Bangus with Tomato and Onion Salsa

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

Fresh milkfish fillets pan-seared to crispy golden perfection and topped with a bright, tangy salsa of tomatoes, onions, and vinegar for a refreshing Filipino seafood dish. This filipino-inspired seafood ready in about 20 minutes blends vegetable oil, medium ripe tomatoes, diced, small red onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 diced ripe tomatoes, 1 finely chopped small red onion, 2 tbsp white vinegar, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro (optional). Mix gently and set aside to let flavors meld.
  2. Step 2: Pat dry 4 bangus fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  4. Step 4: Place the bangus fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden brown, then flip and cook the other side for an additional 3 minutes until the fish flakes easily.
  5. Step 5: Transfer fillets to serving plates and spoon the tomato and onion salsa over the top immediately while warm.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Bangus with 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 with Tomato and Onion Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with 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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