Vinegar and Garlic Marinated Grilled Bangus Belly

By AislePrompt Editorial · ·

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.

Marinated milkfish belly soaked in a tangy garlic-vinegar mixture then grilled to smoky perfection, a beloved Filipino seafood dish. This Filipino-inspired seafood recipe, ready in about 85 minutes, pairs milkfish (bangus) belly fillets, white vinegar, soy sauce 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: 15 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 1/4 cup white vinegar, 2 tbsp soy sauce, 6 minced garlic cloves, 1/2 tsp black pepper, and 1 tsp salt. Stir well to dissolve salt.
  2. Step 2: Add 1.5 pounds milkfish belly fillets to the marinade, turning to coat completely. Cover and refrigerate for at least 1 hour to allow flavors to penetrate.
  3. Step 3: Preheat grill or grill pan to medium-high heat and brush with 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Remove the milkfish from marinade, letting excess drip off. Grill for 5-6 minutes per side until the skin is charred and crispy, and the flesh flakes easily.
  5. Step 5: Serve immediately with steamed rice and a side of pickled vegetables or dipping sauce.

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