Baked Miso-Butter Bangus with Garlic Rice and Pickled Papaya

Name: Baked Miso-Butter Bangus with Garlic Rice and Pickled Papaya
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 whole bangus (milkfish), cleaned and butterflied, about 600 g; 3 tbsp unsalted butter, softened; 2 tbsp white miso paste; 1 tbsp soy sauce; 1 tbsp calamansi juice (or fresh lime juice); 1 tsp brown sugar; 4 cloves garlic, minced; 2 cups jasmine rice, rinsed; 4 cups water; 4 tbsp vegetable oil; 6 cloves garlic, thinly sliced; 100 g green papaya, julienned; 2 tbsp white vinegar; 1 tbsp sugar; 1/2 tsp salt; 1 small red chili, sliced thin (optional); Fresh cilantro leaves for garnish

This Filipino-inspired dinner features whole milkfish marinated in a nutty miso-butter glaze, baked until golden, served with fragrant garlic rice and tangy pickled papaya for a fresh, balanced plate.

Prep25 minCook35 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 375°F (190°C).
02
In a small bowl, mix softened butter, miso paste, soy sauce, calamansi juice, brown sugar, and minced garlic until smooth and combined.
03
Pat the bangus dry with paper towels. Place it skin-side down on a baking sheet lined with parchment paper or foil.
04
Spread the miso-butter mixture evenly over the flesh side of the bangus.
05
Bake in the preheated oven for 25–30 minutes, until the butter glaze is golden and fish is cooked through and flakes easily with a fork.
06
While the fish bakes, prepare the pickled papaya: combine papaya, vinegar, sugar, salt, and sliced chili in a small bowl. Toss and let sit at room temperature for at least 15 minutes.
07
Rinse jasmine rice under cold water until water runs clear. Drain well.
08
In a medium saucepan, heat vegetable oil over medium heat. Add sliced garlic and cook until golden and fragrant, about 2–3 minutes, stirring frequently to prevent burning.
09
Add the rinsed rice to the garlic oil, stirring to coat the grains for 1 minute.
10
Add 4 cups water, bring to a boil, then reduce heat to low and cover. Cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
11
Fluff rice with a fork and transfer to serving plates. Top with baked bangus and garnish with fresh cilantro. Serve pickled papaya on the side.

From the editor

Cooking tips

Butterflying the bangus ensures even cooking and better glaze coverage.
Use fresh calamansi or lime juice to brighten the miso-butter marinade with acidity.
For a milder garlic rice, remove garlic slices before serving or use less oil.
Pickled papaya can be made a day ahead; keep refrigerated and bring to room temperature before serving.

Published September 4, 2026