Think prawn thermidor without the fancy ingredients and French education. Scrape the bangus meat, mix it with cheese and vegetables, then spread the mixture over the fish’s skin. Before baking, cover the bangus with shredded Parmesan, cheddar, and mozzarella. The cheese topping bubbles and melts in the oven, creating an impressive golden-brown crust.
- 1 boneless bangus, unseasoned
- ½ cup mayonnaise, preferably Kewpie brand
- ¼ cup small diced red bell pepper
- ¼ cup small diced green bell pepper
- 2 ½ tbsp small diced onion
- ½ + ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- salt, to taste
- ¼ cup shredded mozzarella
- ¼ cup shredded cheddar
- ¼ cup grated parmesan
- chopped parsley, for garnish
- lemon wedges, for serving
Preheat oven to 350°F or 180°C. Line a baking sheet with aluminum foil or parchment paper. Brush the foil or paper with neutral oil—this will create a non-stick surface for your bangus.
Pat bangus dry with paper towels to remove excess moisture. Scrape bangus meat with a fork and transfer to a medium-sized bowl. Transfer the bangus skin to the baking sheet, skin side down.
Add mayonnaise, bell peppers, onion, garlic powder, cayenne pepper, and salt into the bowl with the bangus meat.
In another bowl, combine the three cheeses. Take half of the cheese mixture and add it to the fish mixture, saving the rest for the topping. Mix until well combined.
Spoon the mixture onto the bangus skin, covering the area where you scraped off the meat. Carefully spread it in a single layer until the skin is filled up evenly.
Cover the mixture with the reserved cheese. Bake for 15-20 minutes until the cheese is melted and golden brown in most parts.
Remove from the oven and garnish with chopped parsley. Serve with lemon wedges to squeeze over the fish.