We’ve Barbecued Bangus, Satay-Style. Why? Because We Can And It’s Delicious.

Bangus Satay With Java Rice

If you’re planning to cook up something new this weekend, we might just have the thing. We’re talking about bangus satay, barbecued to perfection, and—why not—we’re also throwing in some of that aromatic Java rice.

For the uninitiated, satay need not be intimidating; how it tastes can easily create an affinity with the Filipino palate. It has a bit of zest and lots of spice to it.

It’s barbecued, so it’s a recipe that’s really hard not to love.

And yeah, we’re using bangus for this. That way, after gorging up on the satay and the unli-Java rice, we can confidently tell ourselves, “Yup, I just had something healthy!”

Bangus Satay With Java Rice


1 kilo Sarangani Bay Milkfish Fillet (skin removed) Marinate

¼ cup soy sauce
1 T cooking oil
2 T peanut butter
2 t minced garlic
2 T lime juice
1 T curry powder
1 t red chili pepper
¼ cup light brown sugar
15 bamboo skewers, soaked in water

Java Rice
4 cups cooked rice
2 T cooking oil
1 medium red onion, chopped
1 T garlic, minced
1 pc. Bay leaf
1 pc cinnamon stick or 1 tsp. cinnamon powder
1 cup tomato sauce
½ cup tomato ketchup
1 t salt


Slice bangus fillet into 1 ½ in x 2 in size. Set aside. Mix together all marinade ingredients. Add into the bangus. Allow to marinade for 2 hours in chiller.

Weave the bangus fillets in the bamboo skewers.

Brush griddle generously with cooking oil. Cook bangus satay 1 ½ mins on each side. Brush satays constantly with remaining marinade while cooking.

Java Rice:

In a sauté pan, heat cooking oil. Saute onion, garlic, bayleaf and cinnamon stick. Add tomato sauce and ketchup. Allow to come to a slow boil. Add cooked rice and stir until well mixed.

* Serving Size: Make 6-8 servings