No Bake Cheesy Bangus

AJI-NO-MOTO® Umami Seasoning


  • 1 pc. (250g) Bangus, butterfly cut, boneless
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1g) Black pepper, ground
  • 3 Tbsps. (30g) Flour
  • 2 Tbsps. (35ml) Oil
  • 2 Tbsps. (20g) Onion, minced
  • 2 Tbsps. (20g) Garlic, minced
  • 1/8 cup (15g) Bell pepper, green, diced
  • 2 Tbsps. (28g) Tomato, de-seeded, diced
  • 2 cups (100g) Cheese, grated
  • 2 Tbsps. (30ml) Water
  • 1/4 cup (15g) Parmesan cheese, grated


  1. SEASON. Bangus with AJI-NO-MOTO® and black pepper.
  2. DREDGE. both side of the fish with flour.
  3. SAUTE. Put cooking oil on pan. Sauté onions first until fragrant then add garlic until golden brown. Set aside. Next, add bell peppers and tomatoes. Sauté for 1 minute, then set aside as well.
  4. PAN-FRY. Bangus, meat side first until golden brown then flip until skin side is crispy.
  5. STEAM. Pour the grated cheese on top of the meat side of the Bangus. Then, add water on the sides of the pan and cover the pan until cheese melts. Lastly, add the sauteed garlic, onions, and tomatoes on top of the Bangus (meat side). Cover again for around 30-45 seconds.
  6. SERVE. Carefully remove Bangus from pan then serve on a plate. Garnish with parmesan cheese and chopped parsley.

Cooking Tips

Add extra water if it does not steam anymore.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 slice (56g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Bangus is a good source of Calcium which makes the teeth and bones strong.


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