The effects of two binders, algin mixture (sodium alginate : calcium carbonate : adipic acid = 2.5 : 0.45 : 0.09) and milkfish surimi; and four ingredients, water, salad oil, low protein flour, and sodium tripolyphosphate on the quality of restructured milkfish fillet (RMF) were investigated. When mixing 0.2% algin mixture into the RMF, the tensile strength of RMF was increased significantly (P < 0.05), but the tensile strength of RMF did not significantly increase (P > 0.05) when the addition of algin mixture exceeded 1.2 %. The tensile strength of RMF significantly increased proportionallly with the level of milkfish surimi. The L value of RMF with algin mixture added increased, but the a and b values decreased. The L and a values of RMF mixed with milkfish surimi decreased. The addition of water, salad oil and low protein flour could improve the texture and flavor of RMF, but the optimum levels of their addition were 10 %, 15, % and 7 %, respectively. Sodium tripolyphosphate also increased the tensile strength of RMF significantly, but its optimal level of addition was 0.25 %.