Adobong Bangus

This is a simple milk fish recipe. The milk fish is fried then cooked in soy sauce and vinegar. A fish version of the famous pork adobo dish. The only extra step on cooking this recipe is frying the fish first unlike the pork or chicken adobo that you can just put every ingredients in the pot then simmer it until cooked. Frying the fish will lessen the fishy flavor of the milkfish so you can enjoy it.

A Delectable Twist on a Filipino Classic

Adobong Bangus is a delightful variation of the beloved Filipino adobo, where succulent milkfish takes center stage. This recipe infuses the mild, tender flesh of bangus with the classic adobo flavors of soy sauce and vinegar, resulting in a dish that’s both comforting and satisfying. In this article, we’ll guide you through the process of creating this mouthwatering Adobong Bangus, step by step.

Cleaning and Preparing the Bangus

Before diving into the culinary adventure of Adobong Bangus, it’s essential to start with a clean and well-prepared fish. Here’s what you need to do:

Prepping the Bangus: Begin by carefully cleaning the bangus. Remove the gills, innards, and scales to ensure you have a fresh canvas to work with.

Slicing the Bangus: After cleaning, slice the bangus into three equally sized pieces. This step not only helps with even cooking but also allows the flavors to penetrate the fish more effectively.

Marinating the Bangus

Now that your bangus is prepped and ready, it’s time to infuse it with the delightful blend of flavors that make Adobong Bangus truly special:

Combining Ingredients: In a bowl, combine all the necessary ingredients for the marinade. This typically includes soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. The exact measurements can be adjusted to your taste preferences.

Marinating the Bangus: Gently place the sliced bangus into the marinade mixture. Ensure each piece is well-coated. Let this marinate for at least one hour. The longer the marination, the more flavorful the fish will be, so feel free to marinate it longer if time allows.

Cooking the Adobong Bangus

With your bangus marinated to perfection, it’s time to bring this dish to life:

Draining the Fish: After the marination process, drain the fish, setting aside the flavorful vinegar mixture.

Frying the Bangus: To reduce the inherent fishy flavor of the milkfish, start by frying the bangus until it turns a beautiful, golden brown. This step not only adds a delightful crunch but also enhances the overall flavor profile of the dish.

Frying the Garlic: While the bangus is resting, take a moment to fry some minced garlic separately. This will add a rich, aromatic dimension to your Adobong Bangus.

Simmering the Adobo: Now comes the moment of truth. Add the reserved vinegar mixture to the pan. Allow it to reach a gentle boil before introducing the fried bangus back into the mix. Let these flavors meld together by simmering for about 10 minutes, ensuring that the fish absorbs all the delicious essence of the sauce.

Serving and Enjoying Adobong Bangus

Once your Adobong Bangus has simmered to perfection, it’s time to plate up and savor the delightful flavors:

Plating: Carefully arrange the tender pieces of Adobong Bangus on a serving platter, making sure to include the flavorful sauce. Garnish with the crispy fried garlic for added texture and taste.

Enjoying the Dish: Adobong Bangus is best enjoyed with steaming white rice, allowing you to fully appreciate the harmonious blend of sweet, savory, and tangy flavors. The tender bangus, soaked in the delicious adobo sauce, is sure to tantalize your taste buds.

A Flavorful Twist on a Filipino Favorite

Adobong Bangus is a delightful twist on the classic Filipino adobo. By following these simple steps, you can create a mouthwatering dish that’s sure to become a family favorite. The marination process infuses the mild milkfish with the rich, savory flavors of soy sauce and vinegar, while the frying step adds a satisfying crunch and reduces any unwanted fishiness.

Whether you’re a seasoned cook or a beginner in the kitchen, Adobong Bangus is a recipe that’s easy to master and always delivers on flavor. So, next time you’re looking to savor the taste of the Philippines, give this recipe a try and enjoy the deliciousness of Adobong Bangus. Your taste buds will thank you!

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5 from 2 votes

How to Cook Adobong Bangus

Adobong Bangus is a Filipino dish that features milkfish marinated in a flavorful blend of soy sauce and vinegar, fried to perfection for a crispy texture, and simmered in the same marinade to create a mouthwatering savory-sweet dish.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Fish Recipes

Cuisine: Filipino

Keyword: adobong bangus, bangus na adobo

Servings: 2 servings

Calories: 180kcal

Author: Manny

Ingredients

• 1 medium sized bangus sliced
• 4 cloves garlic minced
• 2 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup vinegar
• 1/3 cup water
• 1 tsp. vetsin or MSG
• cooking oil for frying

Instructions

How to cook Adobong Bangus

• Clean the bangus by removing the gills, innards and scales. Slice into 3 pieces.
• Combine all ingredients and marinate bangus in this mixture.
• Let stand for 1 hour. Drain fish. Set aside vinegar mixture.
• Fry fish until golden brown then set aside and fry garlic.
• Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.

Notes

Cooking Tips for Adobong Bangus:

1. Opt for Fresh Bangus: When preparing Adobong Bangus, choosing fresh milkfish is crucial. Look for fish that has clear, bright eyes, firm flesh, and a mild, ocean-like scent. Freshness ensures the best flavor and texture in your dish.
2. Extend the Marination Time: While the recipe suggests marinating the bangus for at least an hour, consider marinating it longer, even overnight in the refrigerator, if time allows. This extra time allows the fish to absorb more of the marinade's flavors, resulting in a more delectable Adobong Bangus.
3. Control the Heat: When frying the bangus, maintain the oil at a consistent temperature to achieve that perfect golden-brown crust. Overcrowding the pan can lower the oil temperature, so fry the fish in batches for the best results.