Afritadang Bangus (Milkfish Afritada)

Afritada dish is one of the well know Filipino dishes and the most common afritada is chicken afritada and it is cooked with tomato sauce, carrots, potatoes, green peas and bell peppers as the main ingredients. What I have here is a healthier version of afritada, instead of chicken, bangus is substituted.

To cook afritadang bangus; Clean the bangus, remove the internal organs and gills. Slice the bangus into 4 to 5 pcs. Rub with salt and set aside for at least ten minutes. Fry the fish and cover the frying pan because oil has a tendency to splatter. When it turns golden brown, remove from oil and set aside. Fry the rest of the bangus until every fish is already fried. On the frying pan where you fried the bangus, remove the oil and transfer to a container and leave at least 1 tablespoon on the frying pan. Saute garlic, onion and tomatoes. Stir-fry for at least 2 minutes or until they are cooked. Then add the tomato sauce, carrots, bell pepper and simmer until the liquid evaporates or until the consistency is thick. Add the green peas and fried bangus and simmer for at least half a minute. Season with patis, ginisa mix and sugar and adjust the amount if necessary. To see the complete recipe with list of ingredients in exact measurements, continue reading.

Print Recipe

How to Cook Afritadang Bangus (Milkfish Afritada)

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Fish Recipe

Cuisine: Filipino

Servings: 6 servings

Author: Manny

Ingredients

• 1 kilo bangus
• 2 pcs medium size tomatoes chopped
• 1 small can tomato sauce
• 1 medium size green and red bell pepper
• 1 can green peas or chick peas
• 1 tsp. sugar
• 3 cloves garlic minced
• 1 medium size onion chopped
• 2 pcs small potatoes sliced into quarters
• 1 pc carrot sliced
• cooking oil for frying
• 1 tsp. ginisa mix or magic sarap
• rock salt
• patis

Instructions

How to cook afritadang bangus:

• Clean the bangus, remove the internal organs and gills. Slice the bangus into 4 to 5 pcs.
• Rub with salt and set aside for at least ten minutes.
• Fry the fish and cover the frying pan because oil has a tendency to splatter.
• When it turns golden brown, remove from oil and set aside.
• Fry the rest of the bangus until every fish is already fried.
• On the frying pan where you fried the bangus, remove the oil and transfer to a container and leave at least 1 tablespoon on the frying pan.
• Saute garlic, onion and tomatoes. Stir-fry for at least 2 minutes or until they are cooked.
• Then add the tomato sauce, carrots, bell pepper and simmer until the liquid evaporates or until the consistency is thick.
• Add the green peas and fried bangus and simmer for at least half a minute.
• Season with patis, ginisa mix and sugar and adjust the amount if necessary.