How To Cook Bangus Bicol Express

Bangus Bicol express is a creamy, spicy Filipino dish where fried milkfish is simmered in coconut milk with chilies, bagoong, and vegetables for a rich, flavorful meal.

Course: Fish Recipe

Cuisine: Filipino

Keyword: bangus bicol express, bangus recipe, milkfish recipe

Servings: 2 servings

Calories: 245kcal

Author: Manny

Ingredients

1 pc boneless bangus
salt and pepper to taste
2 pcs tomatoes
3 cloves garlic minced
1 pc onion sliced
2 pcs green chili
1 cup coconut milk
1 Tbsp. patis (optional)
1 inch ginger sliced
2 pcs eggplant
2 Tbsp. bagoong alamang
1 Tbsp. sugar
all purpose flour
cooking oil for frying and sauteing

Instructions

How To Cook Bangus Bicol Express

Season the boneless bangus with salt and pepper. Fry until golden brown and set aside.
Fry also the sliced eggplant until golden brown. Set aside.
In an empty pan, heat 2 tablespoon cooking oil and saute garlic and onion until soft.
Add ginger and tomatoes then stir for a few seconds. Cover and simmer until tomatoes are tender.
Add the bagoong alamang and stir for 2 minutes. Then pour the coconut milk and bring to a boil.
Add the long green chilies, siling labuyo and sugar. Simmer for another 2 minutes while stirring. Turn off heat.
Place the fried bangus in a serving platter then pour the Bicol express sauce over the bangus. Serve hot and enjoy!

Video

Notes

Cooking Tips:

Choose Boneless Bangus

Since milkfish is packed with fine bones, using boneless bangus saves you the hassle and makes the dish more beginner-friendly. You can buy it fresh from the wet market or frozen in supermarkets, both options work well. This way, you can focus on flavor and enjoy the meal without worrying about tiny bones.

Fry the Fish and Eggplant First

Frying the bangus before adding the sauce keeps the skin crisp and helps the fish hold its shape. The same goes for the eggplant—frying brings out its natural sweetness and prevents it from becoming mushy. These extra steps give the dish more texture and flavor depth.

Balance the Heat and Creaminess

Long green chilies add aroma while siling labuyo brings the punch, but you can always adjust the number of chilies depending on your spice tolerance. Let the coconut milk simmer just enough to thicken without curdling, so the sauce stays smooth and silky. The perfect balance of heat and creaminess makes bangus Bicol express comforting yet exciting.