How to Cook Bangus Curry

Bangus curry is a Filipino comfort dish made with crispy fried milkfish simmered in a rich, spiced coconut cream sauce for a flavorful and hearty meal.

Course: Fish Recipe

Cuisine: Filipino

Keyword: bangus curry, bangus recipe, milkfish curry, milkfish recipe, ulam ideas

Servings: 4 servings

Calories: 286kcal

Author: Manny

Ingredients

2 pcs boneless bangus (medium size)
1/4 cup all-purpose flour
1/4 cup cornstarch
black pepper to taste
Salt to taste
3 cloves minced garlic
1 pc small onion
1 pc thumb-sized minced ginger
1 pc tomato
1/2 cup water
1 1/2 cup coconut milk
1 pc red bell pepper diced
1 pc carrot peeled and diced
1 pc potato peeled and diced
2 Tbsp curry powder
1 Tbsp sugar
2 Tbsp fish sauce
2 pieces finger chili
cooking oil for frying
4 pcs calamansi (extract the juice)

Instructions

How to Cook Bangus Curry

Season bangus with salt and pepper. Sprinkle calamansi juice all over the fish.
In a deep plate, combine cornstarch, flour, salt and pepper. Mix until well combined. Dredge the bangus until well coated.
Heat cooking in a pan and fry the bangus until golden brown. When done, transfer to a wire rack and let it cool. This way the skin will be crunchy and not soggy.
Heat about 2 Tbsp of oil or butter in a pan and sauté onion and garlic until fragrant. Add the tomatoes and stir. Simmer until the tomatoes are soft.
Add carrots and potatoes and a little bit of water about 1/2 cup. Let it simmer for 2 to 3 minutes until the carrots and potatoes are fork tender.
Add curry powder, coconut cream and 1/2 cup water. Simmer for a few minutes while stirring.
Season the sauce with patis and sugar while stirring. Add siling labuyo to make it slightly spicy.
To assemble the bangus curry, put the fried bangus in a serving plate and pour the curry sauce over the bangus when ready to serve.

Video

Notes

Cooking Tips:

Choose Fresh and Pre-Deboned Bangus

Fresh milkfish makes all the difference in flavor and texture. Look for clear eyes, bright red gills, and firm flesh to ensure quality. If you want to save time, buy pre-deboned bangus from the market or supermarket so you can focus on cooking instead of picking out bones.

Fry to Lock in Flavor and Texture

Coating the bangus in flour and cornstarch before frying creates a crisp outer layer that holds up well against the curry sauce. Frying first also locks in the fish’s natural juices, keeping it tender inside. Letting the fish rest on a wire rack after frying prevents the skin from turning soggy.

Balance the Curry Sauce Flavors

Use coconut cream for a rich, velvety base that complements the mild taste of milkfish. Adjust the curry powder, patis, and sugar slowly, tasting as you go to find the right balance of savory, spicy, and sweet. Adding siling labuyo gives a pleasant heat without overpowering the delicate fish.