How to Cook Kalderetang Bangus (Milkfish Caldereta)
Kalderetang bangus is a flavorful Filipino stew that combines tender fried milkfish with a rich, spiced tomato sauce, hearty vegetables, and a comforting caldereta twist.
Servings: 4 servings
Ingredients
- 1 pc large milkfish about half kilo, sliced into 4 pieces
- 1 pc potato quartered
- 1 sachet kaldereta mix liquid or powdered
- 1 pc medium size green or red bell pepper sliced into strips
- 1 pc carrot sliced into rounds or disks
- 1 cup grated cheddar cheese optional
- 1/4 head garlic chopped
- 1 pc small size onion chopped
- 2 pcs laurel leaves
- 1/2 tsp. dried chili flakes optional
- patis or fish sauce
- ground black pepper
- cooking oil
- rock salt
Instructions
How to cook Calderetang Bangus:
- Remove the scales, gills and internal organs of the bangus then wash in running water.
- Slice the bangus in a slanting direction and divide it about 4 pieces.
- Rub the fish with salt and fry until golden brown. Place in a colander to drip excess oil.
- In an empty medium size pan heat oil, about 1 Tbps. (get the oil from where you fried the fish) and saute garlic and onion until the onions are transparent and cooked.
- Add the potatoes and pour some water and simmer the potatoes until cooked.
- Pour the kaldereta mix, bell pepper, black pepper, chili flakes and carrots.
- Simmer for a few seconds then add the fried bangus.
- Stir cook for about 3 minutes but be careful not to break the bangus apart.
- When the liquid evaporates and becomes thick in consistency, season with patis according to your taste.
- Turn off heat and serve hot in a serving plate.