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How to Cook Calderetang Bangus (Milkfish Caldereta)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 3 to 4 servings
Author: Manny


  • 1 large milkfish about half kilo, sliced into 4 pieces
  • 1 potato quartered
  • 1 kaldereta mix liquid or powdered
  • 1 medium size green or red bell pepper sliced into strips
  • 1 carrot sliced into rounds or disks
  • 1 cup grated cheddar cheese optional
  • 1/4 head garlic chopped
  • 1 small size onion chopped
  • 1-2 pcs. laurel leaves
  • 1/2 tsp. dried chili flakes optional
  • patis or fish sauce
  • ground black pepper
  • cooking oil
  • rock salt


    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.