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Afritadang Bangus
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How to Cook Afritadang Bangus (Milkfish Afritada)

Afritadang Bangus is a hearty and flavorful Filipino dish where crispy fried milkfish is simmered in a rich tomato sauce with vegetables, offering a healthier twist on a classic comfort food.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: afritadang bangus, milkfish afritada
Servings: 6 servings
Calories: 218kcal
Author: Manny

Ingredients

  • 1 kilo bangus
  • 2 pcs medium size tomatoes chopped
  • 1 small can tomato sauce
  • 1 pc medium size green and red bell pepper
  • 1 can green peas or chick peas
  • 1 tsp. sugar
  • 3 cloves garlic minced
  • 1 pc 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 to taste

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.

Notes

Cooking Tips:

Properly Fry the Bangus for a Crispy Exterior

When frying the bangus, ensure the oil is hot enough before adding the fish to achieve a golden, crispy exterior. Cover the pan to prevent oil splatters, as bangus tends to release moisture while frying. Frying the fish properly helps it hold its shape and texture when simmered in the sauce later.

Let the Sauce Thicken for Maximum Flavor

Allow the tomato sauce and vegetables to simmer until the liquid reduces and thickens, enhancing the depth of flavor. This thick consistency helps the sauce coat the bangus and vegetables evenly. A well-reduced sauce also intensifies the taste, making every bite rich and savory.

Add the Bangus Last to Prevent Overcooking

After frying, add the bangus to the tomato sauce just before serving to avoid overcooking it. Simmer for only half a minute to let the fish absorb the sauce while keeping its crispy texture. This method ensures the bangus remains firm and flavorful without becoming soggy.