How to Cook Adobong Bangus
Adobong Bangus is a Filipino dish that features milkfish marinated in a flavorful blend of soy sauce and vinegar, fried to perfection for a crispy texture, and simmered in the same marinade to create a mouthwatering savory-sweet dish.
Servings: 2 servings
Calories: 180kcal
Ingredients
- 1 medium sized bangus sliced
- 4 cloves garlic minced
- 2 tbsp. soy sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup vinegar
- 1/3 cup water
- 1 tsp. vetsin or MSG
- cooking oil for frying
Instructions
How to cook Adobong Bangus
- Clean the bangus by removing the gills, innards and scales. Slice into 3 pieces.
- Combine all ingredients and marinate bangus in this mixture.
- Let stand for 1 hour. Drain fish. Set aside vinegar mixture.
- Fry fish until golden brown then set aside and fry garlic.
- Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.
Notes
Cooking Tips for Adobong Bangus:
- Opt for Fresh Bangus: When preparing Adobong Bangus, choosing fresh milkfish is crucial. Look for fish that has clear, bright eyes, firm flesh, and a mild, ocean-like scent. Freshness ensures the best flavor and texture in your dish.
- Extend the Marination Time: While the recipe suggests marinating the bangus for at least an hour, consider marinating it longer, even overnight in the refrigerator, if time allows. This extra time allows the fish to absorb more of the marinade's flavors, resulting in a more delectable Adobong Bangus.
- Control the Heat: When frying the bangus, maintain the oil at a consistent temperature to achieve that perfect golden-brown crust. Overcrowding the pan can lower the oil temperature, so fry the fish in batches for the best results.