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How to Cook Tinolang Bangus

Milkfish is one of the most popular and favorite among Pinoys and there are many ways to cook it. One of the best dish that could be made with milkfish is tinolang bangus.
Prep Time10 minutes
Cook Time35 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: milkfish tinola, tinolang bangus
Servings: 4 servings
Calories: 214kcal
Author: Manny


  • 1 piece medium size bangus sliced
  • 1 small unripe papaya peeled and sliced
  • 1 bunch sili leaves
  • 2 pcs long green chilies
  • 1 inch ginger sliced
  • 1 onion chopped
  • 4 cloves garlic crushed
  • salt and pepper to taste
  • 1/2 tsp. granulated seasoning e.g. Magic Sarap
  • cooking oil for frying and sauteing


How to Cook Tinolang Bangus

  • Clean the bangus by removing the gills, scales and innards. Then slice it into 4 pcs. Wash and drain and place in a colander then set aside.
  • Heat cooking oil in a wok or frying pan about 1 to 2 cups. Fry the bangus until golden brown and the skin is crispy. When done, remove from pan and set aside.
  • In the same pan, reduce the oil to 2 tablespoon and sauté ginger, onion and garlic until fragrant,
  • Add the sliced papaya and sauté again for 1 minute. Add patis and let it sizzle for a minute without stirring.
  • Then add 2 to 3 cups of water and bring to a boil. Simmer for 10 minutes or until the papaya is tender.
  • Add in the fried bangus, long green chilies, dahon ng sili, salt and pepper to taste and 1/2 tsp. of granulated seasoning.
  • Simmer for 1 to 2 minutes then turn off heat. Serve hot with cooked rice.