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Brief Overview
Bangus, also known as milkfish, is widely regarded as the national fish of the Philippines. It is a staple at the Filipino table, a fish that adapts effortlessly to breakfast, lunch, or dinner. Its flavour is mild and pleasant, while its versatility in cooking has made it a favourite across generations.
It is a fish that stands out for its soft flesh and distinctive taste. Fried whole, stewed in vinegar, or served stuffed and grilled, Bangus feels both homely and celebratory. It is as present in the simplest kitchen as it is in the most elaborate feast.
Part of its charm lies in how it represents the Filipino approach to food. It is familiar, comforting, and creative, with each family adding their own touch to how it is prepared. In every version, Bangus speaks of the sea and the culture that surrounds it.
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What Is Bangus?
Bangus is a silver bodied fish that thrives in both fresh and brackish waters. In the Philippines, it is raised in fish ponds as well as caught in open waters. It is known for its tender meat and its fine bones that require careful preparation.
The fish is served in many ways. Some prefer it simply fried until golden with a crispy skin and soft centre. Others love it marinated overnight in vinegar and spices then pan fried, a version that Filipinos call daing na bangus.
There is also relleno, a festive version where the fish is deboned and stuffed with vegetables and spices before being grilled or baked. Whichever form you meet it in, Bangus brings a flavour that is unmistakably its own.
Ingredients and Taste
The taste of Bangus is clean and mildly sweet, a natural flavour that pairs easily with sourness, salt, or spice. Its soft texture makes it ideal for frying, stewing, or grilling, and it absorbs marinades very well.
Common companions include vinegar, garlic, onions, peppercorns, and a squeeze of calamansi. These ingredients bring brightness and depth, allowing the fish to shine while adding a lively tang that keeps each mouthful refreshing.
Crispy fried Bangus offers a contrast between its crunchy skin and tender interior. In dishes like sinigang, where it is simmered with tamarind, the broth takes on a delicate savouriness that makes it deeply comforting.
A Taste of History
Bangus has been central to Filipino food culture for centuries. Its adaptability to fish farming made it one of the earliest domesticated fish in the islands. Over time it became a vital source of protein in many coastal communities.
With its abundance, Bangus became woven into everyday meals and festive occasions alike. From traditional countryside ponds to modern aquaculture farms, it remains a symbol of resourcefulness and connection to the water.
Today, Bangus is found in markets all over the Philippines and in Filipino kitchens around the world. Each preparation tells a story about how Filipinos use simple ingredients with care to bring out the very best in a humble fish.
Bangus remains a constant presence in a cuisine that celebrates its seas and rivers. Whether eaten fried, stewed, or stuffed, it is a dish that links people back to their roots while keeping its place at the modern table.
How to Make Bangus (Milkfish)
Bangus, the national fish of the Philippines, is prized for its tender flesh and rich flavour. This recipe uses a classic marinade to infuse the fish before pan frying, producing crisp skin and juicy meat. It is best eaten hot with rice and a simple dipping sauce. See the recipe card at the bottom for printable directions
Ingredients
For the marinade
- 4 whole milkfish (around 400 g each), cleaned and butterflied
- 120 ml cane vinegar
- 5 garlic cloves, finely crushed
- 1 tsp whole black peppercorns
- 2 tsp salt
For frying
- 4 tbsp coconut oil or vegetable oil
For serving
- Calamansi or lemon wedges
- Spiced vinegar (suka) for dipping
- Fresh tomato slices
Cooking Instructions
Step 1: Prepare the marinade
To begin, combine vinegar, crushed garlic, whole peppercorns and salt in a bowl. Stir until the salt dissolves. Move to marinating the fish.
Step 2: Marinate the milkfish
Place the cleaned, butterflied milkfish in a shallow dish. Pour over the vinegar mixture, coating both sides well. Cover and refrigerate for 2 hours, turning the fish halfway for even flavour. Transition to draining.
Step 3: Drain and dry the fish
After marination, lift the fish and allow excess liquid to drip off. Pat the skin dry with kitchen paper. This step ensures a crisp sear. Prepare your pan next.
Step 4: Heat the oil
In a wide frying pan, heat coconut oil over medium heat until shimmering. A wide pan gives enough room for the fish to cook without curling. Proceed to frying.
Step 5: Fry the milkfish skin side down
Lay each fish skin side down into the hot oil. Press gently with a spatula to keep the fish flat. Fry for 4–5 minutes until golden and crisp before turning.
Step 6: Turn and fry the other side
Carefully flip the fish using a wide spatula or tongs. Fry the second side for another 3–4 minutes, ensuring the flesh remains moist and flaky. Transfer to a rack.
Step 7: Drain and rest
Place the fried fish on a rack or kitchen paper to allow excess oil to drain. Rest for a few minutes to let the crust set. Move on to preparing sides.
Final step: Serve hot
Serve the fried bangus with steamed rice, tomato slices and spiced vinegar for dipping. Squeeze calamansi or lemon over just before eating for brightness.
Variations and substitutions
- For marinade: If cane vinegar is unavailable, substitute with mild white wine vinegar diluted with a little water.
- For oil: Coconut oil is traditional but sunflower or canola oil can be used.
- Alternative fish: If bangus is unavailable, try mackerel or sea bass, using the same marinating method.
- Additional flavour: A touch of ginger or a pinch of chilli flakes can be added to the marinade for warmth.
Cooking Tips for Perfect Bangus
- Dry the fish well after marinating to avoid oil splatter and to achieve crisp skin.
- Use medium heat to allow the fish to cook through without burning the skin.
- Do not overcrowd the pan; cook in batches if necessary.
- Rest the fried fish briefly on a rack rather than paper alone to keep the crust from softening.
Filipino Bangus (Milkfish)
Ingredients
For the marinade
- 4 whole milkfish around 400 g each, cleaned and butterflied
- 120 ml cane vinegar
- 5 garlic cloves finely crushed
- 1 tsp whole black peppercorns
- 2 tsp salt
For frying
- 4 tbsp coconut oil or vegetable oil
For serving
- Calamansi or lemon wedges
- Spiced vinegar suka for dipping
- Fresh tomato slices
Instructions
- To begin, combine vinegar, crushed garlic, whole peppercorns and salt in a bowl. Stir until the salt dissolves. Move to marinating the fish.
- Place the cleaned, butterflied milkfish in a shallow dish. Pour over the vinegar mixture, coating both sides well. Cover and refrigerate for 2 hours, turning the fish halfway for even flavour. Transition to draining.
- After marination, lift the fish and allow excess liquid to drip off. Pat the skin dry with kitchen paper. This step ensures a crisp sear. Prepare your pan next.
- In a wide frying pan, heat coconut oil over medium heat until shimmering. A wide pan gives enough room for the fish to cook without curling. Proceed to frying.
- Lay each fish skin side down into the hot oil. Press gently with a spatula to keep the fish flat. Fry for 4–5 minutes until golden and crisp before turning.
- Carefully flip the fish using a wide spatula or tongs. Fry the second side for another 3–4 minutes, ensuring the flesh remains moist and flaky. Transfer to a rack.
- Place the fried fish on a rack or kitchen paper to allow excess oil to drain. Rest for a few minutes to let the crust set. Move on to preparing sides.
- Serve the fried bangus with steamed rice, tomato slices and spiced vinegar for dipping. Squeeze calamansi or lemon over just before eating for brightness.
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