Easy Adobong Bangus Recipe
I. Introduction
A twist on the classic adobo—using bangus simmered in vinegar, soy sauce, garlic, and bay leaves for a tangy, savory dish. This Easy Adobong Bangus Recipe takes the beloved Filipino cooking technique and applies it to milkfish, creating a delicious and aromatic dish.
II. Ingredients
- 2 pieces bangus (milkfish), cut into serving pieces
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp cooking oil
- 1 cup water
- 1 tsp sugar (optional)
III. Equipment
- Large skillet or pot
- Wooden spoon
- Measuring cups
- Plate for serving
IV. Instructions
- Wash and pat dry the bangus pieces.
- Heat oil in a large skillet over medium heat.
- Sear the fish pieces gently until golden brown on both sides.
- Remove fish and set aside.
- In the same pan, sauté garlic until fragrant.
- Add soy sauce, vinegar, bay leaves, peppercorns, and water.
- Bring to a boil, then return the fish to the pan.
- Cover and simmer for 15-20 minutes until fish is tender.
- Add sugar if desired to balance the acidity.
- Serve hot with steamed rice.
V. Tips
Don’t stir too much to keep fish intact; add a splash of coconut milk for a creamy variant. Bangus is known for having many bones, so be careful when eating. The fish will absorb the flavors of the adobo sauce beautifully. For best results, let the fish marinate in the sauce for a few minutes after cooking to enhance the flavor penetration.
VI. Serving
With steamed rice and a fried egg on top. This rich, tangy dish pairs wonderfully with plain steamed rice. The adobo sauce is perfect for soaking up with rice. Consider serving with a simple cucumber salad to balance the rich flavors.
VII. Storage
Lasts 3 days in the fridge; tastes better the next day. Store in an airtight container. The flavors actually improve after a day as the fish continues to absorb the sauce. Reheat on the stovetop over medium-low heat, taking care not to break the fish apart during reheating.
