Adobong Bangus (Filipino Milkfish Adobo Recipe)

Adobong bangus is a simple version of adobo made with milkfish. It's cooked in soy sauce, vinegar, garlic, and peppercorns until the fish soaks up the sauce.

It's lighter than pork or chicken adobo, but still has that same familiar flavor. Serve it with rice and some of the sauce spooned over the top.

It comes together in about 30 minutes, so it's easy enough for any day.

Ingredients You'll Need

Notes and Substitutions

• Bangus belly: I like belly fillets makes it easier to eat and gives you the richest part of the fish and much less bony. You can also use cross-cut bangus steaks, but those can have a lot of bones.
• Pork belly: This is optional, but I like adding a small amount for extra flavor. The pork fat melts into the sauce and makes it richer. You can skip it if you want a lighter bangus adobo.
• Soy sauce: Brands can vary in saltiness. Start with the amount listed, then taste the sauce before adding more so it doesn't end up too salty.
• Ginger: I usually add ginger when cooking fish as it gives the dish a fresh flavor.
• Chilies: These add a little color and heat. Leave them whole for mild heat - the flavor gets gentler as they cook. You can also add vegetables like asparagus, eggplant, or ampalaya.

How to Make Adobong Bangus (Step-by-Step)

Step 1: Brown the pork

Heat 1 tablespoon oil in a wide pan over medium heat.

Add 4 ounces pork belly (sliced thinly) and cook until lightly browned and some of the fat renders.

Step 2: Sauté the aromatics

If there is a lot of pork fat in the pot, you can remove some and add about 1 tablespoon oil instead if you prefer.

Add:

• 1 thumb-size piece of ginger (sliced into thin strips)
• 6 cloves garlic (smashed)
• 1 small onion (sliced thin)
• 1 teaspoon whole or cracked peppercorns

Sauté for about 2 minutes, until they smell fragrant.

Step 3: Add the bangus, bay leaves, and chilies

Place the bangus belly fillets on top of the pork.

Add 2 bay leaves and a few whole or sliced chilies.

Step 4: Add the adobo sauce

In a small bowl, combine:

• 3 tablespoons soy sauce
• ⅓ cup vinegar
• ½ cup water
• 1 tablespoon sugar

Mix the sauce first so you don't need to stir as much later. Then, pour it over the fish.

Step 5: Cook the fish

Bring the sauce to a boil. Once it starts boiling, lower the heat.

Cover and simmer for about 20 minutes until the pork is tender.

Try not to stir too much so the bangus stays whole. You can gently spoon some of the sauce over the fish while it cooks.

Step 6: Reduce the sauce

Remove the lid and let the sauce simmer until it reaches the consistency you like.

Taste the sauce and adjust if needed. Turn off the heat.

Step 7: Serve

Serve your adobong bangus with warm rice.

Cooking Tips

• Cut the pork small. Thin pieces cook faster and add flavor to the sauce.
• Don't move the fish too much. Bangus is delicate and can fall apart if stirred too much.
• Use a wide pan. This helps the fish cook evenly.
• Let the sauce simmer gently. A strong boil can break the fish.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a pan over low heat or in the microwave until heated through. Add a small amount of water if the sauce gets too thick.

Recipe FAQs

More Bangus Recipes to Try

• Bangus bistek: Milkfish cooked bistek-style with soy sauce, calamansi, and lots of onions.
• Bangus sa gata: Bangus cooked in coconut milk with aromatics.
• Paksiw na bangus: Bangus is cooked in vinegar with garlic, ginger, and vegetables.
• Fried bangus belly: Crispy milkfish belly served with garlic rice and a dipping sauce.