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Adobong Bangus (Filipino Milkfish Adobo Recipe)

Milkfish cooked in adobo sauce with a little pork for extra flavor.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 296kcal
Author Nora Rey
Cost $8-$12

Equipment

  • Large pan or skillet

Ingredients

  • 4 ounces pork belly thinly sliced
  • 1 pound bangus belly fillets cut in serving pieces
  • 1 thumb-size ginger cut into thin strips
  • 6 cloves garlic smashed
  • 1 small onion sliced
  • 1 teaspoon peppercorns cracked or whole
  • 2 bay leaves
  • Chilies optional
  • 3 tablespoons soy sauce
  • ⅓ cup vinegar
  • ½ cup water more as needed
  • 1 tablespoon sugar

Instructions

  • Heat oil in a wide pan over medium heat. Add the pork and cook until lightly browned and some fat renders.
  • Add ginger, garlic, onion, and peppercorns. Sauté until fragrant.
  • Place the bangus on top, then add bay leaves and chilies.
  • In a bowl, combine soy sauce, vinegar, water, and sugar. Mix, then pour over the fish.
  • Bring to a boil, then lower the heat. Cover and simmer until the pork is tender.
  • Spoon the sauce over the fish as it cooks, but do not stir too much.
  • Simmer until the sauce thickens to your liking. Taste and adjust if needed. Serve.

Notes

  • Bangus belly: You can also use cross-cut bangus steaks, but they usually have more bones. Belly fillets are easier to eat and have the richest flavor.
  • Pork belly: This adds extra flavor to the sauce. You can skip it if you want a lighter bangus adobo.
  • Soy sauce: Brands can vary in saltiness. Start with the amount listed and adjust later if needed.
  • Ginger: Works really well with fish and adds a fresh flavor to the dish.
  • Chilies: These add color and a little heat. Leave them whole for mild heat.
 
Cooking Tips
  • Try not to stir too much so the bangus stays in one piece.
  • If needed, gently spoon the sauce over the fish while it cooks.
  • A wide pan helps keep the fish from overlapping and breaking apart.
 
Storage
  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently in a pan over low heat or in the microwave until heated through. Add a splash of water if the sauce becomes too thick.

Nutrition

Calories: 296kcal | Carbohydrates: 8g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 826mg | Potassium: 484mg | Fiber: 1g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg