Adobong Bangus

This adobong bangus is a simple milk fish recipe. The milk fish is fried then cooked in soy sauce and vinegar. A fish version of the famous pork adobo dish. The only extra step on cooking this recipe is frying the fish first unlike the pork or chicken adobo that you can just put every ingredients in the pot then simmer it until cooked. Frying the fish will lessen the fishy flavor of the milkfish so you can enjoy it.

Adobong Bangus: A Taste of Home and Heritage

Whenever I think of adobo, it brings back memories of our family’s long dining table in Cavite, filled with bowls of steaming rice and the comforting aroma of adobong baboy or adobong manok. But one summer afternoon, my Tita Celia surprised us with a dish that was both familiar and new: adobong bangus. I remember the skepticism in the air—how could milkfish, a fish known for its strong flavor and countless bones, take on the bold, tangy-salty profile of adobo? Yet, after the first bite, we were sold.

That day, milkfish adobo became a family favorite, a recipe I still cook to this day, with just a few tweaks inspired by my Uncle Benny, a fisherman from Pangasinan. His secret? Frying the fish first, a technique that makes all the difference.

Why Frying Bangus Makes the Perfect Adobo

One of the defining steps in making adobong bangus is frying the fish before simmering it in soy sauce and vinegar. Unlike traditional pork or chicken adobo where you can toss everything into a pot and let it simmer, bangus needs that extra step.

Frying seals in the fish’s natural flavors while reducing the “fishy” taste that milkfish sometimes has. My Uncle Benny explained that frying also firms up the fish, helping it hold together during cooking. This technique allows the bangus to soak up the adobo sauce without disintegrating, ensuring every bite has the perfect balance of tender fish and bold flavor.

The History Behind Adobo and Its Evolution

Adobo is one of the Philippines’ most iconic dishes, loved in every region and cooked in countless ways. Historically, the word adobo comes from the Spanish term “adobar,” meaning “to marinate.” However, our Filipino ancestors were already cooking meat in vinegar and salt long before Spanish colonization, as this method preserved food in our tropical climate.

Over time, soy sauce replaced salt, garlic became essential, and regional variations flourished. In coastal towns like those in Pangasinan, where fish is abundant, adobong bangus was a natural evolution. The briny, vinegary notes of adobo paired wonderfully with the tender, flaky milkfish, making it a beloved alternative to its meatier counterparts.

How to Cook Adobong Bangus Perfectly

Start by cleaning the bangus thoroughly. This step is crucial to ensure the flavors shine through. Remove the gills, innards, and scales, then slice the fish into three even pieces. If you’re new to working with milkfish, don’t worry—it’s easier than it looks. A quick rinse under cold water will leave you with a fresh, ready-to-cook fish.

Marinating is where the magic begins. In a mixture of vinegar, soy sauce, crushed garlic, and a dash of peppercorns, let the bangus rest for at least an hour. This marinade infuses the fish with deep, tangy flavors, setting the foundation for a rich adobo sauce.

After marinating, drain the bangus and set the marinade aside—you’ll need it later. Next, heat oil in a pan and fry the bangus until golden brown. The trick here is patience. Frying until the skin turns crisp not only enhances the texture but also locks in the marinade’s essence. Set the fried fish aside and sauté the garlic until aromatic.

Pour the reserved marinade into the pan and bring it to a boil. This step intensifies the sauce, releasing a tantalizing aroma that fills the kitchen. Finally, add the fried bangus back into the pan, lower the heat, and let it simmer for about 10 minutes. The fish absorbs the sauce beautifully, resulting in a dish that’s rich, tangy, and absolutely irresistible.

A Family Favorite That Stands the Test of Time

Cooking it has become a weekend ritual in our home. I often think back to that first time my Tita Celia introduced us to this dish. The simplicity of ingredients combined with the comforting familiarity of adobo makes it a dish that’s both nostalgic and timeless.

Whether it’s a quiet dinner with family or a big gathering with friends, adobong bangus never fails to impress. Pair it with a generous helping of warm rice, and you have a meal that celebrates the rich culinary heritage of the Philippines.

So the next time you’re in the mood for adobo but want something lighter than pork or chicken, give milkfish adobo a try. You might just find yourself transported to your own memories of home, family, and the irresistible taste of a dish that truly captures the heart of Filipino cooking.

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5 from 2 votes

How to Cook Adobong Bangus

Adobong Bangus is a Filipino dish that features milkfish marinated in a flavorful blend of soy sauce and vinegar, fried to perfection for a crispy texture, and simmered in the same marinade to create a mouthwatering savory-sweet dish.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Fish Recipes

Cuisine: Filipino

Keyword: adobong bangus, bangus na adobo, milkfish adobo

Servings: 2 servings

Calories: 180kcal

Author: Manny

Ingredients

• 1 pc medium sized bangus sliced
• 4 cloves garlic minced
• 2 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup vinegar
• 1/3 cup water
• 1 tsp. vetsin or MSG
• cooking oil for frying

Instructions

How to cook Adobong Bangus

• Clean the bangus by removing the gills, innards and scales. Slice into 3 pieces.
• Combine all ingredients and marinate bangus in this mixture.
• Let stand for 1 hour. Drain fish. Set aside vinegar mixture.
• Fry fish until golden brown then set aside and fry garlic.
• Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.

Notes

Cooking Tips:

Opt for Fresh Bangus:

When preparing the milkfish adobo, choosing fresh milkfish is crucial. Look for fish that has clear, bright eyes, firm flesh, and a mild, ocean-like scent. Freshness ensures the best flavor and texture in your dish.

Extend the Marination Time:

While the recipe suggests marinating the bangus for at least an hour, consider marinating it longer, even overnight in the refrigerator, if time allows. This extra time allows the fish to absorb more of the marinade's flavors, resulting in a more delectable bangus.

Control the Heat:

When frying the bangus, maintain the oil at a consistent temperature to achieve that perfect golden-brown crust. Overcrowding the pan can lower the oil temperature, so fry the fish in batches for the best results.