Milkfish is one of the most popular and favorite among Pinoys and there are many ways to cook it. One of the best dish that could be made with milkfish is tinolang bangus. This is a fish version of the famous chicken tinola but the cooking method is quite different because on chicken tinola, you don’t need to fry the chicken first before cooking it to tinola.
I think one of the reason why the bangus is fried first before cooking it into tinola, it’s because of the fishy flavor and odor. Another reason I think is the fish is very flaky and will fall apart when you boil it without frying it first. I guarantee that this is a very tasty dish specially if you like eating bangus. It is also easy to cook and requires simple and few ingredients.
Tinolang Bangus: A Taste of Home in Every Bowl
Growing up in Pampanga, bangus (milkfish) has always been a staple in our family meals. I remember my Tito Boy always bringing home the freshest catch from the nearby fish market. He used to say, “Ang bangus, dapat laging sariwa para masarap kahit anong luto.” One of the best dishes he would make was tinolang bangus. The hearty broth, tender bangus, and the subtle heat from long green chilies were simply comforting, especially during the rainy days.
What Makes Tinolang Bangus Special
Tinolang bangus is a fish version of the more commonly known chicken tinola. However, unlike chicken tinola where you just boil the meat, bangus requires a bit more care. You see, milkfish has a distinct fishy flavor and a delicate texture. Frying it first helps reduce the fishy smell and keeps the meat intact during simmering. My Lola Nida always insisted on this step, saying it makes the broth richer and more flavorful.
Another reason for frying the bangus is to enhance its texture. When the fish is fried to a golden brown, the skin becomes slightly crispy, adding a delightful contrast to the soft, stewed papaya and the light, gingery broth. The fried fish also holds together better when cooked, preventing it from breaking apart.
A Hearty and Flavorful Tinola
Whenever my sister, Marites, visits from Davao, she always requests this dish. She says it reminds her of home, and I can’t blame her. There’s something so nostalgic about the combination of fried bangus, fresh green papaya, and fragrant ginger broth. The dish is simple, yet it never fails to comfort.
Cooking Techniques that Work
Frying the bangus before adding it to the broth is a technique that works wonders. It helps the fish maintain its shape and keeps the broth from turning murky. Sautéing the ginger, onion, and garlic until fragrant before adding the papaya infuses the broth with a rich, savory aroma. Adding a splash of patis (fish sauce) deepens the flavor and gives the dish its signature umami.
How to Make Tinolang Bangus
Start by cleaning the bangus—remove the gills, scales, and innards, then cut it into four pieces. Washing it thoroughly ensures that any remaining fishy smell is minimized. Fry the bangus until golden brown and crispy on the outside, then set it aside. Using the same pan, reduce the oil and sauté the ginger, onion, and garlic. The aroma at this point is enough to make your mouth water.
Add the sliced green papaya and let it cook for a minute before pouring in water. Allow the soup to simmer until the papaya becomes tender. This step not only softens the papaya but also infuses the broth with its subtle sweetness. Once ready, add the fried bangus, long green chilies, and dahon ng sili. Simmer for just a few minutes to let the flavors blend.
Food for Thought
Did you know that tinola was originally a chicken dish introduced during the Spanish colonial period? Over time, creative Filipino cooks started using local ingredients, and milkfish became a popular alternative. Today, tinolang bangus remains a beloved variation, especially in coastal areas where bangus is abundant.
Serving Suggestions
Tinolang bangus is best served hot with a steaming bowl of rice. The light, slightly spicy broth paired with tender bangus and papaya makes for a complete and satisfying meal. If you like a bit more heat, you can crush the long green chilies to release their spice. Some families even add malunggay leaves for extra nutrition.
Whenever I make this dish, I’m reminded of my childhood in Pampanga—the bustling market, my Tito Boy’s proud smile as he hands over the freshest bangus, and the simple joy of sharing a hearty meal with the family. Whether you’re cooking for your loved ones or just craving something warm and comforting, it is sure to hit the spot.
How to Cook Tinolang Bangus
Ingredients
- 1 piece medium size bangus sliced
- 1 small unripe papaya peeled and sliced
- 1 bunch sili leaves
- 2 pcs long green chilies
- 1 inch ginger sliced
- 1 pc onion chopped
- 4 cloves garlic crushed
- salt and pepper to taste
- 1/2 tsp. granulated seasoning e.g. Magic Sarap
- cooking oil for frying and sauteing
Instructions
How to Cook Tinolang Bangus
- Clean the bangus by removing the gills, scales and innards. Then slice it into 4 pcs. Wash and drain and place in a colander then set aside.
- Heat cooking oil in a wok or frying pan about 1 to 2 cups. Fry the bangus until golden brown and the skin is crispy. When done, remove from pan and set aside.
- In the same pan, reduce the oil to 2 tablespoon and sauté ginger, onion and garlic until fragrant,
- Add the sliced papaya and sauté again for 1 minute. Add patis and let it sizzle for a minute without stirring.
- Then add 2 to 3 cups of water and bring to a boil. Simmer for 10 minutes or until the papaya is tender.
- Add in the fried bangus, long green chilies, dahon ng sili, salt and pepper to taste and 1/2 tsp. of granulated seasoning.
- Simmer for 1 to 2 minutes then turn off heat. Serve hot with cooked rice.
Video
Notes
Cooking Tips:
Properly Clean the Bangus
Before cooking, make sure to thoroughly clean the bangus by removing the gills, scales, and innards. Washing it well not only removes the fishy smell but also ensures a fresher taste. Draining the fish properly before frying helps achieve a crispy texture.Fry the Bangus to Enhance Flavor
Frying the bangus before adding it to the broth locks in its flavor and gives the skin a slightly crispy texture. This step helps maintain the fish’s shape while simmering, preventing it from breaking apart. The golden-brown crust also adds a subtle richness to the broth.Add the Papaya Early
To ensure the papaya becomes tender and flavorful, add it right after sautéing the aromatics. Letting it simmer longer softens its texture and allows it to absorb the broth’s flavors. The slightly sweet and mellow taste of softened papaya balances the savory fish and spicy chilies.
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