Binagoongang Bangus Belly
Binagoongang Bangus Belly is a Filipino dish that features tender milkfish belly cooked in a savory shrimp paste sauce with a perfect balance of sweet and salty flavors.
Servings: 6 servings
Calories: 251kcal
Ingredients
- 1 kilo boneless bangus belly (milkfish belly) sliced into serving pieces
- 1 head garlic minced
- 3 pcs ripe tomatoes chopped
- 100 grams fresh bagoong alamang (shrimp paste)
- 3 Tbsp. white vinegar
- 1/4 cup cooking oil
- 1 Tbsp. brown sugar
- 1/2 tsp ground black pepper
- 2 pcs siling labuyo chopped
Instructions
How to Cook Binagoongang Bangus Belly
- Heat cooking oil in a pan and saute garlic until slightly brown.
- Add tomatoes and stir until soft. Add the bagoong alamang and stir.
- Add vinegar and allow to simmer for 1 minute. Do not stir. Then stir for a few seconds.
- Cover and simmer again in low heat for 10 minutes. Stir and add more oil if the bagoong is drying out.
- Add brown sugar and black pepper and stir until the sugar dissolves in the mixture.
- Add the bangus belly and stir for a few seconds. Then arrange the bangus belly in the pan with the belly fat facing up.
- Add some red chili peppers to add some kick or make it spicy.
- Cover and simmer again in a very low heat for 30 minutes. Serve with hot steaming cooked rice.
Notes
Cooking Tips of Binagoongang Bangus Belly:
- Select Fresh and Mild Bagoong Alamang: When making Binagoongang Bangus Belly, choose fresh and mildly fermented bagoong alamang, as it will provide a more balanced and less overpowering flavor to your dish.
- Low and Slow Simmering: Allow the dish to simmer over very low heat for the recommended 30 minutes to ensure the bangus belly becomes tender and absorbs the rich flavors of the sauce.
- Adjust Spice Level: To cater to different taste preferences, control the spiciness by adding or reducing the amount of red chili peppers, ensuring that your Binagoongang Bangus Belly has just the right amount of heat for your liking.