How to Cook Bangus Nilagpang
Bangus nilagpang is a comforting Ilonggo dish of smoky grilled milkfish mixed with fresh vegetables and spices, steeped in hot water to create a flavorful broth.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: bangus nilagpang
Servings: 3 servings
Calories: 179kcal
Author: Manny
- 1 pc medium bangus Milk Fish, cleaned, salted and broiled
- 3 pieces tomatoes broiled
- 1 pc small onion broiled
- 2 cups boiled water
- 1/4 cup cut green onions
- 1 teaspoon salt
- 2 pieces siling labuyo crushed
How to cook bangus nilagpang:
Clean the bangus and broil or grill in live charcoal until cooked.
Flake broiled bangus coarsely; remove spiny bones.
Slice broiled tomatoes and onion.
Mix with bangus. Add boiled water and green onions.
Season with salt and siling labuyo serve hot.
Cooking Tips:
Choose the Freshest Bangus for the Best Flavor
The key to a delicious nilagpang is starting with fresh, high-quality milkfish. Fresh bangus has firm, shiny skin and clear eyes, which ensures it retains its sweetness when grilled. Avoid frozen or overly soft fish, as they can lose their natural texture and flavor during cooking.
Grill Over Live Charcoal for Authentic Smoky Taste
Using live charcoal to grill the fish gives the dish its signature smoky flavor that enhances the overall dish. Keep the fish at a moderate distance from the coals to avoid burning the skin while ensuring even cooking. Remember to oil the fish lightly to prevent it from sticking to the grill.
Pour Hot Water, Not Boiling, for Perfect Broth
When preparing the broth, pour hot but not boiling water over the grilled bangus and vegetables. This technique helps preserve the fresh, vibrant flavors of the ingredients while gently extracting the smoky essence from the fish. Boiling water can overcook the vegetables and dilute the dish’s balanced flavor. 