How to Cook Tinolang Bangus

Tinolang bangus is a comforting Filipino soup dish made with fried milkfish simmered in a ginger-infused broth with green papaya, long green chilies, and leafy greens.

Prep Time10

Cook Time35

Course: Fish Recipe

Cuisine: Filipino

Keyword: milkfish tinola, tinolang bangus

Servings: 4 servings

Calories: 214kcal

Author: Manny

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.