A bold and savory fried milkfish dish simmered in vinegar, soy sauce, and bagoong—no sautéing needed!
Cooking Tips:
• Keep the lid on during initial simmer to let flavors infuse without stirring.
• Don’t stir to avoid breaking the bangus—tilt the pan to spoon sauce over instead.
• Simmer vinegar uncovered at first if stronger acidity is desired.
Ingredients Tips:
• If shrimp paste is very salty, use less or rinse briefly.
• Choose semi-ripe eggplants for better texture after frying.
• Add green chili if you want extra heat.
Binagoongang Bangus
Abold and savory fried milkfish dish simmered in vinegar, soy sauce, andbagoong—no sautéing needed!
Ingredients
Fried Bangus & Eggplant:
- 1 large bangus milkfish, deboned and sliced
- 1 tsp salt
- Juice of 3 pcs kalamansi
- ¼ cup cooking oil for frying bangus
- 2 medium eggplants sliced
- More oil as needed for frying
Layering Ingredients:
- 1 thumb-sized ginger sliced
- 1 medium onion sliced
- 6 cloves garlic crushed
- red and green chili pepper
- ½ cup white vinegar
- ¼ cup cooking oil
- 2 tbsp soy sauce
- ½ cup water
- 1 tbsp whole peppercorns
- ¼ cup sautéed shrimp paste bagoong alamang
Instructions
Prepare the Bangus & Eggplant:
- Rub the bangus with salt and kalamansi juice. Let it marinate for 10–15 minutes.
- Fry the bangus until golden brown. Set aside.
- Fry eggplant slices until lightly golden and soft. Set aside.
Layer and Simmer:
- In a wide pan, arrange the sliced ginger, garlic, and onion at the bottom.
- Place the fried bangus on top of the aromatics.
- Add the vinegar, soy sauce, water, oil, and peppercorns.
- Spread the sautéed shrimp paste evenly over the top.
- Cover and simmer over medium heat for 10–12 minutes—do not stir.
- After simmering, add the fried eggplant on top and let cook for another 3–5 minutes uncovered.
- Tilt the pan to coat fish with sauce before serving.
