Recipes

Pesang Bangus

pesa na bangus

This light-tasting dish of pesang bangus is a common Filipino homecooked recipe, which simply simmers the fish in a flavorful broth. The yummiest recipes of bangus for me are:ย inihaw (stuffed with tomatoes, onions, and garlic then rolled in banana leaf and grilled), fried (deboned and marinated in vinegar and garlic), and this one- lightly boiled. Make sure to buy fresh fish for the recipe- nice briny smell, eyes are clear and shiny, gills are clean and bright red. Cooking in a slow simmer keeps the delicate meat of the fish intact. We like it with lots of sliced ginger (just add more if you want that strong flavor) and pechay. Maya-maya may be substituted but best if bangus is available for that very light and clean taste. Serve hot with a heaping plate of rice.

Pesang Bangus Recipe

Print Recipe
Serves: 3-4 Cooking Time: 20 minutes

Ingredients

  • 1 tablespoon oil
  • 3 cloves garlic, crushed
  • 1/2 white medium onion, sliced
  • 1/8 cup peeled ginger, sliced
  • 800ml water
  • 1 medium bangus (milkfish) , descaled, cleaned and sliced to 4 pieces
  • 1 teaspoon whole black peppercorns
  • 4 bunches of pechay or bokchoy
  • Patis (fish sauce), to taste

Instructions

1

Sautรฉ garlic, onion and ginger for a minute.

2

Add water and sliced fish.

3

Bring water to a boil then lower heat to simmer.

4

Add peppercorns and continue to simmer for 10 to 15 minutes or until fish is cooked.

5

Add vegetables and cook until wilted.

6

Season with patis.

Notes

Maya-maya or lapu-lapu can also be used as alternative to bangus.

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