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: 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 RecipePrint Recipe
- 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
Sauté garlic, onion and ginger for a minute.
Add water and sliced fish.
Bring water to a boil then lower heat to simmer.
Add peppercorns and continue to simmer for 10 to 15 minutes or until fish is cooked.
Add vegetables and cook until wilted.
Season with patis.
Maya-maya or lapu-lapu can also be used as alternative to bangus.