Bangus Belly Adobo
Using:
Tender, flavorful, and rich — a one-pan Filipino classic with melt-in-your-mouth bangus belly.
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 2 Masarap Tender Belly Boneless Milkfish (cut into 2-3 pieces)
- 3 cloves garlic, minced
- 1 cup soy sauce
- 1 cup vinegar (white or cane vinegar)
- 1 bay leaf
- 1 tsp whole peppercorns
- 1 cup water
- 1 tsp sugar (optional, to balance flavors)
- 1 tbsp oil
Optional Garnish
- Sliced green onions
- Fried garlic
How to make it:
- Heat oil in a pan over medium heat.
- Lightly sear the belly pieces for 1–2 minutes per side until lightly golden.
- Simmer in adobo sauce:
- Add the remaining garlic, vinegar, bay leaf, peppercorns, and water.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes until the belly is cooked and the sauce thickens slightly.
- Taste and adjust seasoning. Add sugar if you prefer a slightly sweet balance.
- Transfer to a plate, drizzle with sauce, and garnish with sliced green onions or fried garlic if desired.
- Serve hot with steamed rice for a comforting Filipino meal.
Masarap Tip: Marinate the fish for a deeper flavour! Combine bangus belly, soy sauce, and half of the minced garlic in a bowl. Marinate for 15–20 minutes.
You’ll need:
- 2 Masarap Tender Belly Boneless Milkfish (cut into 2-3 pieces)
- 3 cloves garlic, minced
- 1 cup soy sauce
- 1 cup vinegar (white or cane vinegar)
- 1 bay leaf
- 1 tsp whole peppercorns
- 1 cup water
- 1 tsp sugar (optional, to balance flavors)
- 1 tbsp oil
Optional Garnish
- Sliced green onions
- Fried garlic
How to make it:
- Heat oil in a pan over medium heat.
- Lightly sear the belly pieces for 1–2 minutes per side until lightly golden.
- Simmer in adobo sauce:
- Add the remaining garlic, vinegar, bay leaf, peppercorns, and water.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes until the belly is cooked and the sauce thickens slightly.
- Taste and adjust seasoning. Add sugar if you prefer a slightly sweet balance.
- Transfer to a plate, drizzle with sauce, and garnish with sliced green onions or fried garlic if desired.
- Serve hot with steamed rice for a comforting Filipino meal.
Masarap Tip: Marinate the fish for a deeper flavour! Combine bangus belly, soy sauce, and half of the minced garlic in a bowl. Marinate for 15–20 minutes.
