Bangus Bicol Express
It was one of those days when I found myself craving Bicol Express. There’s something about the creamy coconut milk, the heat of chilies, and the unmistakable flavor of shrimp paste that makes it an all-time Filipino favorite. But this time, I didn’t want to use pork. I wanted something lighter, something different. Then I…
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It was one of those days when I found myself craving Bicol Express. There’s something about the creamy coconut milk, the heat of chilies, and the unmistakable flavor of shrimp paste that makes it an all-time Filipino favorite. But this time, I didn’t want to use pork. I wanted something lighter, something different.
Then I remembered I had frozen boneless bangus belly sitting in my freezer. That was the lightbulb moment—what if I made Bicol Express with bangus instead of pork? I gave it a shot, and to my surprise, it turned out way better than I expected.
This was my first time trying this recipe, and now it’s something I know I’ll be making again. The bangus belly was rich and tender, perfectly soaking up the creamy, spicy sauce without being too heavy. If you love Bicol Express but want a seafood alternative, this Bangus Bicol Express recipe might just be your next favorite dish.
What is Bangus Bicol Express?
Traditionally, Bicol Express is a spicy, creamy dish made with pork, coconut milk, shrimp paste, and chilies. It hails from the Bicol region of the Philippines, known for its love of fiery and rich dishes.
In this version, we switch things up by using bangus (milkfish) belly instead of pork. Bangus is the national fish of the Philippines, and its belly is especially loved for being tender and fatty—perfect for soaking up sauces.
Bangus Bicol Express is everything you love about the original dish but with a seafood twist. It’s a flavorful, hearty meal that’s satisfying without being overly heavy.
Ingredients for Bangus Bicol Express
Each ingredient in this dish plays a crucial role in creating the iconic flavor of Bicol Express, with the bangus twist.
- 3 lbs. bangus belly – This is the star of the dish. The fatty, tender belly part absorbs the sauce while adding a delicious richness.
- 2 cups coconut milk – The base of the Bicol Express sauce. It adds creaminess and helps mellow the heat from the chilies.
- ¾ cup all-purpose flour – Used to lightly coat the bangus for frying, giving it a crispy exterior that holds up in the sauce.
- 3 Thai chili peppers – For that signature fiery kick. You can adjust the number based on your spice preference.
- 3 long green peppers – These milder chilies add color and a subtle heat that complements the Thai chilies.
- 1 onion, chopped – Adds sweetness and depth to the sauce when sautéed.
- 2 thumbs ginger, minced – Gives the dish a warm, earthy aroma and taste.
- 5 cloves garlic, minced – Essential for the savory base flavor of the dish.
- 1 tablespoon shrimp paste – A must-have in any Bicol Express. It brings umami and saltiness that ties the sauce together.
- 1 cup cooking oil – Used for frying the bangus belly to crisp perfection.
- 1 ½ tablespoons salt – For seasoning the fish before frying.
- Ground black pepper to taste – Balances and enhances the other flavors in the sauce.
These simple ingredients come together to form a dish that’s bold, creamy, and truly comforting.
How to Cook Bangus Bicol Express
I made this dish in just under 30 minutes, and the steps were straightforward. Here’s how you can do it too:
- Prepare and Season the Fish
Slice the bangus belly into portions. Sprinkle with salt and let it rest for 3 minutes so the flavors start to absorb. - Lightly Coat and Fry
While the fish is resting, heat oil in a pan. Dredge each piece in flour for a thin coating. Fry until golden—about 3 minutes per side. Set aside on a paper towel-lined plate. - Sauté the Aromatics
Keep 3 tablespoons of oil in the same pan. Sauté onions for a minute, add garlic and cook for 30 seconds, then toss in the ginger. Continue until the onions soften. - Add the Shrimp Paste and Coconut Milk
Stir in the shrimp paste and cook for 30 seconds. Add the coconut milk, bring to a boil, then lower heat and simmer for 1–2 minutes, covered. - Add the Chilies and Seasoning
Add the Thai and long green chilies to the sauce. Season with ground black pepper. Stir and let it simmer. - Add the Bangus, Simmer, and Serve
Gently return the fried bangus to the pan. Simmer for about 2 to 2½ minutes so it absorbs the sauce without losing its crisp texture. Serve hot with rice. That’s it!
Useful Tips
This was my first try at making this dish, and here are a few things I learned that might help you too:
Use Boneless Bangus Belly
This makes preparation and eating way easier. Bangus has lots of fine bones, and boneless belly cuts are a great shortcut.
Adjust the Spice
Three Thai chilies gave it a medium heat level. Adjust according to your spice tolerance—or remove the seeds if you want it milder.
Don’t Skip Frying the Fish
Frying gives the bangus a crispy texture that holds up beautifully in the sauce. It also prevents the fish from falling apart when simmering.
Go Full-Fat with Coconut Milk
This dish is all about richness. Light coconut milk just won’t deliver the same creamy result.
Sauté the Shrimp Paste Thoroughly
Cooking the shrimp paste helps mellow its sharp aroma and deepen its flavor. Don’t skip this step!
Let It Sit Before Serving
If you can wait a few minutes before serving, you’ll notice the flavors become even more pronounced as the sauce settles.
What to Have with Bangus Bicol Express
Bangus Bicol Express is bold, so it pairs best with simpler sides that balance out the richness. Here are my top suggestions:
Steamed White Rice – This is non-negotiable. The rice soaks up that delicious sauce and helps tame the heat.
Atchara (Pickled Papaya) – The sweet and sour tang of atchara provides a refreshing contrast to the creamy sauce.
Iced Tea or Calamansi Juice – Cool down with a refreshing drink. These pair especially well with the spice.
Fresh Mango Slices – A sweet, fruity finish that brings everything together. Plus, mangoes are always a win in Filipino meals!
This dish started as a simple craving and a bit of improvisation—and it ended up being one of the most satisfying meals I’ve made in a while. Bangus Bicol Express is rich, spicy, and comforting, with a perfect balance of crispy fish and creamy sauce.
If you’re trying to cut back on red meat or just want to explore more Filipino recipes, this dish is worth trying. It’s easy to make, packed with flavor, and definitely something I’ll be cooking again soon.
So next time you’re craving Bicol Express but want to skip the pork—give this version a go. You might just find a new favorite.
Have you tried making Bicol Express with bangus? Let me know how it turned out in the comments! And don’t forget to share this recipe with someone who loves spicy Filipino food!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Bangus Bicol Express
Ingredients
- 3 lbs. bangus belly
- 2 cups coconut milk
- ¾ cup all-purpose flour
- 3 Thai chili pepper
- 3 long green peppers
- 1 onion chopped
- 2 thumbs ginger minced
- 5 cloves garlic minced
- 1 tablespoon shrimp paste
- 1 cup cooking oil
- 1 ½ tablespoons salt
- Ground black pepper to taste
Instructions
- Slice the bangus into serving pieces. Sprinkle salt all over it. Let it stay for 3 minutes.3 lbs. bangus belly, 1 ½ tablespoons salt
- Heat cooking oil in a pan.1 cup cooking oil
- Meanwhile, dredge the sliced fish in flour, coat it as lightly as possible.¾ cup all-purpose flour
- Fry the bangus for 3 minutes per side. Remove from the pan and set aside.
- Save 3 tablespoons of cooking oil in the pan. Saute the onion for up to 1 minute.1 onion
- Add the garlic. Sauté for 30 seconds and then add the ginger. Continue sautéing until the onion softens.5 cloves garlic, 2 thumbs ginger
- Add the shrimp paste. Cook for 30 seconds.1 tablespoon shrimp paste
- Pour the coconut milk into the pan. Let it boil and then reduce the heat to a simmer. Cover the pan and continue to simmer for 1 to 2 minutes.2 cups coconut milk
- Add the chili peppers and season with ground black pepper.3 Thai chili pepper, 3 long green peppers, Ground black pepper to taste
- Put the fried bangus into the pan. Continue cooking for a maximum of 2 ½ minutes.
- Transfer to a serving plate. Serve with rice.
- Share and enjoy!
Nutrition Information
Watch How to Cook Bangus Bicol Express
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