Ginataang Bangus

Ginataang Bangus is fried milkfish cooked in coconut milk with shrimp paste, ginger, garlic, and Thai chili. I make this Ginataang Bangus recipe often because it is quick to put together and the flavors are exactly what I want on a busy weeknight. Ginataang Bangus is part of the ginataan family of dishes that Filipinos cook regularly, and this version stands out because the fish is fried first before it goes into the sauce. The coconut milk picks up all the flavor from the shrimp paste and aromatics, and the fried bangus stays firm through the entire simmer. I cook a lot of ginataan dishes with different types of fish, but Ginataang Bangus is the one my family asks for the most.

 

I started frying the bangus before simmering it years ago after noticing that raw fish tends to break apart in coconut milk. That one change made a huge difference. The flour coating gives each piece a light crust that holds up in the sauce, and it also thickens the coconut milk slightly as it simmers. If you have tried my Bangus Bicol Express, you will notice the same technique here. It works every time.

This Ginataang Bangus recipe gives you golden fish pieces in a coconut sauce that is savory, lightly spicy, and goes straight over rice. The shrimp paste makes all the difference in this dish. It is what separates a good ginataan from a great one.

What is Ginataang Bangus?

Ginataang Bangus is a traditional Filipino dish made with bangus (milkfish) cooked in coconut milk, or gata. The word “ginataan” means “cooked in coconut milk,” and bangus is the Tagalog term for milkfish. This cooking style is common in the Visayas and Bicol regions where coconut trees grow in large numbers. Coconut milk has been a staple in Filipino cooking for generations, and fish cooked in gata is one of the oldest preparations across the islands.

There are different versions of this dish throughout the Philippines. Some recipes simmer raw fish directly in coconut milk, while others fry the fish first. This fried version is sometimes called ginataang pritong bangus. Bangus is the national fish of the Philippines and has been commercially farmed in the country for over a hundred years, making it one of the most common and affordable fish for home cooking.

Ginataang Bangus is typically served as a main dish with steamed white rice. It is a weekday staple in many Filipino households, and it is also popular during the rainy season when a warm, creamy bowl of ginataan feels right for the weather.

Why This Ginataang Bangus Recipe Works

This Ginataang Bangus recipe works well because of a few techniques that affect the final result.

• Frying the bangus before simmering – The flour coating creates a thin barrier that keeps the fish from falling apart in the coconut milk. It also gives each piece a light golden texture that contrasts with the creamy sauce.
• Cooking the shrimp paste with the aromatics – Shrimp paste cooked in oil loses its raw sharpness and develops a deeper umami flavor that spreads through the entire sauce.
• Stir frying the string beans separately – Cooking the string beans on their own keeps them firm and green. They would turn soft and dull if simmered too long in the coconut milk.
• Reusing the frying oil for the sauce – The oil left from frying the fish carries toasted garlic and fish flavor directly into the coconut sauce, giving it more depth without extra steps.
• Keeping the heat low during the simmer – Coconut milk separates when boiled hard. A gentle simmer keeps the sauce smooth and creamy from start to finish.

Ingredients

• Bangus (boneless) – Milkfish is the main protein in this dish, and boneless cuts make preparation and eating easier
• Maggi Magic Sarap – An all purpose seasoning that enhances the natural flavor of the fish before frying
• All purpose flour – Creates a thin coating on the fish that holds up in the sauce
• Coconut milk – The rich, creamy base of the sauce
• String beans – Cut into short lengths and stir fried for a fresh, crunchy contrast
• Thai chili peppers – Bring a gentle heat that complements the coconut milk
• Onion – The sweet base of the aromatics
• Ginger – Gives warmth and helps cut through the richness of the coconut milk
• Garlic – The aromatic foundation of the sauce
• Shrimp paste – The source of deep, salty umami in this dish
• Cooking oil – Used for frying the fish and sauteing the aromatics
• Fish sauce – For final seasoning
• Ground black pepper – A finishing touch for subtle warmth

Making Ginataang Bangus at home is straightforward. Take it one step at a time and you will have a creamy, satisfying dish ready for your family.

1. Season the boneless bangus pieces with Maggi Magic Sarap and set aside for a few minutes.
2. Dredge each piece of fish in all purpose flour, making sure it is evenly coated on all sides.
3. Heat the cooking oil in a pan over medium heat and fry the bangus until both sides turn light to medium brown.
4. Remove the fried fish from the pan and set aside on a plate.

Fry in batches so each piece has enough space to brown evenly. Crowding the pan will steam the fish instead of frying it.

1. Using about 2 tablespoons of the oil left in the pan, stir fry the string beans for about 90 seconds.
2. Remove from the pan and set aside.

The string beans should still have a snap to them. They will continue cooking briefly once they go into the sauce.

1. Add another 2 tablespoons of oil to the same pan and saute the garlic until it starts to brown.
2. Add the onion and ginger, then continue cooking until the onion softens.
3. Stir in the shrimp paste and Thai chili peppers, and saute for about 30 seconds.
4. Pour in the coconut milk and bring everything to a gentle boil.

1. Gently place the fried bangus and stir fried string beans into the coconut milk sauce.
2. Lower the heat and simmer for about 5 minutes, allowing the fish to absorb the flavors of the sauce.
3. Season with fish sauce and ground black pepper to taste.
4. Transfer to a serving plate and serve hot with steamed white rice.

What to Serve with Ginataang Bangus

• Steamed white rice – The natural companion that soaks up every drop of the coconut sauce
• Steamed eggplant and okra – A tasty side that cuts through the richness of the coconut milk
• Ensaladang talong – Smoky grilled eggplant salad that pairs well with creamy dishes
• Ginataang Hipon – A shrimp version of ginataan for a full coconut milk feast
• Melon juice – A refreshing drink that balances the richness of the meal

Storage

• Refrigerator: Store in an airtight container for up to 2 days. The coconut sauce will thicken when cold, and that is completely normal.
• Freezer: Ginataang Bangus can be frozen for up to 1 month. Store the fish and sauce together in a freezer safe container. The texture of the fried fish will soften after freezing.
• Reheating: Reheat gently in a saucepan over low heat. Add a splash of coconut milk or water if the sauce has thickened too much. Avoid using high heat to prevent the sauce from separating.

More Filipino Seafood Recipes

• Paksiw na Bangus – Milkfish stewed in vinegar with garlic and ginger for a tangy alternative
• Ginataang Tilapia – Fried tilapia in coconut milk with spinach and long green chili
• Inihaw na Bangus – Grilled milkfish stuffed with tomatoes, onions, and ginger
• Tinolang Bangus – A clear ginger soup with milkfish and fresh vegetables
• Bangus Sisig – A sizzling plate of flaked fried bangus seasoned with calamansi and chili
• Ginataang Isda – Fish stew in coconut milk with eggplant and bok choy

• Boneless bangus – Tilapia fillets or galunggong (round scad) work well as alternatives. Adjust frying time based on thickness.
• Shrimp paste – Fish sauce can be used for saltiness, though the flavor profile will be different without the fermented depth of shrimp paste.
• String beans – Sitaw (yardlong beans) or pechay (bok choy) can be used instead for a leafy variation.
• Thai chili peppers – Long green peppers (siling pansigang) will give a milder heat. Leave them out entirely for a version without spice.
• Coconut milk – Coconut cream can be used for a richer sauce. Thin it with a small amount of water if it gets too thick.

Ginataang Bangus is a dish I keep going back to because it is simple, satisfying, and full of flavor. I hope you try this Ginataang Bangus recipe at home and enjoy it with your family over a warm plate of rice. Let me know how it turns out.