Ginataang Bangus

Ginataang Bangus is a classic Filipino dish featuring crispy pan-fried milkfish simmered in rich coconut milk with string beans, Thai chili peppers, and shrimp paste. This savory and creamy recipe comes together quickly and pairs perfectly with steamed white rice.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Southeast Asian

Keyword: coconut milk, fried, ginataang bangus, quick, Savory

Servings: people

Calories: 900kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Frying pan For frying the bangus and sautéing aromatics

Ingredients

1 lbs bangus boneless
8 grams Maggi Magic Sarap
3/4 cups all-purpose flour
2 cups coconut milk
8 pieces string beans cut into 2-inch lengths
3 pieces Thai chili pepper
1 pieces onion minced
1 thumbs ginger minced
5 cloves garlic minced
1 tablespoons shrimp paste
3/4 cups cooking oil
fish sauce and ground black pepper to taste

US Customary - Metric

Instructions

Season the bangus with Maggi Magic Sarap.
1 lbs bangus, 8 grams Maggi Magic Sarap
Dredge the fish in all-purpose flour, making sure it is evenly coated. Set aside.
3/4 cups all-purpose flour
Heat the cooking oil in a pan. Fry the bangus until both sides turn light to medium brown. Remove from the pan and set aside.
3/4 cups cooking oil
Using 2 tablespoons of the oil from frying the fish, stir-fry the string beans for about 90 seconds. Remove and set aside.
8 pieces string beans
Add another 2 tablespoons of oil to the pan. Sauté the garlic until it starts to brown, then add the onion and ginger. Continue cooking until the onion softens.
5 cloves garlic, 1 pieces onion, 1 thumbs ginger
Add the shrimp paste and Thai chili peppers. Sauté for 30 seconds.
1 tablespoons shrimp paste, 3 pieces Thai chili pepper
Pour in the coconut milk and let it come to a boil.
2 cups coconut milk
Add the fried bangus and string beans. Lower the heat and simmer for 5 minutes.
Season with fish sauce and ground black pepper to taste.
fish sauce and ground black pepper
Transfer to a serving plate and serve with rice.
Share and enjoy!

Video

Notes

Coconut Milk Selection — Use full-fat canned coconut milk for the richest and creamiest sauce. Avoid lite versions, as they produce a thin and watery consistency.

Frying Temperature — Make sure the oil is hot enough before frying the bangus. The fish should sizzle immediately upon contact to achieve a crispy golden crust without absorbing too much oil.

Spice Level — Adjust the number of Thai chili peppers to your preferred heat level. For a milder dish, slice the peppers without crushing them. For more heat, split them open before adding.

Scaling — This recipe doubles easily. Use a larger pan or wok to ensure the coconut milk can simmer without overflowing.

Storage — Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the coconut milk from separating.

Nutrition