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Tinolang Bangus Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6
Author: Vanjo Merano


  • 1 large bangus milkfish, scales and innards removed and sliced
  • 1 1/2 cups malunggay leaves
  • 1 1/2 cups hot pepper leaves
  • 2 pieces chayote quartered
  • 1 thumb ginger sliced into strips
  • 1 medium yellow onion sliced
  • 3 tablespoons fish sauce patis
  • 8 cups water
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cooking oil


  • Heat the oil in a cooking pot.
  • Saute the onion and ginger.
  • Add the ground black pepper and pour-in water. Let boil.
  • Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes.
  • Add the fish sauce and chayote. Cook for 8 minutes.
  • Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 6g