The Bangus Adobado You Never Knew You Needed is Here
A proudly-Pinoy recipe that can be traced back to the Spanish Colonial Era. Bangus adobado is a marinated milkfish recipe that is rich with the taste of vinegar, ginger, bay leaf, and soy sauce mixed together – all in one bite! This meal thick with the cream of coconut milk is your next best bet to an adobo meal!
Read on for the recipe!
1-500g pack Sarangani Bay Bangus Back Fillet (cut into cubes)
1/2 cup white vinegar
1 tbsp soy sauce
1 tbsp garlic (minced)
1/2 tsp ground black pepper
1/2 tsp salt
1/4 cup cooking oil
1 cup coconut milk
2 green long chilies
In a clean bowl marinate bangus in vinegar, soy sauce, garlic, bayleaf and pepper for 30 mins.
Drain fish from marinade. Set aside marinade.
Heat cooking oil in a frying pan. Fry bangus till light brown.
Remove excess oil from the frying pan using a spoon. Slowly add the marinade and allow to cook for 5 minutes.
Stir in coconut milk. Add chilies. Allow to cookfor 2 minutes.
Remove from heat. Serve Hot
* Cooking Time: 10 mins
* Serving Size: Make 4-6 pieces