This Adobong Bangus Easily Brings Back Memories Of An Old Flame. Minus The Guilt

Adobong Bangus

Filipino cuisine can be both comfortingly gratifying, yet notoriously sinful. Adobo—the pork belly kind, fat and all—is a case in point. Lucky you, we have devised a healthy, and an even more delectable workaround: Adobong Bangus.

In this version of the well-loved Filipino cuisine, we are using the Sarangani Bay boneless bangus so you can easily replace pork fat with the equally scrumptious fish belly. That way, you get less of the calories and fat.

So yes, we are likening this twist on the traditional Filipino recipe to a trip down memory lane, without the occasional self-loathing that comes with the nostalgia.

Adobong Bangus


1 medium sized Sarangani Bay boneless bangus, sliced

4 cloves garlic, minced

2 tbsp. soy sauce

½ tsp. salt

½ tsp. pepper

1 cup vinegar

⅓ cup water

1 tsp. vetsin


Combine all ingredients and marinate bangus in this mixture.

Let stand for 1 hour, drain fish.

Set aside vinegar mixture.

Fry fish, when golden brown, set aside and fry garlic.

Add vinegar mixture, when it boils, drop in fried bangus.

Cook for 10 minutes.