The Bangus Adobado You Never Knew You Needed is Here

Bangus Adobado

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 bayleaf

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