Filipino🐟 Seafood

Bangus Bicol Express

Name: Bangus Bicol Express
Total time: 45 min
Cuisine: Filipino
Ingredients: ~1 kg boneless bangus (milkfish) belly; ~1 tsp salt; ~2 tbsp cornstarch (optional); ~2 cups oil; ~1 onion; ~4 cloves garlic; ~1 tbsp ginger; ~2 tbsp shrimp paste (bagoong alamang); 2 cups coconut milk; ~3 red chilies; ~½ tsp ground black pepper

⏱ 45 min

A creative Filipino dish that marries crispy fried bangus (milkfish) belly with the classic flavors of Bicol Express. Boneless milkfish pieces are fried until golden, then simmered in a rich coconut milk sauce infused with chilies, onions, garlic, ginger, and shrimp paste. The result is creamy, spicy, and deeply satisfying—perfect served alongside steamed rice.

Adapted from a video by Panlasang Pinoy

How to Cook Bangus Bicol Express

Watch on YouTube

Ingredients

boneless bangus (milkfish) bellycut into serving pieces~1 kgest.
salt~1 tspest.
cornstarch (optional)for light coating to reduce oil splattering during frying~2 tbspest.
oilfor frying fish and cooking the sauce~2 cupsest.
onionminced or sliced~1est.
garlicminced~4 clovesest.
gingerminced~1 tbspest.
shrimp paste (bagoong alamang)~2 tbspest.

Steps

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1
Cut the bangus belly into serving pieces. Boneless fish is preferred to avoid broken bones.
2
Season the fish pieces with salt on all sides, including the skin. Let rest for about 3 minutes.
3
(Optional) Lightly dredge the fish in cornstarch to minimize oil splattering during frying.
4
Heat oil in a pan. Fry the meaty side of the fish for about 3 minutes until golden brown.
5
Flip the fish and fry the other side for another 3 minutes until crispy. Drain and set aside.
6
Drain most of the oil from the pan, leaving about 3 tablespoons.
7
Add the onion and stir-fry for about 35–40 seconds.
8
Add the garlic and stir-fry for about 30 seconds without browning too much.
9
Add the ginger and continue cooking until the onion is completely softened and aromatic.
10
Stir in the shrimp paste and cook for about 30 seconds to release its umami flavor.
11
Pour in the coconut milk and bring to a boil.
12
Lower the heat and simmer for about 2 minutes. Add the chilies and simmer for another 2 minutes.
13
Taste and season with ground black pepper. Adjust salt if needed.
14
Return the fried bangus to the sauce and simmer for 2 to 2.5 minutes, allowing the fish to absorb the flavors.
15
Transfer to a serving plate and serve with freshly cooked rice. (Tip: If preparing as a packed meal, keep the fried fish and sauce separate, and combine just before eating to maintain the fish's crispiness.)

Bangus Bicol Express

Ingredients

Steps

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