[ad_1]
It was a type of days when I discovered myself craving Bicol Specific. There’s one thing concerning the creamy coconut milk, the warmth of chilies, and the unmistakable taste of shrimp paste that makes it an all-time Filipino favourite. However this time, I didn’t need to use pork. I wished one thing lighter, one thing totally different. Then I…
Revealed: 5/15/25
This put up might include affiliate hyperlinks. Please learn our disclosure coverage.
It was a type of days when I discovered myself craving Bicol Specific. There’s one thing concerning the creamy coconut milk, the warmth of chilies, and the unmistakable taste of shrimp paste that makes it an all-time Filipino favourite. However this time, I didn’t need to use pork. I wished one thing lighter, one thing totally different.
Then I remembered I had frozen boneless bangus stomach sitting in my freezer. That was the lightbulb second—what if I made Bicol Specific with bangus as an alternative of pork? I gave it a shot, and to my shock, it turned out means higher than I anticipated.
This was my first time making an attempt this recipe, and now it’s one thing I do know I’ll be making once more. The bangus stomach was wealthy and tender, completely absorbing the creamy, spicy sauce with out being too heavy. In case you love Bicol Specific however desire a seafood various, this Bangus Bicol Specific recipe may simply be your subsequent favourite dish.
What’s Bangus Bicol Specific?
Historically, Bicol Specific is a spicy, creamy dish made with pork, coconut milk, shrimp paste, and chilies. It hails from the Bicol area of the Philippines, recognized for its love of fiery and wealthy dishes.
On this model, we swap issues up by utilizing bangus (milkfish) stomach as an alternative of pork. Bangus is the nationwide fish of the Philippines, and its stomach is very cherished for being tender and fatty—excellent for absorbing sauces.
Bangus Bicol Specific is every thing you like concerning the authentic dish however with a seafood twist. It’s a flavorful, hearty meal that’s satisfying with out being overly heavy.
Substances for Bangus Bicol Specific
Every ingredient on this dish performs an important function in creating the enduring taste of Bicol Specific, with the bangus twist.
- 3 lbs. bangus stomach – That is the star of the dish. The fatty, tender stomach half absorbs the sauce whereas including a scrumptious richness.
- 2 cups coconut milk – The bottom of the Bicol Specific sauce. It provides creaminess and helps mellow the warmth from the chilies.
- ¾ cup all-purpose flour – Used to flippantly coat the bangus for frying, giving it a crispy exterior that holds up within the sauce.
- 3 Thai chili peppers – For that signature fiery kick. You’ll be able to regulate the quantity primarily based in your spice choice.
- 3 lengthy inexperienced peppers – These milder chilies add shade and a refined warmth that enhances the Thai chilies.
- 1 onion, chopped – Provides sweetness and depth to the sauce when sautéed.
- 2 thumbs ginger, minced – Offers the dish a heat, earthy aroma and style.
- 5 cloves garlic, minced – Important for the savory base taste of the dish.
- 1 tablespoon shrimp paste – Essential in any Bicol Specific. It brings umami and saltiness that ties the sauce collectively.
- 1 cup cooking oil – Used for frying the bangus stomach to crisp perfection.
- 1 ½ tablespoons salt – For seasoning the fish earlier than frying.
- Floor black pepper to style – Balances and enhances the opposite flavors within the sauce.
These easy substances come collectively to type a dish that’s daring, creamy, and really comforting.
Tips on how to Prepare dinner Bangus Bicol Specific
I made this dish in just below half-hour, and the steps have been simple. Right here’s how you are able to do it too:
- Put together and Season the Fish
Slice the bangus stomach into parts. Sprinkle with salt and let it relaxation for 3 minutes so the flavors begin to take up. - Calmly Coat and Fry
Whereas the fish is resting, warmth oil in a pan. Dredge every bit in flour for a skinny coating. Fry till golden—about 3 minutes per aspect. Put aside on a paper towel-lined plate. - Sauté the Aromatics
Maintain 3 tablespoons of oil in the identical pan. Sauté onions for a minute, add garlic and prepare dinner for 30 seconds, then toss within the ginger. Proceed till the onions soften. - Add the Shrimp Paste and Coconut Milk
Stir within the shrimp paste and prepare dinner for 30 seconds. Add the coconut milk, carry to a boil, then decrease warmth and simmer for 1–2 minutes, lined. - Add the Chilies and Seasoning
Add the Thai and lengthy inexperienced chilies to the sauce. Season with floor black pepper. Stir and let it simmer. - Add the Bangus, Simmer, and Serve
Gently return the fried bangus to the pan. Simmer for about 2 to 2½ minutes so it absorbs the sauce with out dropping its crisp texture. Serve scorching with rice. That’s it!
Helpful Ideas
This was my first strive at making this dish, and right here are some things I discovered which may aid you too:
Use Boneless Bangus Stomach
This makes preparation and consuming means simpler. Bangus has numerous advantageous bones, and boneless stomach cuts are an important shortcut.
Modify the Spice
Three Thai chilies gave it a medium warmth degree. Modify based on your spice tolerance—or take away the seeds if you’d like it milder.
Don’t Skip Frying the Fish
Frying provides the bangus a crispy texture that holds up fantastically within the sauce. It additionally prevents the fish from falling aside when simmering.
Go Full-Fats with Coconut Milk
This dish is all about richness. Gentle coconut milk simply received’t ship the identical creamy outcome.
Sauté the Shrimp Paste Totally
Cooking the shrimp paste helps mellow its sharp aroma and deepen its taste. Don’t skip this step!
Let It Sit Earlier than Serving
In case you can wait a couple of minutes earlier than serving, you’ll discover the flavors develop into much more pronounced because the sauce settles.
What to Have with Bangus Bicol Specific
Bangus Bicol Specific is daring, so it pairs finest with less complicated sides that stability out the richness. Listed here are my prime strategies:
Steamed White Rice – That is non-negotiable. The rice soaks up that scrumptious sauce and helps tame the warmth.
Atchara (Pickled Papaya) – The candy and bitter tang of atchara gives a refreshing distinction to the creamy sauce.
Iced Tea or Calamansi Juice – Calm down with a refreshing drink. These pair particularly nicely with the spice.
Recent Mango Slices – A candy, fruity end that brings every thing collectively. Plus, mangoes are all the time a win in Filipino meals!
This dish began as a easy craving and a little bit of improvisation—and it ended up being some of the satisfying meals I’ve made shortly. Bangus Bicol Specific is wealthy, spicy, and comforting, with an ideal stability of crispy fish and creamy sauce.
In case you’re making an attempt to chop again on crimson meat or simply need to discover extra Filipino recipes, this dish is price making an attempt. It’s simple to make, filled with taste, and positively one thing I’ll be cooking once more quickly.
So subsequent time you’re craving Bicol Specific however need to skip the pork—give this model a go. You may simply discover a new favourite.
Have you ever tried making Bicol Specific with bangus? Let me know the way it turned out within the feedback! And don’t overlook to share this recipe with somebody who loves spicy Filipino meals!
Did you make this? In case you snap a photograph, please make certain tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!
Bangus Bicol Specific
A pescatarian-friendly choice to conventional Bicol specific
Directions
-
Slice the bangus into serving items. Sprinkle salt throughout it. Let it keep for 3 minutes.
3 lbs. bangus stomach, 1 ½ tablespoons salt
-
Warmth cooking oil in a pan.
1 cup cooking oil
-
In the meantime, dredge the sliced fish in flour, coat it as flippantly as attainable.
¾ cup all-purpose flour
-
Fry the bangus for 3 minutes per aspect. Take away from the pan and put aside.
-
Save 3 tablespoons of cooking oil within the pan. Saute the onion for as much as 1 minute.
1 onion
-
Add the garlic. Sauté for 30 seconds after which add the ginger. Proceed sautéing till the onion softens.
5 cloves garlic, 2 thumbs ginger
-
Add the shrimp paste. Prepare dinner for 30 seconds.
1 tablespoon shrimp paste
-
Pour the coconut milk into the pan. Let it boil after which scale back the warmth to a simmer. Cowl the pan and proceed to simmer for 1 to 2 minutes.
2 cups coconut milk
-
Add the chili peppers and season with floor black pepper.
3 Thai chili pepper, 3 lengthy inexperienced peppers, Floor black pepper to style
-
Put the fried bangus into the pan. Proceed cooking for a most of two ½ minutes.
-
Switch to a serving plate. Serve with rice.
-
Share and luxuriate in!
Vitamin Data
Energy: 935kcal (47%) Carbohydrates: 22g (7%) Protein: 61g (122%) Fats: 69g (106%) Saturated Fats: 22g (110%) Polyunsaturated Fats: 14g Monounsaturated Fats: 31g Trans Fats: 0.2g Ldl cholesterol: 170mg (57%) Sodium: 2444mg (102%) Potassium: 1093mg (31%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 22IU Vitamin C: 11mg (13%) Calcium: 70mg (7%) Iron: 6mg (33%)
Watch Tips on how to Prepare dinner Bangus Bicol Specific
[ad_2]