Ginataang Bangus is fried milkfish cooked in coconut milk with shrimp paste, ginger, garlic, and Thai chili. I make this Ginataang Bangus recipe actually because it’s fast to place collectively and the flavors are precisely what I need on a busy weeknight. Ginataang Bangus is a part of the ginataan household of dishes that Filipinos prepare dinner recurrently, and this model stands out as a result of the fish is fried first earlier than it goes into the sauce. The coconut milk picks up all the flavour from the shrimp paste and aromatics, and the fried bangus stays agency via the whole simmer. I prepare dinner a whole lot of ginataan dishes with various kinds of fish, however Ginataang Bangus is the one my household asks for essentially the most.

I began frying the bangus earlier than simmering it years in the past after noticing that uncooked fish tends to interrupt aside in coconut milk. That one change made an enormous distinction. The flour coating provides every bit a lightweight crust that holds up within the sauce, and it additionally thickens the coconut milk barely because it simmers. If in case you have tried my Bangus Bicol Categorical, you’ll discover the identical approach right here. It really works each time.

This Ginataang Bangus recipe provides you golden fish items in a coconut sauce that’s savory, calmly spicy, and goes straight over rice. The shrimp paste makes all of the distinction on this dish. It’s what separates a great ginataan from an incredible one.

What’s Ginataang Bangus?

Ginataang Bangus is a conventional Filipino dish made with bangus (milkfish) cooked in coconut milk, or gata. The phrase “ginataan” means “cooked in coconut milk,” and bangus is the Tagalog time period for milkfish. This cooking type is frequent within the Visayas and Bicol areas the place coconut timber develop in giant numbers. Coconut milk has been a staple in Filipino cooking for generations, and fish cooked in gata is without doubt one of the oldest preparations throughout the islands.

There are completely different variations of this dish all through the Philippines. Some recipes simmer uncooked fish immediately in coconut milk, whereas others fry the fish first. This fried model is typically known as ginataang pritong bangus. Bangus is the nationwide fish of the Philippines and has been commercially farmed within the nation for over 100 years, making it one of the frequent and reasonably priced fish for dwelling cooking.

Ginataang Bangus is often served as a major dish with steamed white rice. It’s a weekday staple in lots of Filipino households, and it is usually widespread in the course of the wet season when a heat, creamy bowl of ginataan feels proper for the climate.

Why This Ginataang Bangus Recipe Works

This Ginataang Bangus recipe works nicely due to just a few strategies that have an effect on the ultimate outcome.

• Frying the bangus earlier than simmering – The flour coating creates a skinny barrier that retains the fish from falling aside within the coconut milk. It additionally provides every bit a lightweight golden texture that contrasts with the creamy sauce.
• Cooking the shrimp paste with the aromatics – Shrimp paste cooked in oil loses its uncooked sharpness and develops a deeper umami taste that spreads via the whole sauce.
• Stir frying the string beans individually – Cooking the string beans on their very own retains them agency and inexperienced. They’d flip mushy and boring if simmered too lengthy within the coconut milk.
• Reusing the frying oil for the sauce – The oil left from frying the fish carries toasted garlic and fish taste immediately into the coconut sauce, giving it extra depth with out additional steps.
• Preserving the warmth low in the course of the simmer – Coconut milk separates when boiled laborious. A delicate simmer retains the sauce clean and creamy from begin to end.

Substances

• Bangus (boneless) – Milkfish is the principle protein on this dish, and boneless cuts make preparation and consuming simpler
• Maggi Magic Sarap – An all goal seasoning that enhances the pure taste of the fish earlier than frying
• All goal flour – Creates a skinny coating on the fish that holds up within the sauce
• Coconut milk – The wealthy, creamy base of the sauce
• String beans – Minimize into brief lengths and stir fried for a contemporary, crunchy distinction
• Thai chili peppers – Deliver a delicate warmth that enhances the coconut milk
• Onion – The candy base of the aromatics
• Ginger – Provides heat and helps minimize via the richness of the coconut milk
• Garlic – The fragrant basis of the sauce
• Shrimp paste – The supply of deep, salty umami on this dish
• Cooking oil – Used for frying the fish and sauteing the aromatics
• Fish sauce – For remaining seasoning
• Floor black pepper – A completion for refined heat

Making Ginataang Bangus at dwelling is simple. Take it one step at a time and you’ll have a creamy, satisfying dish prepared for your loved ones.

1. Season the boneless bangus items with Maggi Magic Sarap and put aside for a couple of minutes.
2. Dredge every bit of fish in all goal flour, ensuring it’s evenly coated on all sides.
3. Warmth the cooking oil in a pan over medium warmth and fry the bangus till each side flip mild to medium brown.
4. Take away the fried fish from the pan and put aside on a plate.

Fry in batches so every bit has sufficient house to brown evenly. Crowding the pan will steam the fish as a substitute of frying it.

1. Utilizing about 2 tablespoons of the oil left within the pan, stir fry the string beans for about 90 seconds.
2. Take away from the pan and put aside.

The string beans ought to nonetheless have a snap to them. They’ll proceed cooking briefly as soon as they go into the sauce.

1. Add one other 2 tablespoons of oil to the identical pan and saute the garlic till it begins to brown.
2. Add the onion and ginger, then proceed cooking till the onion softens.
3. Stir within the shrimp paste and Thai chili peppers, and saute for about 30 seconds.
4. Pour within the coconut milk and convey all the pieces to a delicate boil.

1. Gently place the fried bangus and stir fried string beans into the coconut milk sauce.
2. Decrease the warmth and simmer for about 5 minutes, permitting the fish to soak up the flavors of the sauce.
3. Season with fish sauce and floor black pepper to style.
4. Switch to a serving plate and serve sizzling with steamed white rice.

What to Serve with Ginataang Bangus

• Steamed white rice – The pure companion that soaks up each drop of the coconut sauce
• Steamed eggplant and okra – A tasty aspect that cuts via the richness of the coconut milk
• Ensaladang talong – Smoky grilled eggplant salad that pairs nicely with creamy dishes
• Ginataang Hipon – A shrimp model of ginataan for a full coconut milk feast
• Melon juice – A refreshing drink that balances the richness of the meal

Storage

• Fridge: Retailer in an hermetic container for as much as 2 days. The coconut sauce will thicken when chilly, and that’s utterly regular.
• Freezer: Ginataang Bangus could be frozen for as much as 1 month. Retailer the fish and sauce collectively in a freezer protected container. The feel of the fried fish will soften after freezing.
• Reheating: Reheat gently in a saucepan over low warmth. Add a splash of coconut milk or water if the sauce has thickened an excessive amount of. Keep away from utilizing excessive warmth to stop the sauce from separating.

Extra Filipino Seafood Recipes

• Paksiw na Bangus – Milkfish stewed in vinegar with garlic and ginger for a tangy different
• Ginataang Tilapia – Fried tilapia in coconut milk with spinach and lengthy inexperienced chili
• Inihaw na Bangus – Grilled milkfish filled with tomatoes, onions, and ginger
• Tinolang Bangus – A transparent ginger soup with milkfish and contemporary greens
• Bangus Sisig – A scorching plate of flaked fried bangus seasoned with calamansi and chili
• Ginataang Isda – Fish stew in coconut milk with eggplant and bok choy

• Boneless bangus – Tilapia fillets or galunggong (spherical scad) work nicely as alternate options. Alter frying time primarily based on thickness.
• Shrimp paste – Fish sauce can be utilized for saltiness, although the flavour profile will probably be completely different with out the fermented depth of shrimp paste.
• String beans – Sitaw (yardlong beans) or pechay (bok choy) can be utilized as a substitute for a leafy variation.
• Thai chili peppers – Lengthy inexperienced peppers (siling pansigang) will give a milder warmth. Depart them out completely for a model with out spice.
• Coconut milk – Coconut cream can be utilized for a richer sauce. Skinny it with a small quantity of water if it will get too thick.

Ginataang Bangus is a dish I hold going again to as a result of it’s easy, satisfying, and stuffed with taste. I hope you do that Ginataang Bangus recipe at dwelling and luxuriate in it with your loved ones over a heat plate of rice. Let me know the way it seems.