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 would like on a busy weeknight. Ginataang Bangus is a part of the ginataan household of dishes that Filipinos prepare dinner repeatedly, 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 complete simmer. I prepare dinner lots of ginataan dishes with various kinds of fish, however Ginataang Bangus is the one my household asks for probably 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 offers every bit a light-weight crust that holds up within the sauce, and it additionally thickens the coconut milk barely because it simmers. When you’ve got tried my Bangus Bicol Categorical, you’ll discover the identical method right here. It really works each time.
This Ginataang Bangus recipe offers you golden fish items in a coconut sauce that’s savory, flippantly spicy, and goes straight over rice. The shrimp paste makes all of the distinction on this dish. It’s what separates an excellent ginataan from a fantastic one.
What’s Ginataang Bangus?
Ginataang Bangus is a standard 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 fashion is frequent within the Visayas and Bicol areas the place coconut timber develop in massive numbers. Coconut milk has been a staple in Filipino cooking for generations, and fish cooked in gata is likely one of the oldest preparations throughout the islands.
There are totally different variations of this dish all through the Philippines. Some recipes simmer uncooked fish instantly 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 vital frequent and reasonably priced fish for residence cooking.
Ginataang Bangus is usually served as a primary dish with steamed white rice. It’s a weekday staple in lots of Filipino households, and it’s also fashionable through 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 a number of methods 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 offers every bit a light-weight 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 complete sauce.
- Stir frying the string beans individually – Cooking the string beans on their very own retains them agency and inexperienced. They’d flip comfortable 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 instantly into the coconut sauce, giving it extra depth with out additional steps.
- Protecting the warmth low through the simmer – Coconut milk separates when boiled exhausting. A delicate simmer retains the sauce easy 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 function seasoning that enhances the pure taste of the fish earlier than frying
- All function 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 – Lower into quick lengths and stir fried for a recent, crunchy distinction
- Thai chili peppers – Deliver a delicate warmth that enhances the coconut milk
- Onion – The candy base of the aromatics
- Ginger – Offers heat and helps lower 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 ultimate seasoning
- Floor black pepper – A crowning glory for delicate heat
Vanjo’s Recommendation
- Use boneless bangus stomach – I discover that boneless cuts make this dish rather more fulfilling, particularly for youths. Most Filipino grocery shops carry boneless bangus stomach, and it saves lots of prep time.
- Purchase bangus stomach with the pores and skin on – I favor retaining the pores and skin as a result of it crisps up when fried and holds the piece collectively within the sauce. Skinless fillets have a tendency to twist and break extra simply throughout cooking.
- Pour the coconut milk slowly – I prefer to pour it in a gradual stream whereas the aromatics are nonetheless scorching. This helps every part mix collectively easily and avoids sudden temperature modifications that might trigger the sauce to separate.
- Style earlier than you add fish sauce – Shrimp paste is already salty. I at all times style the sauce first earlier than including fish sauce on the finish. You might want lower than you suppose.
- Let it relaxation for a minute off the warmth – I’ve discovered that giving the dish a minute or two off the burner lets the sauce thicken barely and cling higher to the fish.
The right way to Cook dinner Ginataang Bangus
Making Ginataang Bangus at residence is simple. Take it one step at a time and you’ll have a creamy, satisfying dish prepared for your loved ones.
Season and Fry the Bangus
- Season the boneless bangus items with Maggi Magic Sarap and put aside for a couple of minutes.
- Dredge every bit of fish in all function flour, ensuring it’s evenly coated on all sides.
- Warmth the cooking oil in a pan over medium warmth and fry the bangus till either side flip gentle to medium brown.
- Take away the fried fish from the pan and put aside on a plate.
Fry in batches so every bit has sufficient area to brown evenly. Crowding the pan will steam the fish as a substitute of frying it.
Stir Fry the String Beans
- Utilizing about 2 tablespoons of the oil left within the pan, stir fry the string beans for about 90 seconds.
- 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.
Saute the Aromatics and Construct the Sauce
- Add one other 2 tablespoons of oil to the identical pan and saute the garlic till it begins to brown.
- Add the onion and ginger, then proceed cooking till the onion softens.
- Stir within the shrimp paste and Thai chili peppers, and saute for about 30 seconds.
- Pour within the coconut milk and convey every part to a delicate boil.
- Gently place the fried bangus and stir fried string beans into the coconut milk sauce.
- Decrease the warmth and simmer for about 5 minutes, permitting the fish to soak up the flavors of the sauce.
- Season with fish sauce and floor black pepper to style.
- Switch to a serving plate and serve scorching with steamed white rice.
Professional Ideas
- Pat the bangus dry earlier than dredging – Eradicating extra moisture helps the flour stick and creates a greater crust when frying.
- Use full fats coconut milk – Gentle coconut milk will make a skinny, watery sauce. Full fats is what offers this dish its wealthy, creamy texture.
- Don’t stir an excessive amount of as soon as the fish is within the sauce – Use a delicate hand when stirring to maintain the items from breaking up
- Add a splash of vinegar for a Bicolano twist – Some areas embody a tablespoon of vinegar within the sauce. It offers the dish a slight tang that balances the richness of the coconut milk.
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 facet 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 might be frozen for as much as 1 month. Retailer the fish and sauce collectively in a freezer secure 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 forestall the sauce from separating.
Extra Filipino Seafood Recipes
- Paksiw na Bangus – Milkfish stewed in vinegar with garlic and ginger for a tangy various
- 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 recent 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. Modify frying time primarily based on thickness.
- Shrimp paste – Fish sauce can be utilized for saltiness, although the flavour profile might be totally 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 solely 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.
Regularly Requested Questions
Can I take advantage of a special fish for Ginataang Bangus?
Sure. Tilapia, galunggong, and tanigue all work nicely. Cooking time might differ relying on the thickness of the fish. Bangus has a naturally delicate, candy taste that pairs particularly nicely with coconut milk, however any agency white fish will provide you with good outcomes.
Do I have to fry the bangus earlier than simmering it in coconut milk?
Frying the fish first is what retains it from falling aside within the sauce. It additionally offers the bangus a golden coloration and a light-weight texture that contrasts with the creamy coconut milk. You’ll be able to sear the fish briefly in a scorching pan when you favor to not deep fry.
How do I preserve the coconut milk from curdling or separating?
Hold the warmth low when you add the coconut milk. A delicate simmer is all you want. Boiling it too exhausting will trigger the fats to separate, and the sauce will look oily as a substitute of easy. Stirring gently additionally helps.
Can I add different greens to Ginataang Bangus?
Kalabasa (squash), pechay (bok choy), eggplant, and malunggay leaves all work nicely on this dish. Add heartier greens earlier within the simmering course of and leafy greens over the last minute so they don’t overcook.
How spicy is Ginataang Bangus?
This recipe makes use of Thai chili peppers, which convey average warmth. You’ll be able to scale back the variety of peppers or take away the seeds earlier than including them. For a very delicate model, depart the chili out. The dish is simply nearly as good with out it.
Ginataang Bangus is a dish I preserve going again to as a result of it’s easy, satisfying, and stuffed with taste. I hope you do that Ginataang Bangus recipe at residence and revel in it with your loved ones over a heat plate of rice. Let me know the way it seems.
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Ginataang Bangus
Ginataang Bangus is a basic Filipino dish that includes crispy pan-fried milkfish simmered in wealthy coconut milk with string beans, Thai chili peppers, and shrimp paste. This savory and creamy recipe comes collectively shortly and pairs completely with steamed white rice.
Directions
Season the bangus with Maggi Magic Sarap.
1 lbs bangus, 8 grams Maggi Magic Sarap
Dredge the fish in all-purpose flour, ensuring it’s evenly coated. Put aside.
3/4 cups all-purpose flour
Warmth the cooking oil in a pan. Fry the bangus till either side flip gentle to medium brown. Take away from the pan and put aside.
3/4 cups cooking oil
Utilizing 2 tablespoons of the oil from frying the fish, stir-fry the string beans for about 90 seconds. Take away and put aside.
8 items string beans
Add one other 2 tablespoons of oil to the pan. Sauté the garlic till it begins to brown, then add the onion and ginger. Proceed cooking till the onion softens.
5 cloves garlic, 1 items onion, 1 thumbs ginger
Add the shrimp paste and Thai chili peppers. Sauté for 30 seconds.
1 tablespoons shrimp paste, 3 items Thai chili pepper
Pour within the coconut milk and let it come to a boil.
2 cups coconut milk
Add the fried bangus and string beans. Decrease the warmth and simmer for five minutes.
Season with fish sauce and floor black pepper to style.
fish sauce and floor black pepper
Switch to a serving plate and serve with rice.
Share and revel in!
Notes
Diet Data
Energy: 900kcal (45%) Carbohydrates: 36g (12%) Protein: 34g (68%) Fats: 72g (111%) Saturated Fats: 26g (130%) Polyunsaturated Fats: 14g Monounsaturated Fats: 30g Trans Fats: 0.2g Ldl cholesterol: 110mg (37%) Sodium: 228mg (10%) Potassium: 1137mg (32%) Fiber: 6g (24%) Sugar: 7g (8%) Vitamin A: 1841IU (37%) Vitamin C: 29mg (35%) Calcium: 128mg (13%) Iron: 8mg (44%)
