Adobong Bangus is a simple Filipino fish recipe where bangus or milk fish is fried then cooked in soy sauce and vinegar mixture. Adobong Bangus or Adobong Isda is another variety of the popular Filipino adobo. This Adobong Bangus dish is very simple, easy to prepare and taste great.
Bangus is one of my favorite fish and when buying bangus, I make sure I get those ready clean and boneless. With this recipe I used store bought boneless butterflied bangus from the Philippines. So delicious even fried plain, made into sisig, grilled or inihaw or marinated before frying.
Give this simple and delicious Adobong Bangus recipe a try. Share with family and friends with fresh cooked steamed rice. Don't forget to check related bangus recipes below. Save this recipe or Pin it for later.
- 1 large boneless butterflied bangus (around 1 1/2 lb)
- 1 large onion, cut into rings
- 5 cloves garlic, chopped
- 1/2 tsp ground black pepper
- 1/2 tsp sugar (optional)
- 1/2 cup datu puti vinegar
- 1/4 cup soy sauce
- cooking oil for frying
- In a wide pan, heat over medium-high and add cooking oil.
- Combine soy sauce, vinegar, ground pepper and sugar in a small bowl. Stir and set aside.
- Add onions and fry for about a minute. Remove and set aside.
- Add garlic to the pan and cook for a minute or until golden brown and crispy. Remove and set aside.
- Fry bangus for about 2-3 minutes each side, turning once until brown and fully cooked.
- Pour in soy sauce-vinegar mixture to the pan. Reduce heat to low and simmer for 5 minutes until sauce starts to thicken.
- Arrange fried onions in a serving platter and add bangus and sauce.
- Sprinkle fried garlic on top and serve warm with lots of steam rice. Enjoy!
(click on name link below the picture to see complete recipe)
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|Inihaw na Bangus|
|Fried Marinated Bangus|