Pesang Bangus or Milk Fish in Ginger Stew is a light tasting Filipino fish soup dish. This simple fish soup dish is so easy to make and takes less than 30 minutes. Pesang Bangus is a simple fish soup stewed in ginger and vegetables like cabbage and/or pechay (bok choy).
Learn how to make a delicious and healthy Pesang Bangus. The steps below should guide you step by step. Watch the video below to visually guide you every step of the way.
Pesang Bangus is one of my favorite Filipino fish stew. So light in taste, no fishy taste at all, and healthy. Feel free to use other kind of fish such a maya-maya, pompano or even tilapia. It's even good with brown steamed rice.
Add other vegetables you like, like okra, potato, carrots, and more. You can even make pesang isda with tomato sauce. So delicious, now became my new favorite fish soup.
Give this simple Pesang Bangus recipe a try. Make it and share with family and friends. Save this recipe or Pin It for future use. Don't forget to check related recipes below. Click on the name link below the picture below to see complete recipe.
- 1 tbsp canola oil
- 2 thumb size ginger, sliced thin
- 4 cloves of garlic, chopped
- 1 medium onion, sliced
- 3-4 cups of rice washing or water
- 1/2 tsp whole peppercorn
- 1 tsp salt or to taste
- 1 large bangus (milk fish) cut into serving pieces
- 1 small head cabbage, cut into 6 pieces
- 2 banana pepper (optional)
- 1 bundle pechay (bok choy)
- In a deep pan or a pot, heat and add canola oil. Saute ginger, garlic and onion until aromatic. Pour-in rice washing and simmer over low heat for 5 minutes. Add peppercorn and salt to taste.
- Add bangus and simmer over medium heat for 10 minutes. Add cabbage and simmer for 3 minutes. Add banana peppers and simmer for few minutes. Add pechay and simmer for few more minutes.
- Remove from heat, transfer in a serving bowl, serve with fish sauce on the side for dipping the vegetables with lots of steamed rice. Enjoy!