Bangus in vinegar, soy sauce and olive oil is actually one of my favorite bangus dish. Not only easy to make but also very delicious! Learn how to make Pinamalhan nga Bangrus or Bangus in Soy Sauce and Olive Oil by following the simple instructions below. Watch the video below to guide you every step of the way.
The bangus is braised in vinegar, soy sauce and aromatics until almost dry, and olive oil is added. Add dried chili flakes if you want it spicy and maybe more vegetables like ampalaya and talong. I prefer my bangus to have a bit of sauce, so I usually stop the simmering process earlier.
If you like bangus, then this simple recipe is for you. So easy to make yet packed with flavors. Make sure to make extra rice when serving. You can make this fish dish with almost any fish like galunggong, tilapia or even tuna.
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- 1 thumb size ginger, sliced thin
- 6 cloves of garlic, sliced
- 1 large bangus (around 1 1/2 lb), cut into serving sizes
- 1 tsp peppercorn
- 3/4 cup vinegar
- 1 tbsp soy sauce
- 2 banana peppers
- 2 red (or yellow) onions, sliced
- 1/3 cup water
- 1 tsp salt or to taste
- 2 tbsp olive (or regular) oil
- In a wide pan, layer ginger, 3 cloves of garlic, and bangus slices. Top with 3 cloves of garlic, peppercorns, vinegar, soy sauce, banana peppers, red onions, water and salt.
- Cook over high heat to boil then reduce heat to medium-low. Cover pan and simmer until sauce reduce to half (cook longer if you want it dry) for about 15-20 minutes.
- Drizzle with olive (or regular) oil. Cover and simmer for 5 more minutes. Transfer in a serving dish and serve with steamed (extra) rice. Enjoy!