It was a kind of days when I discovered myself craving Bicol Categorical. There’s one thing concerning the creamy coconut milk, the warmth of chilies, and the unmistakable taste of shrimp paste that makes it an all-time Filipino favourite. However this time, I didn’t need to use pork. I wished one thing lighter, one thing totally different. Then I…
Revealed: 5/15/25
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It was a kind of days when I discovered myself craving Bicol Categorical. There’s one thing concerning the creamy coconut milk, the warmth of chilies, and the unmistakable taste of shrimp paste that makes it an all-time Filipino favourite. However this time, I didn’t need to use pork. I wished one thing lighter, one thing totally different.
Then I remembered I had frozen boneless bangus stomach sitting in my freezer. That was the lightbulb second—what if I made Bicol Categorical with bangus as a substitute of pork? I gave it a shot, and to my shock, it turned out approach higher than I anticipated.
This was my first time attempting this recipe, and now it’s one thing I do know I’ll be making once more. The bangus stomach was wealthy and tender, completely absorbing the creamy, spicy sauce with out being too heavy. When you love Bicol Categorical however need a seafood various, this Bangus Bicol Categorical recipe may simply be your subsequent favourite dish.
What’s Bangus Bicol Categorical?
Historically, Bicol Categorical is a spicy, creamy dish made with pork, coconut milk, shrimp paste, and chilies. It hails from the Bicol area of the Philippines, recognized for its love of fiery and wealthy dishes.
On this model, we swap issues up through the use of bangus (milkfish) stomach as a substitute of pork. Bangus is the nationwide fish of the Philippines, and its stomach is particularly cherished for being tender and fatty—good for absorbing sauces.
Bangus Bicol Categorical is all the pieces you’re keen on concerning the authentic dish however with a seafood twist. It’s a flavorful, hearty meal that’s satisfying with out being overly heavy.
Components for Bangus Bicol Categorical
Every ingredient on this dish performs a vital function in creating the long-lasting taste of Bicol Categorical, with the bangus twist.
- 3 lbs. bangus stomach – That is the star of the dish. The fatty, tender stomach half absorbs the sauce whereas including a scrumptious richness.
- 2 cups coconut milk – The bottom of the Bicol Categorical sauce. It provides creaminess and helps mellow the warmth from the chilies.
- ¾ cup all-purpose flour – Used to frivolously coat the bangus for frying, giving it a crispy exterior that holds up within the sauce.
- 3 Thai chili peppers – For that signature fiery kick. You may modify the quantity primarily based in your spice choice.
- 3 lengthy inexperienced peppers – These milder chilies add colour and a delicate warmth that enhances the Thai chilies.
- 1 onion, chopped – Provides sweetness and depth to the sauce when sautéed.
- 2 thumbs ginger, minced – Provides the dish a heat, earthy aroma and style.
- 5 cloves garlic, minced – Important for the savory base taste of the dish.
- 1 tablespoon shrimp paste – A must have in any Bicol Categorical. It brings umami and saltiness that ties the sauce collectively.
- 1 cup cooking oil – Used for frying the bangus stomach to crisp perfection.
- 1 ½ tablespoons salt – For seasoning the fish earlier than frying.
- Floor black pepper to style – Balances and enhances the opposite flavors within the sauce.
These easy components come collectively to kind a dish that’s daring, creamy, and actually comforting.
Easy methods to Prepare dinner Bangus Bicol Categorical
I made this dish in just below half-hour, and the steps have been easy. Right here’s how you are able to do it too:
- Put together and Season the Fish
Slice the bangus stomach into parts. Sprinkle with salt and let it relaxation for 3 minutes so the flavors begin to soak up. - Frivolously Coat and Fry
Whereas the fish is resting, warmth oil in a pan. Dredge each bit in flour for a skinny coating. Fry till golden—about 3 minutes per facet. Put aside on a paper towel-lined plate. - Sauté the Aromatics
Hold 3 tablespoons of oil in the identical pan. Sauté onions for a minute, add garlic and prepare dinner for 30 seconds, then toss within the ginger. Proceed till the onions soften. - Add the Shrimp Paste and Coconut Milk
Stir within the shrimp paste and prepare dinner for 30 seconds. Add the coconut milk, carry to a boil, then decrease warmth and simmer for 1–2 minutes, coated. - Add the Chilies and Seasoning
Add the Thai and lengthy inexperienced chilies to the sauce. Season with floor black pepper. Stir and let it simmer. - Add the Bangus, Simmer, and Serve
Gently return the fried bangus to the pan. Simmer for about 2 to 2½ minutes so it absorbs the sauce with out shedding its crisp texture. Serve sizzling with rice. That’s it!
Helpful Ideas
This was my first strive at making this dish, and right here are some things I discovered which may provide help to too:
Use Boneless Bangus Stomach
This makes preparation and consuming approach simpler. Bangus has a lot of high quality bones, and boneless stomach cuts are a fantastic shortcut.
Alter the Spice
Three Thai chilies gave it a medium warmth stage. Alter in line with your spice tolerance—or take away the seeds if you’d like it milder.
Don’t Skip Frying the Fish
Frying provides the bangus a crispy texture that holds up fantastically within the sauce. It additionally prevents the fish from falling aside when simmering.
Go Full-Fats with Coconut Milk
This dish is all about richness. Gentle coconut milk simply received’t ship the identical creamy end result.
Sauté the Shrimp Paste Completely
Cooking the shrimp paste helps mellow its sharp aroma and deepen its taste. Don’t skip this step!
Let It Sit Earlier than Serving
When you can wait a couple of minutes earlier than serving, you’ll discover the flavors develop into much more pronounced because the sauce settles.
What to Have with Bangus Bicol Categorical
Bangus Bicol Categorical is daring, so it pairs greatest with easier sides that steadiness out the richness. Listed below are my high ideas:
Steamed White Rice – That is non-negotiable. The rice soaks up that scrumptious sauce and helps tame the warmth.
Atchara (Pickled Papaya) – The candy and bitter tang of atchara offers a refreshing distinction to the creamy sauce.
Iced Tea or Calamansi Juice – Settle down with a refreshing drink. These pair particularly nicely with the spice.
Contemporary Mango Slices – A candy, fruity end that brings all the pieces collectively. Plus, mangoes are at all times a win in Filipino meals!
This dish began as a easy craving and a little bit of improvisation—and it ended up being one of the crucial satisfying meals I’ve made shortly. Bangus Bicol Categorical is wealthy, spicy, and comforting, with an ideal steadiness of crispy fish and creamy sauce.
When you’re attempting to chop again on pink meat or simply need to discover extra Filipino recipes, this dish is price attempting. It’s straightforward to make, filled with taste, and positively one thing I’ll be cooking once more quickly.
So subsequent time you’re craving Bicol Categorical however need to skip the pork—give this model a go. You may simply discover a new favourite.
Have you ever tried making Bicol Categorical with bangus? Let me know the way it turned out within the feedback! And don’t overlook to share this recipe with somebody who loves spicy Filipino meals!
Did you make this? When you snap a photograph, please ensure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!
Bangus Bicol Categorical
A pescatarian-friendly choice to conventional Bicol specific
Directions
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Slice the bangus into serving items. Sprinkle salt throughout it. Let it keep for 3 minutes.
3 lbs. bangus stomach, 1 ½ tablespoons salt
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Warmth cooking oil in a pan.
1 cup cooking oil
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In the meantime, dredge the sliced fish in flour, coat it as frivolously as doable.
¾ cup all-purpose flour
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Fry the bangus for 3 minutes per facet. Take away from the pan and put aside.
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Save 3 tablespoons of cooking oil within the pan. Saute the onion for as much as 1 minute.
1 onion
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Add the garlic. Sauté for 30 seconds after which add the ginger. Proceed sautéing till the onion softens.
5 cloves garlic, 2 thumbs ginger
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Add the shrimp paste. Prepare dinner for 30 seconds.
1 tablespoon shrimp paste
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Pour the coconut milk into the pan. Let it boil after which scale back the warmth to a simmer. Cowl the pan and proceed to simmer for 1 to 2 minutes.
2 cups coconut milk
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Add the chili peppers and season with floor black pepper.
3 Thai chili pepper, 3 lengthy inexperienced peppers, Floor black pepper to style
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Put the fried bangus into the pan. Proceed cooking for a most of two ½ minutes.
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Switch to a serving plate. Serve with rice.
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Share and revel in!
Vitamin Data
Energy: 935kcal (47%) Carbohydrates: 22g (7%) Protein: 61g (122%) Fats: 69g (106%) Saturated Fats: 22g (110%) Polyunsaturated Fats: 14g Monounsaturated Fats: 31g Trans Fats: 0.2g Ldl cholesterol: 170mg (57%) Sodium: 2444mg (102%) Potassium: 1093mg (31%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 22IU Vitamin C: 11mg (13%) Calcium: 70mg (7%) Iron: 6mg (33%)
Watch Easy methods to Prepare dinner Bangus Bicol Categorical
