Focused recipe
Ginataang Bangus
Ginataang Bangus is a classic Filipino dish featuring crispy pan-fried milkfish simmered in rich coconut milk with string beans, Thai chili peppers, and shrimp paste. This savory and creamy recipe comes together quickly and pairs perfectly with steamed white rice.
Asian Filipino Southeast Asian Updated 2/5/2026
Ingredients
Measured from the catalog payload.
- 1 lbs bangus
- 8 grams maggi magic sarap
- 3/4 cups all-purpose flour
- 2 cups coconut milk
- 8 pieces string bean cut into 2 inch lengths
- 3 pieces thai chili pepper
- 1 pieces onion minced
- 1 ginger minced
- 5 cloves garlic minced
- 1 tablespoons shrimp paste
- 3/4 cups cooking oil
- fish sauce
- ground black pepper
Instructions
11 cooking steps
- Season the bangus with Maggi Magic Sarap.
- Dredge the fish in all-purpose flour, making sure it is evenly coated. Set aside.
- Heat the cooking oil in a pan. Fry the bangus until both sides turn light to medium brown. Remove from the pan and set aside.
- Using 2 tablespoons of the oil from frying the fish, stir-fry the string beans for about 90 seconds. Remove and set aside.
- Add another 2 tablespoons of oil to the pan. Sauté the garlic until it starts to brown, then add the onion and ginger. Continue cooking until the onion softens.
- Add the shrimp paste and Thai chili peppers. Sauté for 30 seconds.
- Pour in the coconut milk and let it come to a boil.
- Add the fried bangus and string beans. Lower the heat and simmer for 5 minutes.
- Season with fish sauce and ground black pepper to taste.
- Transfer to a serving plate and serve with rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Fish coconut milk, fried, quick, Savory Public recipe Revision 1