Cooking Time

Ingredients:

• 1 whole bangus (milkfish), cleaned and gutted

• 1 onion, sliced

• 2 tomatoes, sliced

• 2 tablespoons soy sauce

• 1 tablespoon calamansi (or lemon)

• Salt and pepper to taste

• Banana leaves (optional for wrapping)

Instructions:

1. Marinate the bangus with soy sauce, calamansi, salt, and pepper for at least 30 minutes.

2. Stuff the fish with sliced onions and tomatoes.

3. If you have banana leaves, wrap the fish in them, or you can grill it directly on the grill.

4. Grill the fish over medium heat for 10-15 minutes per side, or until the fish is fully cooked.

5. Serve with a dipping sauce made of soy sauce and calamansi or vinegar.

Ingredients:

• 1 whole bangus (milkfish), grilled and flaked

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons mayonnaise

• 1-2 tablespoons soy sauce

• 1 tablespoon vinegar

• 1-2 red chili peppers, chopped (optional)

• Salt and pepper to taste

• 1 tablespoon cooking oil

• 1 egg (optional)

Instructions:

1. Grill the bangus, then debone and flake the meat into pieces.

2. Heat oil in a pan and sauté the garlic and onion until softened.

3. Add the flaked bangus and cook for 2-3 minutes, stirring occasionally.

4. Stir in the soy sauce, vinegar, and mayo, and cook for another 2 minutes.

5. Season with salt and pepper to taste. If you'd like, you can crack an egg into the pan and mix it into the sisig.

6. Serve on a sizzling plate for the full sisig experience, and garnish with chopped chili peppers.

Ingredients:

• 1 lb. bangus belly (or any part of the bangus you prefer)

• 1 medium onion, quartered

• 2 tomatoes, quartered

• 1 radish (labanos), sliced

• 1 eggplant, sliced

• 1-2 long green beans (sitaw) or kang kong

• 1 pack of sinigang mix (or fresh tamarind for a more authentic taste)

• 1-2 tablespoons fish sauce

• 1-2 green chili peppers (optional)

• Salt to taste

Instructions:

1. In a pot, bring water to a boil and add the onion and tomatoes. Let it simmer for 10 minutes to extract the flavor.

2. Add the radish, eggplant, and green beans or kang kong to the pot and cook until the vegetables are tender.

3. Add the bangus belly and cook for about 10 minutes or until the fish is tender.

4. Stir in the sinigang mix, fish sauce, and green chili peppers (optional), and let it simmer for another 5-10 minutes.

5. Taste and adjust the seasoning with salt or additional fish sauce if needed.

6. Serve hot with steamed rice.

Ingredients:

• 1 whole bangus, cleaned and split open (butterflied)

• 3 cloves garlic, minced

• 1/4 cup vinegar

• 1 tablespoon soy sauce

• 1/2 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons oil

Instructions:

1. Marinate the bangus with vinegar, soy sauce, garlic, salt, and pepper for at least 30 minutes.

2. Heat oil in a pan and fry the bangus until both sides are crispy and golden brown.

3. Serve with garlic rice and a dipping sauce of vinegar with chili and soy sauce.

Ingredients:

• 1 whole bangus (milkfish), cut into pieces

• 1 can (400ml) coconut milk

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 thumb-sized ginger, sliced

• bamboo shoot

• 1-2 long green chili peppers

• Fish sauce or salt to taste

• 1 tablespoon oil

Instructions:

1. In a pot, heat oil and sauté the onion, garlic, ginger, and bamboo shoots until softened.

2. Add the coconut milk and bring to a gentle simmer.

3. Once the coconut milk is simmering, add the bangus pieces and cook for 10-15 minutes or until the fish is tender.

4. Season with fish sauce or salt and add the green chili peppers for extra flavor and spice.

5. Serve with steamed rice.

Ingredients:

• 1 whole bangus (milkfish), cut into serving pieces (you can also use bangus belly or fillets)

• 1 onion, quartered

• 4-5 lady's finger (or 1-2 tomatoes)

• 1 thumb-sized ginger, sliced into thin strips

• 2-3 cloves garlic, minced

• 1/2 cup vinegar

• 1/4 cup soy sauce

• 1-2 long green chili peppers (optional, for added spice)

• 1 cup water (or as needed)

• 1 tablespoon fish sauce (optional, for added depth of flavor)

• Salt and pepper to taste

• 1 tablespoon oil (for sautéing)

Instructions:

1. Cut the bangus into serving pieces. If you're using whole bangus, make sure it’s cleaned and gutted. You can ask your fishmonger to butterfly or slice the bangus for easier cooking.

2. Slice the onion, and ginger. Mince the garlic.

3. In a large pot, heat oil over medium heat. Add the minced garlic and sauté until fragrant.

4. Add the ginger, onion, and lady's finger. Sauté for 3-5 minutes, or until the onions become soft and the lady's finger start to break down.

5. Pour in the vinegar and soy sauce, and stir to combine. Bring to a simmer and let it cook for about 2-3 minutes to allow the vinegar to cook off slightly.

6. Add water, fish sauce (optional), and green chili peppers (if you want some spice).

7. Add the bangus pieces into the pot, making sure they're submerged in the liquid. Season with salt and pepper to taste.

8. Bring it to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the fish is tender and fully cooked. You can occasionally spoon the sauce over the fish to help it absorb the flavors.

Ingredients:

• 1 whole bangus (milkfish), filleted and cut into small cubes or strips

• 1 medium onion, finely chopped

• 1-2 tomatoes, finely chopped (optional)

• 2-3 cloves garlic, minced

• 2-3 tablespoons vinegar (white vinegar or cane vinegar)

• 2 tablespoons calamansi juice (or lemon/lime juice as an alternative)

• 1-2 thumb-sized ginger, finely julienned

• 1-2 long green chili peppers, sliced (optional, for spice)

• A pinch of salt and pepper, to taste

• 1/4 cup coconut milk (optional, for a creamy version)

• Fresh cilantro or parsley, chopped (optional for garnish)

Instructions:

1. If using a whole bangus, have it cleaned, deboned, and filleted. Cut the fish into small cubes or strips, depending on your preference. Make sure to remove any bones.

2. In a bowl, place the cut bangus pieces. Pour in the vinegar and calamansi (or lemon/lime) juice. Mix gently and let it sit for about 10-15 minutes to allow the fish to marinate in the acidic mixture. This will "cook" the fish slightly, similar to a ceviche.

3. After the fish has marinated, add the chopped onions, tomatoes, minced garlic, julienned ginger, and sliced chili peppers (if using). Mix everything together gently.

4. Add salt and pepper to taste. You can also add a bit of sugar if you want to balance the acidity with a touch of sweetness.
   
   

5. If you'd like a creamier version of kilawin, you can stir in some coconut milk at this point. It adds richness and smoothness to the dish.

6. Let the kilawin chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with freshly chopped cilantro or parsley if desired.

Ingredients:

• 1 whole bangus (milkfish), cut into fillets or steaks

• 1 medium onion, sliced into rings

• 4 cloves garlic, minced

• 1/4 cup soy sauce

• 2 tablespoons calamansi juice (or lemon juice)

• 1 tablespoon fish sauce (optional)

• 1 tablespoon oyster sauce (optional, for added flavor)

• Ground black pepper to taste

• 2 tablespoons cooking oil (for frying)

• 1/2 teaspoon sugar (optional, to balance the acidity)

• Salt to taste

Instructions:

1. In a bowl, combine the soy sauce, calamansi juice, minced garlic, fish sauce (if using), and ground pepper. Add a pinch of salt and sugar if desired.

2. Place the bangus fillets in the marinade and let it sit for at least 15-20 minutes. This will allow the fish to absorb the flavors of the marinade.

3. Heat oil in a frying pan over medium heat. Once the oil is hot, fry the marinated bangus fillets until they are golden brown and crispy on both sides, about 3-4 minutes per side. Be gentle when flipping the fish so it doesn’t break apart.

4. Once fried, set the fish aside on a plate lined with paper towels to remove excess oil.

5. In the same pan, add a little more oil if needed, and sauté the sliced onions until they become soft and slightly caramelized (about 5-7 minutes). Set aside.

6. Once the onions are sautéed, return the fried bangus fillets to the pan. Pour the remaining marinade over the fish and onions. Simmer for about 3-5 minutes so that the flavors meld together. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Ingredients:

• 1 whole bangus (milkfish), cut into pieces

• 4 cloves garlic, minced

• 1 thumb-sized ginger, julienned

• 2 tomatoes, chopped

• 1 stalk celery, chopped

• 1 bell pepper, sliced

• 2 tablespoons tahure (fermented bean curd), mashed

• A pinch of salt and sugar

• 1 tablespoon oyster sauce

• 1 tablespoon liquid seasoning (or soy sauce as an alternative)

• Ground pepper to taste

• 1 tablespoon vinegar (optional, for a slight tang)

• A small amount of water (about 1/4 cup)

• Oil for frying

Instructions:

1. Heat oil in a frying pan over medium heat. Once hot, fry the bangus pieces until they are golden brown and crispy on all sides. Remove from the pan and set aside to drain excess oil on paper towels.

2. In the same pan, reduce excess oil, leaving just a little. Add the minced garlic, julienned ginger, and sauté until fragrant and the garlic is lightly browned.

3. Add the chopped tomatoes and cook for 2-3 minutes until they soften and start to break down.

4. Add the mashed tahure (fermented bean curd) to the sautéed mixture. Stir to combine and let it cook for 1-2 minutes to allow the tahure to release its flavor.

5. Add a small amount of vinegar (about 1 tablespoon) and a pinch of sugar. Stir well and cook for another 2 minutes to allow the vinegar to cook off and balance the acidity.
   
   

6. Stir in the oyster sauce, liquid seasoning (or soy sauce), ground pepper, and a small amount of water. Mix well and bring the sauce to a gentle boil, allowing the flavors to meld.

7. Carefully add the fried bangus pieces into the pan. Spoon some of the sauce over the fish, ensuring it’s well-coated. Let it simmer for about 5-7 minutes, allowing the fish to absorb the flavors from the sauce.

8. Add the chopped celery and bell pepper. Stir and cook for another 3-5 minutes, until the vegetables are tender but still slightly crisp.