Time-tested: Bangus (Milkfish) Adobo

Time-tested: Bangus (Milkfish) Adobo

I’m adding yet another category in this blog: Time-tested. I’ve been cooking for the longest time, so I’ll share recipes that I actually use in our day-to-day eating. It’s not always about fancy meals and complicated recipes. Some days, cooking the simplest dishes gives me the most satisfaction.

One of my favorite Philippine dish is adobo. I miss my Mom’s adobo, but I’ve learned to make my own version of it. It’s a delicious dish that’s easy to make with simple ingredients. I usually cook it with either chicken or pork. Some days, I use frozen sliced bangus (milkfish). If you haven’t eaten this fish, keep in mind that it’s an extremely bony fish. You gotta be careful! By the way, cooking adobo with chicken and/or pork takes longer than cooking it with milkfish.

In case you’re wondering how simple this is, look at the ingredients.

  • 1 pack sliced milkfish
  • 2 cups water
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 2 pieces bay leaves
  • 1 teaspoon peppercorns
  • 5 cloves garlic, minced

Now here’s how I make it.

Sauté minced garlic in a sauce pot. I ended up using a skillet because I used the sauce pot for something else. Anyway…

Bangus Adobo

Add the sliced milkfish.

Bangus Adobo

Add water.

Bangus Adobo

Add the soy sauce and vinegar into the pot.

Bangus Adobo

Add the bay leaves and peppercorn.

Let it boil.Bangus Adobo

Bangus Adobo

Set to medium heat for 15-20 minutes. Keep stirring so the sauce won’t stick to the pan.

Remove from heat and serve with steamed rice.

Bangus Adobo


For the side dishes, I usually sauté some green leafy vegetable like watercress, spinach, kale, lettuce or cabbage with garlic. I also chop up some tomatoes and cilantro, mix it up and drizzle it with apple cider vinegar.

I plan to use swordfish to make adobo sometime soon. Hopefully, it will also taste great!

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