Ginataang bangus (milkfish braised in coconut cream)

Ginataang Bangus (Milkfish Braised in Coconut Cream) in 15 minutes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Connie Veneracion


  • 2 bangus belly fillets (about 700 g. total weight), each cut in half
  • 1 tablespoon cooking oil
  • 1 onion finely sliced
  • 1 tomato diced
  • 1 tablespoon finely minced garlic
  • 1 tablespoon ffinely minced ginger
  • 2 bird’s eye chilis finely sliced
  • patis (fish sauce) to taste
  • 1 and 1/4 cups coconut cream
  • finely sliced scallions to garnish


  • Heat the cooking oil in a wok or frying pan.
  • Saute the onion, garlic, ginger, tomato and chilis until fragrant, about one minute.
  • Arrange the fish fillets in a single layer on top of the sautéed vegetables. Drizzle with fish sauce.
  • Pour in the coconut cream. Bring to a simmer then lower the heat and continue simmering, uncovered, for about seven minutes.
  • Turn off the heat, taste the sauce, if it needs more fish sauce, then add more. Or just serve extra fish sauce on the side.
  • Scoop out the fish fillets and arrange on a serving platter. Pour the sauce around them. Sprinkle with sliced scallions and serve with hot rice.